Resistance of foodborne pathogen coliphages to additives applied in food manufacture

LWT

Volumn 67, Issue , 2016, Pages 50-54

  Tomat, David ^a   Balagué, Claudia ^a   Casabonne, Cecilia ^a   Verdini, Roxana ^a,b   Quiberoni, Andrea ^c  

^a UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

^b Universidad Nacional de Rosario   (Argentina)

^c UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Bacteriophage; Escherichia coli; Food additive; Phage viability

Indexed keywords

BACTERIOPHAGES; DAIRIES; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD SAFETY; SALTS;

COLIPHAGES; EXPOSED TO; FOOD-BORNE PATHOGENS; MEAT INDUSTRY; PATHOGENIC E. COLI; PATHOGENIC ESCHERICHIA COLI; PH ADJUSTMENT; SODIUM SALT;

FOOD ADDITIVES;

EID: 84953455795     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.11.031     Document Type: Article

References (48)

1. Acuff G.R. Chemical decontamination strategies for meat. Improving the safety of fresh meat 2005, 351-363. Woodhead Publishing Limited. CRC Press, New York. J.N. Sofos (Ed.).
2. Alvarado C., McKee S. Control de Listeria monocitogenes marinando con Ácidos Orgánicos. Mundo Lácteo y Cárnico 2010, 12-14.
3. Ariyapitipun T., Mustapha A., Clarke A.D. Microbial shelf life determination of vaccum-packaged fresh beef treated with polilactic acid, lactic acid and nisin solutions. Journal of Food Protection 1999, 62(8):913-920.
4. Bajpai V., Yoon J., Bhardwaj M., Kang S. Anti-listerial synergism of leaf essential oil of Metasequoia glyptostroboides with nisin in whole, low and skim milks. Asian Pacific Journal of Tropical Medicine 2014, 602-608.
5. Becker S., Foster-Frey J., Donovan D. The phage K lytic enzyme LysK and lysostaphin act synergistically to kill MRSA. FEMS Microbiology Letters 2008, 287:185-191.
6. Cherrington C.A., Hinton M., Mead G.C., Chopra I. Organic acids: chemistry, antibacterial activity and practical applications. Advances in Microbial Physiology 1991, 32:87-108.
7. Código Alimentario Argentino (CAA) Alimentos cárneos y afines 2005, Capítulo VI. http://www.msal.gov.ar/argentina-saludable/pdf/CAPITULO_VI.pdf.
8. Código Alimentario Argentino (CAA) Aditivos alimentarios 2010, Capítulo XVIII. http://www.anmat.gov.ar/alimentos/codigoa/capitulo_xviii.pdf.
9. Coffey B., Rivas L., Duffy G., Coffey A., Ross R.P., McAuliffe O. Assessment of Escherichia coli O157:H7-specific bacteriophages e11/2 and e4/1c in model broth and hide environments. International Journal of Food Microbiology 2011, 147:188-194.
10. Dini C., De Urraza P.J. Isolation and selection of coliphages as potential biocontrol agents of enterohemorrhagic and Shiga toxin-producing E. coli (EHEC and STEC) in cattle. Journal of Applied Microbiology 2010, 109:873-887.
11. EFSA. The use of nisin (E 234) as a food additive. The EFSA Journal 2006, 314:1-16.
12. Emond E., Moineau S. Bacteriophages and food fermentations. Bacteriophage: Genetics and molecular biology 2007, 93-124. Horizon Scientific Press/Caister Academic Press. S. McGrath, D. van Sinderen (Eds.).
13. Endersen L., Coffey A., Neve H., McAuliffe O., Paul Ross R., O'Mahony J. Isolation and characterization of six novel mycobacteriophages and investigation of their antimicrobial potential in milk. International Dairy Journal 2013, 28(1):8-14.
14. Food and Drug Administration, U.S Food additives for use in meat and poultry products: sodium diacetate, sodium acetate, sodium lactate, and potassium lactate. Federal Register 2000, 65(13):3121-3123.
15. Food and Drug Administration, U.S Agency response letter GRAS notice N° 2001, Department of Health and Human Services, GRN 000065, April 20 2001.
16. García P., Madera C., Martinez B., Rodriguez A. Biocontrol of Staphylococcus aureus in curd manufacturing processes using bacteriophages. International Dairy Journal 2007, 17:1232-1239.
17. García P., Martínez B., Obeso J.M., Rodríguez A. Bacteriophages and their application in food safety. Letters in Applied Microbiology 2008, 47:479-485.
18. Gharsallaoui A., Joly C., Oulahal N., Degraeve P. Nisin as a food preservative: part 2: antimicrobial polymer materials containing nisin. Critical Reviews in Food Science and Nutrition 2015, 10.1080/10408398.2013.763766.
19. Glass K.A., Granberg D.A., Smith A.L., McNamara A.M., Hardin M., Mattias J. Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. Journal of Food Protection 2002, 65:116-123.
20. Gutiérrez-Cortés C., Suarez-Mahecha H. Efecto conservante de propóleos en chorizos. Vitae 2012, 19(1). S1559-S161.
21. Honikel K.O. The use and control of nitrate and nitrite for the processing of meat products. Meat Science 2008, 78(1-2):68-76.
22. Jamalludeen N., Jonson R.P., Friendship R., Kropinski A.M., Lingohr E.J., Gyles C.L. Isolation and characterization of nine bacteriophages that lyse O149 enterotoxigenic Escherichia coli. Veterinary Microbiology 2007, 124:47-57.
23. Joerger R.D. Alternatives to antibiotics: bacteriocins, antimicrobial peptides and bacteriophages. Poultry Science 2003, 82:640-647.
24. Karmali M.A., Petric M., Lim C., Fleming P.C., Arbus G.S., Lior H. The association between idiopathic haemolytic uraemic syndrome and infection by verotoxin producing E. coli. Journal of Infectious Diseases 1985, 151:775-782.
25. Keogh B., Pettingill G. Adsorption of bacteriophage eb7 on Streptococcus cremoris eb7. Applied and Environmental Microbiology 1983, 45(6):1946-1948.
26. Kim T., Jung H., Kim S., Zhang L., Li J., Sigdel S., et al. Reduction of acetate and lactate contributed to enhancement of a recombinant protein production in E. coli BL21. Journal of Microbiology and Biotechnology 2015, 25(7):1093-1100.
27. Kin S., Schilling M.W., Smith B.S., Silva J.L., Kim T., Pham A.J., et al. Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets. Journal of Food Science 2011, 76(4):S242-S250.
28. Kotula K.L., Thelappurate R. Microbiological and sensory attributes of retail cuts of beef treated with acetic and lactic acid solutions. Journal of Food Protection 1994, 57:665-670.
29. Leverentz B., Conway W., Camp M., Janisiewicz W., Abuladze T., Yang M., et al. Biocontrol of Listeria monocytogenes on fresh-cut produce by treatment with lytic bacteriophages and a bacteriocin. Applied and Environmental Microbiology 2003, 69(8):4519-4526.
30. Lin K.W., Chuang C.H. Effectiveness of dipping with phosphate, lactate and acetic acid solutions on the quality and shelf-life of pork loin chop. Journal of Food Science 2001, 66(3):494-499.
31. Ly-Chatain M., Moussaoui S., Vera A., Rigobello V., Demarigny Y. Antiviral effect of cationic compounds on bacteriophages. Frontiers in Microbiology 2013, 4(46):1-6.
32. Martínez B., Obeso J.M., Rodríguez A., García P. Nisin-bacteriophage crossresistance in Staphylococcus aureus. International Journal of Food Microbiology 2008, 122(3):253-258.
33. Mercanti D.J., Guglielmotti D.M., Patrignani F., Reinheimer J.A., Quiberoni A. Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application. Food Microbiology 2012, 29:99-104.
34. Michaelsen A.R., Sebranek J.G., Dickson J.S. Effects of microbial inhibitors and modified atmosphere packaging on growth of Listeria monocytogenes and Salmonella enterica typhimurium and on quality attributes of injected pork chops and sliced cured ham. Journal of Food Protection 2006, 69(11):2671-2680.
35. Nascimento J., Guerreiro-Pereira M., Costa S., Sao Jose C., Santos M. Nisin-triggered activity of Lys44, the secreted endolysin from Oenococcus oeni phage fOg44. Journal of Bacteriology 2008, 190(1):457-461.
36. Ouattara B., Simard R., Holley R., Piette G., Bégin A. Inhibitory effect of organic acids upon meat spoilage bacteria. Journal of Food Protection 1997, 60(3):246-253.
37. O'Sullivan L., Ross R.P., Hill C. Potential of bacteriocin producing lactic acid bacteria for improvements in food safety and quality. Biochimie 2002, 84:593-604.
38. Schmelcher M., Powell A., Becker S., Camp M., Donovan D. Chimeric phage lysins act synergistically with lysostaphin to kill mastitis-causing Staphylococcus aureus in murine mammary glands. Applied and Environmental Microbiology 2012, 78(7):2297-2305.
39. Sindelar J.J., Milkowski A.L. Human safety controversies surrounding nitrate and nitrite in the diet. Nitric Oxide 2012, 26(4):259-266.
40. Smulders F.J., Greer G.G. Integrating microbial decontamination with organic acid in HACCP programmes from muscle foods: prospects and controversies. Journal of Food Microbiology 1998, 44:149-169.
41. Tomat D., Balagué C., Casabonne C., Verdini R., Quiberoni A. Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture. Innovative Food Science and Emerging Technologies 2015, 30:184-191.
42. Tomat D., Mercanti D., Balagué C., Quiberoni A. Bacteriophages as biocontrol tools of pathogens in meat and dairy products. Bacteriophages: Biology, applications and role in health and disease 2013, 73-91. Nova Science Publishers, Hauppauge, NY, USA. C. Denton, R.J. Crosby (Eds.).
43. Tomat D., Mercanti D., Balagué C., Quiberoni A. Phage biocontrol of enteropathogenic and Shiga toxin-producing Escherichia coli during milk fermentation. Letters in Applied Microbiology 2013, 57:3-10.
44. Tomat D., Migliore L., Aquili V., Quiberoni A., Balagué C. Phage biocontrol of enteropathogenic and Shiga toxin-producing Escherichia coli in meat products. Frontiers in Cellular and Infection Microbiology 2013, 3(20):1-10.
45. Tomat D., Quiberoni A., Mercanti D., Balagué C. Hard surfaces decontamination of enteropathogenic and Shiga toxin-producing Escherichia coli using bacteriophages. Food Research International 2014, 57:123-129.
46. Vallejo J.A., Ageitos J.M., Poza M., Villa T.G. Short communication: a comparative analysis of recombinant chymosins. Journal of Dairy Science 2012, 95(2):609-613.
47. Wallin-Carlquist N., Cao R., Marta D., Sant'Ana da Silva A., Schelin J., Radstrom P. Acetic acid increases the phage-encoded enterotoxin A expression in Staphylococcus aureus. BMC Microbiology 2010, 10:147.
48. Yoder S.F., Henning W.R., Mills E.W., Doores S., Ostiguy N., Cutter C.N. Investigation of chemical rinses suitable for very small meat plants to reduce pathogens on beef surfaces. Journal of Food Protection 2012, 75(1):14-21.