Bacteriophages and food preservation
The original article in this thread outlined the history of biopreservation of food. The article alluded to use of bacteriophages in this field. Bacteriophages are viruses that kill bacteria. Some recent studies have focused in particular on the use of bacteriophages in defence against Salmonella species. Salmonella is the major international cause of food-borne diseases so strategies to combat it need further development.
A study from Konkuk University in South Korea examined the capacity of bacteriophage ΦCJ07 to combat Salmonella enteritidis (SE) infection in chickens. Chicks challenged with SE were placed in contact with other chicks and treated with three different concentrations of bacteriophage ΦCJ07 plaque forming units (PFU) in their feed for 21 days. Intestinal Salmonella infection was measured at 1,2 and 3 weeks and it was observed that all three concentrations of bacteriophage reduced intestinal SE concentrations in both challenged and contact birds, with 107 and 109 PFU/g giving significant reductions compared to untreated controls. Treatment of contact chicks with 109 PFU/g protected them from cross-infection with SE. Thus this bacteriophage is indicated as a potentially useful tool in protection of poultry from SE infection with a knock-on effect on the incidence of Salmonella food poisoning.
Other studies from Universitat Autònoma de Barcelona have examined uses of bacteriophage cocktails in animal models as well as in food matrices. A cocktail of three bacteriophages (UAB_Phi20, UAB_Phi78, and UAB_Phi87) was prepared and found to be more effective than anyn of the three separately in inducing lysis of S. Enteritidis and S. Typhimurium in vitro, as well as being able to lyse the Salmonella enterica serovars Virchow, Hadar, and Infantis. In both a mouse model and a White Leghorn chicken specific-pathogen-free (SPF) model the most effective reduction of Salmonella infection concentration was obtained when the bacteriophage cocktail was administered at about the time of bacterial infection and then again on different days post infection. The same bacterial cocktail was examined in four food matrices, namely pig skin, chicken breasts, fresh eggs, and packaged lettuce, which were infected under experimental conditions with Salmonella enterica serovar Typhimurium and S. enterica serovar Enteritidis. In environmental conditions similar to how they would be normally stored, the bacteriophage cocktail was found to induce significant bacterial reduction in pig skin, chicken breasts and lettuce, but was relatively ineffective for fresh eggs.
The use of bacteriophages in food preservation will continue to gain acceptance against the background of consumer demand for decreased chemical preservation and continuing research is essential to help realise their potential.
Sources
BARDINA, C. et al., 2012. Significance of the bacteriophage treatment schedule in reducing Salmonella colonization of poultry. Applied and Environmental Microbiology, 78(18), pp. 6600-6607
LIM, T. et al., 2012. Use of bacteriophage for biological control of Salmonella Enteritidis infection in chicken. Research in veterinary science, 93(3), pp. 1173-1178
SILLANKORVA, S.M., OLIVEIRA, H. and AZEREDO, J., 2012. Bacteriophages and their role in food safety. International Journal Of Microbiology, 2012, pp. 863945-863945
SPRICIGO, D.A. et al., 2013. Use of a bacteriophage cocktail to control Salmonella in food and the food industry. International journal of food microbiology, 165(2), pp. 169-174
SULAKVELIDZE, A., 2013. Using lytic bacteriophages to eliminate or significantly reduce contamination of food by foodborne bacterial pathogens. Journal of the science of food and agriculture, 93(13), pp. 3137-3146
WALMAGH, M. et al., 2012. Characterization of modular bacteriophage endolysins from Myoviridae phages OBP, 201f2-1 and PVP-SE1. Plos One, 7(5), pp. e36991-e36991
The original article in this thread outlined the history of biopreservation of food. The article alluded to use of bacteriophages in this field. Bacteriophages are viruses that kill bacteria. Some recent studies have focused in particular on the use of bacteriophages in defence against Salmonella species. Salmonella is the major international cause of food-borne diseases so strategies to combat it need further development.
A study from Konkuk University in South Korea examined the capacity of bacteriophage ΦCJ07 to combat Salmonella enteritidis (SE) infection in chickens. Chicks challenged with SE were placed in contact with other chicks and treated with three different concentrations of bacteriophage ΦCJ07 plaque forming units (PFU) in their feed for 21 days. Intestinal Salmonella infection was measured at 1,2 and 3 weeks and it was observed that all three concentrations of bacteriophage reduced intestinal SE concentrations in both challenged and contact birds, with 107 and 109 PFU/g giving significant reductions compared to untreated controls. Treatment of contact chicks with 109 PFU/g protected them from cross-infection with SE. Thus this bacteriophage is indicated as a potentially useful tool in protection of poultry from SE infection with a knock-on effect on the incidence of Salmonella food poisoning.
Other studies from Universitat Autònoma de Barcelona have examined uses of bacteriophage cocktails in animal models as well as in food matrices. A cocktail of three bacteriophages (UAB_Phi20, UAB_Phi78, and UAB_Phi87) was prepared and found to be more effective than anyn of the three separately in inducing lysis of S. Enteritidis and S. Typhimurium in vitro, as well as being able to lyse the Salmonella enterica serovars Virchow, Hadar, and Infantis. In both a mouse model and a White Leghorn chicken specific-pathogen-free (SPF) model the most effective reduction of Salmonella infection concentration was obtained when the bacteriophage cocktail was administered at about the time of bacterial infection and then again on different days post infection. The same bacterial cocktail was examined in four food matrices, namely pig skin, chicken breasts, fresh eggs, and packaged lettuce, which were infected under experimental conditions with Salmonella enterica serovar Typhimurium and S. enterica serovar Enteritidis. In environmental conditions similar to how they would be normally stored, the bacteriophage cocktail was found to induce significant bacterial reduction in pig skin, chicken breasts and lettuce, but was relatively ineffective for fresh eggs.
The use of bacteriophages in food preservation will continue to gain acceptance against the background of consumer demand for decreased chemical preservation and continuing research is essential to help realise their potential.
Sources
BARDINA, C. et al., 2012. Significance of the bacteriophage treatment schedule in reducing Salmonella colonization of poultry. Applied and Environmental Microbiology, 78(18), pp. 6600-6607
LIM, T. et al., 2012. Use of bacteriophage for biological control of Salmonella Enteritidis infection in chicken. Research in veterinary science, 93(3), pp. 1173-1178
SILLANKORVA, S.M., OLIVEIRA, H. and AZEREDO, J., 2012. Bacteriophages and their role in food safety. International Journal Of Microbiology, 2012, pp. 863945-863945
SPRICIGO, D.A. et al., 2013. Use of a bacteriophage cocktail to control Salmonella in food and the food industry. International journal of food microbiology, 165(2), pp. 169-174
SULAKVELIDZE, A., 2013. Using lytic bacteriophages to eliminate or significantly reduce contamination of food by foodborne bacterial pathogens. Journal of the science of food and agriculture, 93(13), pp. 3137-3146
WALMAGH, M. et al., 2012. Characterization of modular bacteriophage endolysins from Myoviridae phages OBP, 201f2-1 and PVP-SE1. Plos One, 7(5), pp. e36991-e36991
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