Abstract
Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated plant foods (e.g., lettuce, spinach, tomato, and fresh fruits) and beef-based products. To control E. coli O157:H7 in foods, several physical (e.g., irradiation, pasteurization, pulsed electric field, and high-pressure processing) and chemical (e.g., using peroxyacetic acid; chlorine dioxide; sodium hypochlorite; and organic acids, such as acetic, lactic, and citric) methods have been widely used. Although the methods are quite effective, they are not applicable to all foods and carry intrinsic disadvantages (alteration of sensory properties, toxicity, etc.). Therefore, the development of safe and effective alternative methods has gained increased attention recently. Biocontrol agents, including bacteriophages, probiotics, antagonistic bacteria, plant-derived natural compounds, bacteriocins, endolysins, and enzymes, are rapidly emerging as effective, selective, relatively safe for human consumption, and environmentally friendly alternatives. This paper summarizes advances in the application of biocontrol agents for E. coli O157:H7 control in foods.
Highlights
Shiga-toxigenic Escherichia coli (STEC), known as verotoxigenic (VTEC) or enterohemorragic (EHEC) E. coli, comprise an important group of bacterial pathogens
As alternatives to thermal processing, several studies have reported the potential of non-thermal treatments, such as irradiation technologies, UV irradiation (e.g., UV-C and pulsed UV light), high-pressure processing (HPP), and pulsed electric fields (PEFs) to eliminate E. coli O157:H7 in foods [9,14–17]
Their results showed that the coliphage could be used to control E. coli O157:H7 in foods and eradicate biofilm formed by the pathogen
Summary
Shiga-toxigenic Escherichia coli (STEC), known as verotoxigenic (VTEC) or enterohemorragic (EHEC) E. coli, comprise an important group of bacterial pathogens. As alternatives to thermal processing, several studies have reported the potential of non-thermal treatments, such as irradiation technologies (which typically use ionizing radiation, such as γ-rays, low-dose electron beam, and X-rays), UV irradiation (e.g., UV-C and pulsed UV light), high-pressure processing (HPP), and pulsed electric fields (PEFs) to eliminate E. coli O157:H7 in foods [9,14–17]. Biocontrol approaches are becoming increasingly attractive for the control of food-borne pathogens because of ever-increasing antimicrobial resistance, as well as consumer awareness of the health risks of chemical food additives and preservatives [24]. Biocontrol agents, such as bioprotective microorganisms (bacteriophages, probiotics, and other antagonistic bacteria), plant-derived natural compounds, bacteriocins, and endolysins, have been used against E. coli O157:H7. Up-to-date developments in biocontrol approaches against E. coli O157:H7 were systematically reviewed
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
