Abstract
When using bacteriophages to control food-borne bacteria in food production plants and processed food, it is crucial to consider that environmental conditions influence their stability. These conditions can also affect the physiological state of bacteria and consequently host–virus interaction and the effectiveness of the phage ability to reduce bacteria numbers. In this study we investigated the stability, binding, and replication capability of phage P100 and its efficacy to control Listeria monocytogenes under conditions typically encountered in dairy plants. The influences of SDS, Lutensol AO 7, salt, smear water, and different temperatures were investigated. Results indicate that phage P100 is stable and able to bind to the host under most conditions tested. Replication was dependent upon the growth of L. monocytogenes and efficacy was higher when bacterial growth was reduced by certain environmental conditions. In long-term experiments at different temperatures phages were initially able to reduce bacteria up to seven log10 units after 2 weeks at 4°C. However, thereafter, re-growth and development of phage-resistant L. monocytogenes isolates were encountered.
Highlights
Bacteriophages have been known for about 100 years, commercial use of lytic bacteriophages to detect and control pathogenic bacteria has increased in recent years (Mann, 2005)
Phage P100 Is Stable under Most Tested Chemical Conditions
For the investigation of P100 stability in SM buffer and different types of smear water over a period of 4 months, comparison revealed similar results for samples that were stored at 4 and 10◦C (Figures 1A,B). At both incubation temperatures the decrease in the number of infective phages was lowest when P100 was stored in SM buffer, followed by phages stored in autoclaved smear water
Summary
Bacteriophages have been known for about 100 years, commercial use of lytic bacteriophages to detect and control pathogenic bacteria has increased in recent years (Mann, 2005). The use of phages as an alternate class of antibacterial agents against foodborne pathogens is of growing interest due to advantages that they offer. These include high host specificity and the fact that phages do not change the quality and sensory perceptions of food (Hagens and Loessner, 2007, 2010; Mahony et al, 2011). A phage that is commonly used to combat Listeria monocytogenes is P100 This phage was originally isolated from the waste water of a dairy plant and is commercially available as ListexTM P100. It has been confirmed Generally Regarded As Safe (GRAS) by the US Food and Drug Administration (FDA; EFSA, 2009)
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.
