Abstract
Changing consumer attitudes show an increased interest in non-chemical antimicrobials in food preservation and safety. This greater interest of consumers in more ‘natural’ or ‘clean-label’ food interventions is complicated by concurrent demands for minimally processed, ready-to-eat (RTE) foods with long shelf lives. Two viable interventions are bacteriophage (phage) and bacteriocins, a number of which have already been approved for use in food safety. Listeriosis is a serious foodborne infection which affects at-risk members of the population. Listeriosis incidence has increased between 2008 and 2015 and has a case fatality rate of up to 20% with antibiotic intervention. Here, we tested an intervention to attempt to control a pathogenic Listeria monocytogenes strain in a food model using two of these alternative antimicrobials. Phage P100 on its own had a significant effect on L. monocytogenes ScottA numbers in coleslaw over a 10-day period at 4 °C (p ≤ 0.001). A combination of P100 and Nisaplin® (a commercial formulation of the lantibiotic bacteriocin, nisin) had a significant effect on the pathogen (p ≤ 0.001). P100 and Nisaplin® in combination were more effective than Nisaplin® alone, but not P100 alone.
Highlights
Listeria monocytogenes is a small, Gram positive rod-shaped bacteria and the causative agent of listeriosis [1,2]
Listeria is of significant concern, despite the fact that fewer than 2300 cases were reported in the European Union (EU)/European Economic Area (EEA) per year between 2008 and 2015 [3]
The limit for monocytogenes is a for foodstuffs” outlines the acceptable levels in the EU for common pathogenic bacteria in foods able to support the growth of monocytogenes, other than those intended for range of foods and at different points in their manufacturing and storage
Summary
Listeria monocytogenes is a small, Gram positive rod-shaped bacteria and the causative agent of listeriosis [1,2]. Listeria is of significant concern, despite the fact that fewer than 2300 cases were reported in the European Union (EU)/European Economic Area (EEA) per year between 2008 and 2015 [3]. This concern is due to an overall annual case fatality rate of 12–20%, the involvement of at risk groups, and an increase in confirmed cases between 2008 and 2015. Interest is growing in biopreservation: The use of the anti-microbial properties of micro-organisms and their metabolites for the preservation of food [6]
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