The effect of a commercially available bacteriophage and bacteriocin on Listeria monocytogenes in coleslaw

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Date
2019-10-23
Authors
Lewis, Rhea
Bolocan, Andrei Sorin
Draper, Lorraine A.
Ross, R. Paul
Hill, Colin
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MDPI
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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.
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Keywords
Phage , Bacteriocin , Listeria monoytogenes , Food safety
Citation
Lewis, R., Bolocan, A. S., Draper, L. A., Ross, R. P. and Hill, C. (2019) 'The Effect of a Commercially Available Bacteriophage and Bacteriocin on Listeria monocytogenes in Coleslaw', Viruses, 11(11), 977. (12pp.) doi: 10.3390/v11110977