The effect of a commercially available bacteriophage and bacteriocin on Listeria monocytogenes in coleslaw
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Published version
Supplementary file 1
Date
2019-10-23
Authors
Lewis, Rhea
Bolocan, Andrei Sorin
Draper, Lorraine A.
Ross, R. Paul
Hill, Colin
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Published Version
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.
Description
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