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

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dc.contributor.author Lewis, Rhea
dc.contributor.author Bolocan, Andrei Sorin
dc.contributor.author Draper, Lorraine A.
dc.contributor.author Ross, R. Paul
dc.contributor.author Hill, Colin
dc.date.accessioned 2019-12-04T09:36:05Z
dc.date.available 2019-12-04T09:36:05Z
dc.date.issued 2019-10-23
dc.identifier.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 en
dc.identifier.volume 11 en
dc.identifier.issued 11 en
dc.identifier.startpage 1 en
dc.identifier.endpage 12 en
dc.identifier.uri http://hdl.handle.net/10468/9309
dc.identifier.doi 10.3390/v11110977 en
dc.description.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. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI en
dc.rights ©2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/ en
dc.subject Phage en
dc.subject Bacteriocin en
dc.subject Listeria monoytogenes en
dc.subject Food safety en
dc.title The effect of a commercially available bacteriophage and bacteriocin on Listeria monocytogenes in coleslaw en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Colin Hill;, School of Microbiology and APC Microbiome Ireland, University College Cork, Cork, Ireland. +353-21-490-3000 Email:c.hill@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Science Foundation Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Viruses en
dc.internal.IRISemailaddress c.hill@ucc.ie en
dc.identifier.articleid 977 en
dc.relation.project info:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/ en
dc.identifier.eissn 1999-4915


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©2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Except where otherwise noted, this item's license is described as ©2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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