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 |
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dc.subject |
Food safety |
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dc.title |
The effect of a commercially available bacteriophage and bacteriocin on Listeria monocytogenes in coleslaw |
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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 |
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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 |
|