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

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dc.contributor.authorLewis, Rhea
dc.contributor.authorBolocan, Andrei Sorin
dc.contributor.authorDraper, Lorraine A.
dc.contributor.authorRoss, R. Paul
dc.contributor.authorHill, Colin
dc.contributor.funderScience Foundation Irelanden
dc.date.accessioned2019-12-04T09:36:05Z
dc.date.available2019-12-04T09:36:05Z
dc.date.issued2019-10-23
dc.description.abstractChanging 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.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid977en
dc.identifier.citationLewis, 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/v11110977en
dc.identifier.doi10.3390/v11110977en
dc.identifier.eissn1999-4915
dc.identifier.endpage12en
dc.identifier.issued11en
dc.identifier.journaltitleVirusesen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9309
dc.identifier.volume11en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/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.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectPhageen
dc.subjectBacteriocinen
dc.subjectListeria monoytogenesen
dc.subjectFood safetyen
dc.titleThe effect of a commercially available bacteriophage and bacteriocin on Listeria monocytogenes in coleslawen
dc.typeArticle (peer-reviewed)en
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