Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments
Abstract
:1. Introduction
2. Materials and Methods
2.1. Listeria Monocytogenes Strains and Suspensions
2.2. Evaluation of the Activity of the Bacteriophage P100 Listex in Broth and Agar
2.2.1. Assessment of Phage Concentration (Titer)
2.2.2. Effect of the P100 Suspension Activity against Different Concentrations of L. monocytogenes (2 and 3 log CFU/mL) at 30 °C in Broth
2.2.3. Effect of Temperature on the Activity of the P100 Suspension against L. monocytogenes
2.3. Application of P100 to Control L. monocytogenes on Dry-Cured Ham Slices
2.3.1. Control of the L. monocytogenes Suspension Mixture on Dry-Cured Ham Slices at Different Temperatures
2.3.2. Control of L. monocytogenes Suspension Mixtures on Dry-Cured Ham Slices with Different Phage Concentrations
2.3.3. Control of Each L. monocytogenes Strain Suspension on Dry-Cured Ham Slices (Aw 0.90)
2.3.4. Stability of the P100 Suspension vs. L. monocytogenes on Dry-Cured Ham Slices at 4 °C for 0, 7, or 14 Days
2.4. Control of L. monocytogenes Biofilms by Phage Suspensions on Stainless Steel Wafers to Simulate Inert Substrates in Contact with Food in Production Facilities
2.5. Analysis of Variance
3. Results
L. monocytogenes Strains/Serotype | Log PFU/mL | S.D. |
---|---|---|
L. monocytogenes Scott A | 10.6 | 0.5 a |
L. monocytogenes NCTC 7979 1/2a | 10.7 | 0.3 a |
L. monocytogenes NCTC 10527 1/2b | 10.2 | 0.3 a |
L. monocytogenes NCTC 10887 4b | 9.5 | 0.2 b |
L. monocytogenes DSA 25 | 9.7 | 0.1 b |
P100 Titer | L. monocytogenes Concentration | |
---|---|---|
2 log CFU/mL | 3 log CFU/mL | |
PFU/mL | DT (h) | DT (h) |
1010 | ∞ a | ∞ a |
109 | ∞ a | ∞ a |
108 | ∞ a | ∞ a |
107 | ∞ a | ∞ a |
106 | 18.00 ± 0.30 b | 13.00 ± 1.00 b |
105 | 17.30 ± 1.00 b | 13.00 ± 1.00 b |
104 | 13.30 ± 2.00 c | 11.30 ± 2.00 b |
103 | 13.30 ± 1.00 c | 11.00 ± 2.00 b |
102 | 13.00 ± 1.00 c | 11.00 ± 1.00 b |
101 | 12.30 ± 0.30 c | 12.00 ± 0.30 b |
100 | 12.30 ± 0.30 c | 12.00 ± 1.00 b |
Control | 12.00 ± 1.00 c | 12.00 ± 0.30 b |
Temperature | 2 log CFU/cm2 | 3 log CFU/cm2 | 4 log CFU/cm2 |
---|---|---|---|
4 °C | Not detected/25 cm2 | Detected/25 cm2 | 0.3 log ± 0.1 a |
10 °C | Not detected/25 cm2 | Detected/25 cm2 | 2.2 log ± 0.2 b |
20 °C | Not detected/25 cm2 | Detected/25 cm2 | 3.0 log ± 0.1 c |
P100 | L. monocytogenes | ||
---|---|---|---|
Log PFU/cm2 | 2 Log CFU/cm2 | 2 Log CFU/cm2 | 4 Log CFU/cm2 |
8 | Not detected | Not detected/25 cm2 | 1.5 ± 0.1 a |
7 | Not detected | Detected/25 cm2 | 3.3 ± 0.2 b |
6 | Not detected | Detected/25 cm2 | 3.6 ± 0.3 b |
5 | Not detected | Detected/25 cm2 | 3.8 ± 0.1 b |
4 | 0.5 ± 0.1 | 2.0 ± 0.3 * | 3.9 ± 0.2 b |
Control | 2.0 ± 0.1 | 2.0 ± 0.1 * | 4.0 ± 0.1 b,c |
4. Discussion
5. Conclusions
Author Contributions
Conflicts of Interest
References
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Iacumin, L.; Manzano, M.; Comi, G. Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments. Microorganisms 2016, 4, 4. https://doi.org/10.3390/microorganisms4010004
Iacumin L, Manzano M, Comi G. Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments. Microorganisms. 2016; 4(1):4. https://doi.org/10.3390/microorganisms4010004
Chicago/Turabian StyleIacumin, Lucilla, Marisa Manzano, and Giuseppe Comi. 2016. "Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments" Microorganisms 4, no. 1: 4. https://doi.org/10.3390/microorganisms4010004