The Effect of a Commercially Available Bacteriophage and Bacteriocin on Listeria monocytogenes in Coleslaw
1
APC Microbiome Ireland, University College Cork, T12 YT20 Cork, Ireland
2
School of Microbiology, University College Cork, T12 YN60 Cork, Ireland
*
Author to whom correspondence should be addressed.
Viruses 2019, 11(11), 977; https://doi.org/10.3390/v11110977
Received: 15 October 2019
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Revised: 21 October 2019
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Accepted: 22 October 2019
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Published: 23 October 2019
(This article belongs to the Special Issue The Impact and Applications of Phages in the Food Industry and Agriculture)
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.
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Keywords:
phage; bacteriocin; Listeria monocytogenes; food safety
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MDPI and ACS Style
Lewis, R.; Bolocan, A.S.; Draper, L.A.; Ross, R.P.; Hill, C. The Effect of a Commercially Available Bacteriophage and Bacteriocin on Listeria monocytogenes in Coleslaw. Viruses 2019, 11, 977. https://doi.org/10.3390/v11110977
AMA Style
Lewis R, Bolocan AS, Draper LA, Ross RP, Hill C. The Effect of a Commercially Available Bacteriophage and Bacteriocin on Listeria monocytogenes in Coleslaw. Viruses. 2019; 11(11):977. https://doi.org/10.3390/v11110977
Chicago/Turabian StyleLewis, Rhea, Andrei S. Bolocan, Lorraine A. Draper, R. P. Ross, and Colin Hill. 2019. "The Effect of a Commercially Available Bacteriophage and Bacteriocin on Listeria monocytogenes in Coleslaw" Viruses 11, no. 11: 977. https://doi.org/10.3390/v11110977
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