Journal
VIRUSES-BASEL
Volume 11, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/v11110977
Keywords
phage; bacteriocin; Listeria monocytogenes; food safety
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Funding
- Science Foundation Ireland (SFI) [SFI/12/RC/2273]
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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 degrees C (p <= 0.001). A combination of P100 and Nisaplin (R) (a commercial formulation of the lantibiotic bacteriocin, nisin) had a significant effect on the pathogen (p <= 0.001). P100 and Nisaplin (R) in combination were more effective than Nisaplin (R) alone, but not P100 alone.
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