Article
Food Science & Technology
Lucie Hluchanova, Kristyna Korena, Helena Juricova
Summary: This study investigated the prevalence of Listeria monocytogenes in vacuum-packed steak tartare from retailers in the Czech Republic and characterized the strains obtained. The study found a high diversity of Listeria monocytogenes isolates in steak tartare samples, but no clear epidemiological connection with human infection.
Review
Food Science & Technology
Justin Falardeau, Aljosa Trmcic, Siyun Wang
Summary: Listeria monocytogenes poses a food safety risk in ready-to-eat foods like fresh and soft/semisoft cheeses. Researchers have investigated various biocontrol strategies such as bacteriocins, bacteriophages, and competition with native microbiota to inhibit the growth of L. monocytogenes in susceptible cheeses. While these strategies have shown success in reducing L. monocytogenes populations in cheeses, regrowth of surviving cells remains a common issue.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Norton Komora, Claudia Maciel, Renata A. Amaral, Rui Fernandes, Sonia Marilia Castro, Jorge A. Saraiva, Paula Teixeira
Summary: The combination of high pressure processing, bacteriophage, and lactic acid bacteria in fermented meat sausages effectively eradicated Listeria monocytogenes, meeting the standards for food safety.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Angelica Abdallah-Ruiz, Lurdes Siberio Wood, Taejo Kim, Wes Schilling, Shecoya B. White, Bang-Yuan Chen, Alba Durango-Villadiego, Juan L. Silva
Summary: The catfish industry is important to the United States economy. This study aimed to determine the levels of microbial indicators and the prevalence of Listeria spp. and Listeria monocytogenes at catfish farms and processing plants. The results showed that water and sediment samples in farms were negative for Listeria, while live fish had a prevalence of 2% for Listeria monocytogenes. In the processing plants, fillets had higher Listeria prevalence compared to fish skin, and process chiller water had higher microbial contamination.
Article
Chemistry, Analytical
Claudia Maciel, Nadia F. D. Silva, Paula Teixeira, Julia M. C. S. Magalhaes
Summary: This study proposes a novel integrated system using loop-mediated isothermal amplification (LAMP) and a bacteriophage P100-magnetic platform, coupled with endpoint electrochemical techniques, for rapid detection of L. monocytogenes. Through validation in pasteurized milk spiked with L. monocytogenes, the system demonstrated outstanding performance and robustness, providing a rapid, portable, and cost-efficient detection scheme for decentralized on-field application.
Article
Food Science & Technology
Edel Stone, Vincenzo Pennone, Kerri Reilly, Irene R. Grant, Katrina Campbell, Eric Altermann, Olivia McAuliffe
Summary: The study demonstrated that tailored polyhydroxyalkanoate bionanoparticles (PHA BNPs) displaying recombinant listeriophage enzymes have the ability to lysine and inhibit the growth of Listeria monocytogenes. In laboratory conditions, BNPs displaying only the amidase domain of the phage endolysin were more effective than BNPs displaying the full-length endolysin. However, under conditions that better represent those found in food processing environments, BNPs displaying the full-length endolysin showed a greater inhibitory effect.
Article
Agriculture, Multidisciplinary
Hatice Gunduz, Fatma Ozturk
Summary: This study aimed to determine the presence of Listeria spp. in seafood and investigate the effectiveness of LISTEX (TM) P100 bacteriophage applications in smoked trout. The results showed that the bacteriophage incorporated into sodium alginate film and directly applied to the trout surface were effective in inactivating L. monocytogenes. This suggests that phage stability during storage can be utilized for L. monocytogenes control in smoked products.
JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI
(2021)
Article
Virology
Yaxiong Song, Tracey L. Peters, Daniel W. Bryan, Lauren K. Hudson, Thomas G. Denes
Summary: Listeria monocytogenes serotype 4b strains are commonly found in food processing environments and are often isolated in clinical settings. Bacteriophages, natural viral predators of bacteria, were studied for their ability to target and inhibit the growth of serotype 4b strains. Among 120 wild Listeria phages, nine were chosen for their lytic activity against a model serotype 4b strain, and they were divided into two groups based on their characteristics. Further studies on these phages showed inhibitory effects on the growth of serotype 4b strains, providing potential for biocontrol in food processing environments.
Article
Food Science & Technology
Mengjie Wu, Qingli Dong, Hui Yan, Yiyang Song, Yangtai Liu, Takashi Hirata, Zhuosi Li
Summary: This study evaluated the combined effect of Nisin and sesamol on the growth of Listeria monocytogenes in yellowfin tuna fillet. The results showed that the combined use of NS and SE significantly reduced the growth potential of L. monocytogenes and did not significantly change the texture and color characteristics of tuna fillets.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Kye-Hwan Byun, Sang Ha Han, Min Woo Choi, Byoung-Hu Kim, Si Hong Park, Sang -Do Ha
Summary: This study evaluated the biofilm eradication ability of a specific bacteriophage against Listeria monocytogenes biofilms and investigated the gene and structural changes after phage treatment. The results showed that the phage was able to effectively eliminate the biofilms and caused up-regulation of certain genes and changes in structural parameters.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Anran Dong, Alesana Malo, Mabel Leong, Van T. T. Ho, Mark S. Turner
Summary: Listeria monocytogenes is a potentially deadly pathogen that can be controlled using a fermentate produced by nisin-producing Lactococcus lactis strain. A transposon screen was used to isolate a nisin-negative mutant which demonstrated a complete loss of anti-L. monocytogenes activity, showing the importance of nisin production in controlling this pathogen.
Article
Microbiology
Silvia Scattolini, Daniela D'Angelantonio, Arianna Boni, Iolanda Mangone, Maurilia Marcacci, Noemi Battistelli, Krizia D'Agostino, Francesco Pomilio, Cesare Camma, Giacomo Migliorati, Giuseppe Aprea
Summary: Listeria monocytogenes is a pathogenic bacterium responsible for listeriosis, which can be transmitted through contaminated ready-to-eat foods. Phages like phi IZSAM-1 have shown potential as biodecontaminants for drug-resistant Listeria monocytogenes strains, demonstrating effective control in vitro experiments. This study highlights the importance of phage isolation from the same environments as the target pathogens for successful biocontrol applications in food production.
Article
Horticulture
Ke Sarengaowa, Ke Feng, Yuanzheng Li, Ya Long, Wenzhong Hu
Summary: This study evaluated the effects of an alginate-based edible coating containing thyme essential oil (AEC-TEO) on the quality and safety of fresh-cut potatoes during a storage period of 16 days at 4 degrees C. The results showed that treatment with AEC-TEO at a 0.05% concentration was the most beneficial for maintaining quality and inhibiting the microorganism growth of fresh-cut potatoes. The reductions in bacterial total counts, total coliform counts, yeast and mold counts, and Lactobacillus counts were 2.41 log cfu/g, 1.37 log cfu/g, 1.21 log cfu/g, and 2 log cfu/g, and Listeria monocytogenes decreased by 3.63 log cfu/g on fresh-cut potatoes after 16 days. Therefore, AEC-TEO effectively improved the quality of fresh-cut potatoes and prolonged their shelf life to a certain extent.
Article
Food Science & Technology
Kye-Hwan Byun, Sang Ha Han, Min Woo Choi, Si Hong Park, Sang-Do Ha
Summary: This study evaluated the efficacy of a bacteriophage cocktail as a biocontrol agent against L. monocytogenes in celery and enoki mushroom. The results showed that the phage cocktail can effectively inhibit the growth of L. monocytogenes in these foods, making it a potential candidate for biocontrol purposes.
Article
Food Science & Technology
Vladimir Vukic, Mirela Ilicic, Dajana Vukic, Suncica Kocic-Tanackov, Branimir Pavlic, Maja Bjekic, Katarina Kanuric, Jovana Degenek, Zoran Zekovic
Summary: Kombucha has been successfully used as a non-conventional starter culture for producing kombucha fresh cheese, which has a shorter fermentation time compared to using commercial starter culture XPL-1. Kombucha fresh cheese exhibited high antimicrobial activity, reducing the total count of E. coli and L. monocytogenes significantly during storage, which can be attributed to the antimicrobial effects of kombucha starter and the high total phenols content in the kombucha sample.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)