Resistance of foodborne pathogen coliphages to additives applied in food manufacture
| Autor: | Claudia Balagué, David Damian Tomat, Roxana Andrea Verdini, Cecilia Casabonne, Andrea del Lujan Quiberoni |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
food.ingredient Otras Ingenierías y Tecnologías viruses 030106 microbiology INGENIERÍAS Y TECNOLOGÍAS medicine.disease_cause Microbiology Alimentos y Bebidas purl.org/becyt/ford/1 [https] Bacteriophage 03 medical and health sciences chemistry.chemical_compound food Pathogenic Escherichia coli purl.org/becyt/ford/1.4 [https] medicine Chymosin Food science Incubation Escherichia coli Nisin purl.org/becyt/ford/2.11 [https] biology Otras Ciencias Químicas Food additive Ciencias Químicas biology.organism_classification 030104 developmental biology purl.org/becyt/ford/2 [https] Lytic cycle chemistry FOOD ADDITIVE ESCHERICHIA COLI PHAGE VIABILITY BACTERIOPHAGE CIENCIAS NATURALES Y EXACTAS Food Science |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2015.11.031 |
| Popis: | In order to evaluate whether coliphages can be used in combination with food additives, six lytic phages against pathogenic Escherichia coli strains were tested for their resistance to additives commonly used in the dairy and meat industries. All the phages evaluated were completely inactivated after a 1-min incubation at 25 °C when exposed to acetic and lactic acids at 4% v/v without pH adjustment, whereas phage viability remained unchanged when pH was adjusted to 5.0 (acetic) and 4.5 (lactic). Likewise, the six phages proved to be highly resistant to both acetate and lactate (4%; sodium salts) after a 24-h incubation. When phage viability was evaluated at 25 °C in Tris-Magnesium-Gelatin buffer supplemented with nitrite (0.015% w/v), phage titers were never below 7-8 log10 PFU ml-1 for all the phages tested. Regarding the influence of additives added to dairy products on phage viability, each phage (107-8 PFU ml-1) challenged with nisin (0.25 mg ml-1) remained viable after a 24 h-incubation. In addition, phage viability was either slightly affected or not affected at all when phages were exposed to chymosin. These results proved that phages can be used against pathogenic E. coli strains along with other additives as an additional hurdle in order to improve food safety. Fil: Tomat, David Damian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina Fil: Balague, Claudia Elisabeht. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina Fil: Casabonne, Cecilia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina Fil: Quiberoni, Andrea del Lujan. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
| Databáze: | OpenAIRE |
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