Absorbent food pads containing bacteriophages for potential antimicrobial use in refrigerated food products
| Autor: | Laís Silva Batalha, Delaine Meireles Gouvêa, Regina Célia Santos Mendonça, Maryoris Elisa Soto Lopez |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Salmonella 030106 microbiology Shelf life medicine.disease_cause Bacteriophage 03 medical and health sciences 0404 agricultural biotechnology medicine Bacteriophages Food science biology business.industry Absorbent food pad Food preservation 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Antimicrobial use Food products Food processing Environmental science Treatment time Pathogens business New technologies Food Science |
| Zdroj: | LWT - Food Science and Technology. 67:159-166 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2015.11.043 |
| Popis: | The incessant search by the consumer for products that are ready for consumption and for new technologies aimed at ensuring the safety and quality of food has intensified with the adoption of measures that can reduce these risks. This work shows that an absorbent food pad used in chilled meat trays, containing a mix of six bacteriophages, BFSE16, BFSE18, PaDTA1, PaDTA9, PaDTA10 and PaDTA11 isolated and characterized by the work group, used as biocontrol, has application in the food preservation area. It is an excellent method of extending the shelf life of refrigerated processed foods ready for consumption. The system was evaluated for the ability, in vitro, to reduce the initial count of Salmonella Typhimurium present in the environment. Three different phage concentrations were incorporated in pads that have the ability to reduce 4.36, 3.66 and 0.87 log cycles at 15 °C, respectively, and an average 0.55 log cycles at 10 °C at the concentrations used. The higher the concentration of this bacteriophage, the better its effect on the host, having a greater capacity for infection. The viable phage remained on the pad during the treatment time of 48 h. |
| Databáze: | OpenAIRE |
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