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Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments

Providing safe products and compliance of legal requirements is still a great challenge for food manufacturers regarding microbiological safety, especially in the context of Listeria monocytogenes food contamination. L. monocytogenes is a human pathogen, which, due to the ability of survival and pro...

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Autores principales: Kawacka, Iwona, Olejnik-Schmidt, Agnieszka, Schmidt, Marcin, Sip, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697088/
https://www.ncbi.nlm.nih.gov/pubmed/33182551
http://dx.doi.org/10.3390/microorganisms8111764
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author Kawacka, Iwona
Olejnik-Schmidt, Agnieszka
Schmidt, Marcin
Sip, Anna
author_facet Kawacka, Iwona
Olejnik-Schmidt, Agnieszka
Schmidt, Marcin
Sip, Anna
author_sort Kawacka, Iwona
collection PubMed
description Providing safe products and compliance of legal requirements is still a great challenge for food manufacturers regarding microbiological safety, especially in the context of Listeria monocytogenes food contamination. L. monocytogenes is a human pathogen, which, due to the ability of survival and proliferation in preservation conditions such as high salinity, acidity and refrigeration temperatures, is a significant threat to the food industry. Novel methods of elimination of the bacterial pathogen in food products and food processing environments are required. Among emerging technologies, one of the very promising solutions is using bacteriophages as natural control agents. This review focus on the major aspects of phage-based inhibition of L. monocytogenes in aspects of food safety. We describe an overview of foods and technological factors influencing the efficacy of phage use in biocontrol of L. monocytogenes. The most noteworthy are food matrix properties, phage concentration and stability, the time of phage application and product storage temperature. The combined methods, phage immobilization (active packing), pathogen resistance to phages and legislation aspects of antilisterial bacteriophage use in the food industry are also discussed.
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spelling pubmed-76970882020-11-29 Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments Kawacka, Iwona Olejnik-Schmidt, Agnieszka Schmidt, Marcin Sip, Anna Microorganisms Review Providing safe products and compliance of legal requirements is still a great challenge for food manufacturers regarding microbiological safety, especially in the context of Listeria monocytogenes food contamination. L. monocytogenes is a human pathogen, which, due to the ability of survival and proliferation in preservation conditions such as high salinity, acidity and refrigeration temperatures, is a significant threat to the food industry. Novel methods of elimination of the bacterial pathogen in food products and food processing environments are required. Among emerging technologies, one of the very promising solutions is using bacteriophages as natural control agents. This review focus on the major aspects of phage-based inhibition of L. monocytogenes in aspects of food safety. We describe an overview of foods and technological factors influencing the efficacy of phage use in biocontrol of L. monocytogenes. The most noteworthy are food matrix properties, phage concentration and stability, the time of phage application and product storage temperature. The combined methods, phage immobilization (active packing), pathogen resistance to phages and legislation aspects of antilisterial bacteriophage use in the food industry are also discussed. MDPI 2020-11-10 /pmc/articles/PMC7697088/ /pubmed/33182551 http://dx.doi.org/10.3390/microorganisms8111764 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Kawacka, Iwona
Olejnik-Schmidt, Agnieszka
Schmidt, Marcin
Sip, Anna
Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments
title Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments
title_full Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments
title_fullStr Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments
title_full_unstemmed Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments
title_short Effectiveness of Phage-Based Inhibition of Listeria monocytogenes in Food Products and Food Processing Environments
title_sort effectiveness of phage-based inhibition of listeria monocytogenes in food products and food processing environments
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697088/
https://www.ncbi.nlm.nih.gov/pubmed/33182551
http://dx.doi.org/10.3390/microorganisms8111764
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