噬菌体 phT4A 作为生物控制剂对付食品基质中大肠杆菌的潜力。

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY International journal of food microbiology Pub Date : 2024-08-02 DOI:10.1016/j.ijfoodmicro.2024.110847
Márcia Braz , Carla Pereira , Carmen S.R. Freire , Adelaide Almeida
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引用次数: 0

摘要

大肠杆菌是最常见的食源性病原体之一,经常出现在肉类和奶制品中。目前的去污方法往往会导致感官特征的改变、营养流失以及潜在的有害副作用。此外,尽管有一系列可用的方法,但食源性疾病爆发仍时有发生。因此,噬菌体(或简称噬菌体)作为一种天然的替代品出现了,它可以在不改变食品感官特性的情况下对食品中的细菌污染进行生物控制。本研究评估了噬菌体 phT4A 在液态(牛奶)和固态(火腿)食品基质中生物控制大肠杆菌的潜力。首先,由于食品具有不同的 pH 值和温度值,因此还评估了这些参数对噬菌体 phT4A 生命力的影响,以制定有效的方案。事实证明,噬菌体 phT4A 在 pH 值为 7-8(56 天)和温度为 4-37 ℃(21 天)的长时间储存条件下都很稳定。在使用噬菌体灭活食品中的致病菌之前,先在胰蛋白酶大豆肉汤(TSB)中进行了试验,以研究噬菌体与细菌相互作用的动态。然后,在不同温度(4、10 和 25 °C)下对噬菌体 phT4A 在两种食品基质中的抗菌潜力进行了评估。在所有测试基质中,该噬菌体在 25 °C(在 TSB、牛奶和火腿中的最大灭活量分别为 6.6、3.9 和 1.8 log CFU/mL)时比在 10 °C(在 TSB、牛奶和火腿中的最大灭活量分别为 4.7、2.1 和 1.0 log CFU/mL)和 4 °C(在 TSB 和牛奶中的最大灭活量分别为 2.6 和 0.7 log CFU/mL)时更有效。然而,温度从 25 °C降至 10 °C和 4 °C可阻止细菌重新生长。结果表明,在噬菌体处理过程中,需要在孵育温度之间取得平衡,既能有效灭活细菌,又能防止或延缓细菌再生。在 10 °C 的温度下使用噬菌体 phT4A 可以有效灭活细菌、延缓细菌生长并降低能源成本。
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Potential of bacteriophage phT4A as a biocontrol agent against Escherichia coli in food matrices

Escherichia coli is one of the most prevalent foodborne pathogens, frequently found in meat and dairy products. Current decontamination methods are often associated with changes in organoleptic characteristics, nutrient loss, and potentially harmful side effects. Furthermore, despite the array of available methods, foodborne outbreaks still frequently occur. For this reason, bacteriophages (or simply phages) emerged as a natural alternative for the biocontrol of bacterial contamination in food without altering their organoleptic properties. In this study, the potential of phage phT4A was assessed in the biocontrol of E. coli in liquid (milk) and solid (ham) food matrices. Firstly, as foods have different pH and temperature values, the influence of these parameters on phage phT4A viability was also assessed to develop an effective protocol. Phage phT4A proved to be stable for long storage periods at pH 7–8 (56 days) and temperatures of 4–37 °C (21 days). Before application of phages to inactivate pathogenic bacteria in food, previous assays were carried out in Tryptic Soy Broth (TSB) to study the dynamics of phage-bacteria interaction. Then, the antibacterial potential of phage phT4A was evaluated in the two food matrices at different temperatures (4, 10 and 25 °C). This phage was more efficient at 25 °C in all tested matrices (maximum inactivation of 6.6, 3.9 and 1.8 log CFU/mL in TSB, milk and ham, respectively) than at 10 °C (maximum decrease of 4.7, 2.1 and 1.0 log CFU/mL in TSB, milk and ham, respectively) and 4 °C (maximum reduction of 2.6 and 0.7 log CFU/mL in TSB and milk, respectively). However, the decrease of temperature from 25 °C to 10 and 4 °C prevented bacterial regrowth. The results suggest that during phage treatment, a balance between an incubation temperature that provide effective results in terms of bacterial inactivation by the phages and at the same time prevents or delays bacterial regrowth, is needed. The application of phage phT4A at a temperature of 10 °C can be an effective strategy in terms of bacterial inactivation, delaying bacterial regrowth and also reducing energy costs.

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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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