Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture

Autores
Tomat, David Damian; Balague, Claudia Elisabeht; Casabonne, Cecilia; Verdini, Roxana Andrea; Quiberoni, Andrea del Lujan
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present work, six bacteriophages (DT1 to DT6) with lytic activity against one enteropathogenic (EPEC) and two Shiga-toxigenic (STEC) Escherichia coli strains were tested for their resistance to physicochemical conditions/treatments applied on food industry, either under conditions found in the food matrix such as different pH, cation concentrations, and water activity (Aw), and/or found during the manufacture process, namely thermal treatments at 63, 72 and 90 °C. Furthermore, phage viability was assessed at refrigeration and abusive temperature, different salt concentrations, and relevant pH values found in meat and dairy products. Phages were completely inactivated at 90 °C, though DT2 and DT6 showed higher thermal resistance since phage particles were detected after 2 min. In addition, Tris-magnesium gelatin buffer seems to be the most protective suspension medium with increasing temperature. Phage viability was slightly or moderately affected at 63 °C and 72 °C, respectively. All the cations evaluated showed no influence on phage viability, and the same was true for the low Aw values assayed, namely 9.5 and 9.0. The six phages tolerated pH treatments well, being more resistant to alkaline conditions (up to pH 11). Results showed that the activity of the phages evaluated was only partially affected - at the lowest temperature (regarding control temperature; 37 °C), with increasing Na+ concentration, and at the lowest pH value (regarding control pH; 7.5) - and most tested conditions allow phages to multiply in the three pathogenic Escherichia coli strains evaluated. These results help to improve both selection of phages and time point, e.g. on a HACCP system, where phages may be applied on food during their manufacture in order to maximize phage effectiveness against pathogenic STEC and EPEC strains in the food chain. Therefore, the phages evaluated in this study could be used on several food matrices since they are viable and active in a wide range of environmental food conditions.
Fil: Tomat, David Damian. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. 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
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
Bacteriophage
Escherichia Coli
Lytic Activity
Phage Viability
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/50664
Acceder
id CONICETDig_05d9b1e84a210fcd1552bc778ef9fee6
oai_identifier_str oai:ri.conicet.gov.ar:11336/50664
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufactureTomat, David DamianBalague, Claudia ElisabehtCasabonne, CeciliaVerdini, Roxana AndreaQuiberoni, Andrea del LujanBacteriophageEscherichia ColiLytic ActivityPhage Viabilityhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1In the present work, six bacteriophages (DT1 to DT6) with lytic activity against one enteropathogenic (EPEC) and two Shiga-toxigenic (STEC) Escherichia coli strains were tested for their resistance to physicochemical conditions/treatments applied on food industry, either under conditions found in the food matrix such as different pH, cation concentrations, and water activity (Aw), and/or found during the manufacture process, namely thermal treatments at 63, 72 and 90 °C. Furthermore, phage viability was assessed at refrigeration and abusive temperature, different salt concentrations, and relevant pH values found in meat and dairy products. Phages were completely inactivated at 90 °C, though DT2 and DT6 showed higher thermal resistance since phage particles were detected after 2 min. In addition, Tris-magnesium gelatin buffer seems to be the most protective suspension medium with increasing temperature. Phage viability was slightly or moderately affected at 63 °C and 72 °C, respectively. All the cations evaluated showed no influence on phage viability, and the same was true for the low Aw values assayed, namely 9.5 and 9.0. The six phages tolerated pH treatments well, being more resistant to alkaline conditions (up to pH 11). Results showed that the activity of the phages evaluated was only partially affected - at the lowest temperature (regarding control temperature; 37 °C), with increasing Na+ concentration, and at the lowest pH value (regarding control pH; 7.5) - and most tested conditions allow phages to multiply in the three pathogenic Escherichia coli strains evaluated. These results help to improve both selection of phages and time point, e.g. on a HACCP system, where phages may be applied on food during their manufacture in order to maximize phage effectiveness against pathogenic STEC and EPEC strains in the food chain. Therefore, the phages evaluated in this study could be used on several food matrices since they are viable and active in a wide range of environmental food conditions.Fil: Tomat, David Damian. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Balague, Claudia Elisabeht. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Casabonne, Cecilia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. 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; ArgentinaFil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaElsevier2015-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50664Tomat, David Damian; Balague, Claudia Elisabeht; Casabonne, Cecilia; Verdini, Roxana Andrea; Quiberoni, Andrea del Lujan; Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture; Elsevier; Innovative Food Science & Emerging Technologies; 30; 5-2015; 184-1911466-8564CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2015.04.010info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856415000971info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:40:43Zoai:ri.conicet.gov.ar:11336/50664instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:40:44.164CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture
title Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture
spellingShingle Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture
Tomat, David Damian
Bacteriophage
Escherichia Coli
Lytic Activity
Phage Viability
title_short Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture
title_full Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture
title_fullStr Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture
title_full_unstemmed Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture
title_sort Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture
dc.creator.none.fl_str_mv Tomat, David Damian
Balague, Claudia Elisabeht
Casabonne, Cecilia
Verdini, Roxana Andrea
Quiberoni, Andrea del Lujan
author Tomat, David Damian
author_facet Tomat, David Damian
Balague, Claudia Elisabeht
Casabonne, Cecilia
Verdini, Roxana Andrea
Quiberoni, Andrea del Lujan
author_role author
author2 Balague, Claudia Elisabeht
Casabonne, Cecilia
Verdini, Roxana Andrea
Quiberoni, Andrea del Lujan
author2_role author
author
author
author
dc.subject.none.fl_str_mv Bacteriophage
Escherichia Coli
Lytic Activity
Phage Viability
topic Bacteriophage
Escherichia Coli
Lytic Activity
Phage Viability
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In the present work, six bacteriophages (DT1 to DT6) with lytic activity against one enteropathogenic (EPEC) and two Shiga-toxigenic (STEC) Escherichia coli strains were tested for their resistance to physicochemical conditions/treatments applied on food industry, either under conditions found in the food matrix such as different pH, cation concentrations, and water activity (Aw), and/or found during the manufacture process, namely thermal treatments at 63, 72 and 90 °C. Furthermore, phage viability was assessed at refrigeration and abusive temperature, different salt concentrations, and relevant pH values found in meat and dairy products. Phages were completely inactivated at 90 °C, though DT2 and DT6 showed higher thermal resistance since phage particles were detected after 2 min. In addition, Tris-magnesium gelatin buffer seems to be the most protective suspension medium with increasing temperature. Phage viability was slightly or moderately affected at 63 °C and 72 °C, respectively. All the cations evaluated showed no influence on phage viability, and the same was true for the low Aw values assayed, namely 9.5 and 9.0. The six phages tolerated pH treatments well, being more resistant to alkaline conditions (up to pH 11). Results showed that the activity of the phages evaluated was only partially affected - at the lowest temperature (regarding control temperature; 37 °C), with increasing Na+ concentration, and at the lowest pH value (regarding control pH; 7.5) - and most tested conditions allow phages to multiply in the three pathogenic Escherichia coli strains evaluated. These results help to improve both selection of phages and time point, e.g. on a HACCP system, where phages may be applied on food during their manufacture in order to maximize phage effectiveness against pathogenic STEC and EPEC strains in the food chain. Therefore, the phages evaluated in this study could be used on several food matrices since they are viable and active in a wide range of environmental food conditions.
Fil: Tomat, David Damian. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina. 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
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description In the present work, six bacteriophages (DT1 to DT6) with lytic activity against one enteropathogenic (EPEC) and two Shiga-toxigenic (STEC) Escherichia coli strains were tested for their resistance to physicochemical conditions/treatments applied on food industry, either under conditions found in the food matrix such as different pH, cation concentrations, and water activity (Aw), and/or found during the manufacture process, namely thermal treatments at 63, 72 and 90 °C. Furthermore, phage viability was assessed at refrigeration and abusive temperature, different salt concentrations, and relevant pH values found in meat and dairy products. Phages were completely inactivated at 90 °C, though DT2 and DT6 showed higher thermal resistance since phage particles were detected after 2 min. In addition, Tris-magnesium gelatin buffer seems to be the most protective suspension medium with increasing temperature. Phage viability was slightly or moderately affected at 63 °C and 72 °C, respectively. All the cations evaluated showed no influence on phage viability, and the same was true for the low Aw values assayed, namely 9.5 and 9.0. The six phages tolerated pH treatments well, being more resistant to alkaline conditions (up to pH 11). Results showed that the activity of the phages evaluated was only partially affected - at the lowest temperature (regarding control temperature; 37 °C), with increasing Na+ concentration, and at the lowest pH value (regarding control pH; 7.5) - and most tested conditions allow phages to multiply in the three pathogenic Escherichia coli strains evaluated. These results help to improve both selection of phages and time point, e.g. on a HACCP system, where phages may be applied on food during their manufacture in order to maximize phage effectiveness against pathogenic STEC and EPEC strains in the food chain. Therefore, the phages evaluated in this study could be used on several food matrices since they are viable and active in a wide range of environmental food conditions.
publishDate 2015
dc.date.none.fl_str_mv 2015-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/50664
Tomat, David Damian; Balague, Claudia Elisabeht; Casabonne, Cecilia; Verdini, Roxana Andrea; Quiberoni, Andrea del Lujan; Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture; Elsevier; Innovative Food Science & Emerging Technologies; 30; 5-2015; 184-191
1466-8564
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50664
identifier_str_mv Tomat, David Damian; Balague, Claudia Elisabeht; Casabonne, Cecilia; Verdini, Roxana Andrea; Quiberoni, Andrea del Lujan; Resistance of foodborne pathogen coliphages to thermal and physicochemical treatments applied in food manufacture; Elsevier; Innovative Food Science & Emerging Technologies; 30; 5-2015; 184-191
1466-8564
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2015.04.010
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856415000971
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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