Resistance of foodborne pathogen coliphages to additives applied in food manufacture

Autores
Tomat, David Damian; Balague, Claudia Elisabeht; Casabonne, Cecilia; Verdini, Roxana Andrea; Quiberoni, Andrea del Lujan
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Materia
BACTERIOPHAGE
ESCHERICHIA COLI
FOOD ADDITIVE
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:11336/50283
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/50283
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Resistance of foodborne pathogen coliphages to additives applied in food manufactureTomat, David DamianBalague, Claudia ElisabehtCasabonne, CeciliaVerdini, Roxana AndreaQuiberoni, Andrea del LujanBACTERIOPHAGEESCHERICHIA COLIFOOD ADDITIVEPHAGE VIABILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1In 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; 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. 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; ArgentinaFil: Quiberoni, Andrea del Lujan. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2016-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50283Tomat, David Damian; Balague, Claudia Elisabeht; Casabonne, Cecilia; Verdini, Roxana Andrea; Quiberoni, Andrea del Lujan; Resistance of foodborne pathogen coliphages to additives applied in food manufacture; Elsevier Science; LWT - Food Science and Technology; 67; 4-2016; 50-540023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.11.031info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815303236?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:42:28Zoai:ri.conicet.gov.ar:11336/50283instacron: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 10:42:28.899CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Resistance of foodborne pathogen coliphages to additives applied in food manufacture
title Resistance of foodborne pathogen coliphages to additives applied in food manufacture
spellingShingle Resistance of foodborne pathogen coliphages to additives applied in food manufacture
Tomat, David Damian
BACTERIOPHAGE
ESCHERICHIA COLI
FOOD ADDITIVE
PHAGE VIABILITY
title_short Resistance of foodborne pathogen coliphages to additives applied in food manufacture
title_full Resistance of foodborne pathogen coliphages to additives applied in food manufacture
title_fullStr Resistance of foodborne pathogen coliphages to additives applied in food manufacture
title_full_unstemmed Resistance of foodborne pathogen coliphages to additives applied in food manufacture
title_sort Resistance of foodborne pathogen coliphages to additives 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
FOOD ADDITIVE
PHAGE VIABILITY
topic BACTERIOPHAGE
ESCHERICHIA COLI
FOOD ADDITIVE
PHAGE VIABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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
description 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-04
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/11336/50283
Tomat, David Damian; Balague, Claudia Elisabeht; Casabonne, Cecilia; Verdini, Roxana Andrea; Quiberoni, Andrea del Lujan; Resistance of foodborne pathogen coliphages to additives applied in food manufacture; Elsevier Science; LWT - Food Science and Technology; 67; 4-2016; 50-54
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50283
identifier_str_mv Tomat, David Damian; Balague, Claudia Elisabeht; Casabonne, Cecilia; Verdini, Roxana Andrea; Quiberoni, Andrea del Lujan; Resistance of foodborne pathogen coliphages to additives applied in food manufacture; Elsevier Science; LWT - Food Science and Technology; 67; 4-2016; 50-54
0023-6438
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.lwt.2015.11.031
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815303236?via%3Dihub
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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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