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dc.contributor.author
Tomat, David Damian  
dc.contributor.author
Casabonne, Cecilia  
dc.contributor.author
Aquili, Virginia  
dc.contributor.author
Balague, Claudia  
dc.contributor.author
Quiberoni, Andrea del Lujan  
dc.date.available
2019-09-30T23:50:50Z  
dc.date.issued
2018-12  
dc.identifier.citation
Tomat, David Damian; Casabonne, Cecilia; Aquili, Virginia; Balague, Claudia; Quiberoni, Andrea del Lujan; Evaluation of a novel cocktail of six lytic bacteriophages against Shiga toxin-producing Escherichia coli in broth, milk and meat; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 76; 12-2018; 434-442  
dc.identifier.issn
0740-0020  
dc.identifier.uri
http://hdl.handle.net/11336/84879  
dc.description.abstract
Phages are potentially useful as antimicrobial agents in food, especially cocktails of different phages which may prevent the development of bacterial resistance. Biocontrol assays with a six-phage cocktail, which is lytic against DH5α an enteropathogenic (EPEC) and two Shiga-toxigenic (STEC) Escherichia coli strains, were performed in Hershey-Mg broth, milk and meat at refrigerated (4 °C), room (24 °C) and abusive (37 °C) temperatures. At 4 °C, cell counts were significantly lower (2.2–2.8 log10 CFU/mL) when E. coli strains (∼109 CFU/mL) were challenged against the phage cocktail (∼109 PFU/mL) in Hershey-Mg broth after 24 h. However, reductions were higher (3.2–3.4 log10 CFU/mL) after a 48 h exposure for all the strains tested. In addition, reduction values reached up to 3.4 log10 CFU/mL (24 °C) and 3.6 log10 CFU/mL (37 °C) in challenge tests after 24 h, though the reductions achieved were slightly lower after 48 h for the four E. coli strains tested. In milk, the cocktail was highly effective since bacterial counts were below the detection limit (<101 CFU/mL) at 4 °C, while the reductions ranged from 2 to 4 log10 CFU/mL at 24 °C after a 24 h exposure. At 37 °C, DH5α was eliminated within 2 h, and an average cell decrease of 4 log10 CFU/mL was observed for the three pathogenic strains tested. When the assays were performed in meat, biocontrol values ranged from 0.5 to 1.0 log10 CFU/mL after 48 h at 4 °C, while a higher cell inactivation was achieved at 24 °C (2.6–4.0 log10 CFU/mL) and 37 °C (3.0–3.8 log10 CFU/mL). Furthermore, higher inactivation values for O157:H7 STEC (1.55 ± 0.35 log10 CFU/mL) at 4 °C were obtained in meat when incubation was extended up to 6 days. As a conclusion, our six-phage cocktail was highly effective at 24 °C and 37 °C, though less effective at 4 °C in both food matrices evaluated. Thus, it might be applied against pathogenic EPEC and STEC strains to prevent foodborne diseases especially when the cold chain is lost.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Academic Press Ltd - Elsevier Science Ltd  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ESCHERICHIA COLI  
dc.subject
FOOD SAFETY  
dc.subject
PHAGE COCKTAIL  
dc.subject.classification
Biología Celular, Microbiología  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Evaluation of a novel cocktail of six lytic bacteriophages against Shiga toxin-producing Escherichia coli in broth, milk and meat  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-09-30T19:15:01Z  
dc.journal.volume
76  
dc.journal.pagination
434-442  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Tomat, David Damian. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Microbiología; Argentina  
dc.description.fil
Fil: Casabonne, Cecilia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Microbiología; Argentina  
dc.description.fil
Fil: Aquili, Virginia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Microbiología; Argentina  
dc.description.fil
Fil: Balague, Claudia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Microbiología; Argentina  
dc.description.fil
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  
dc.journal.title
Food Microbiology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S074000201731184X  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fm.2018.07.006