Phage inactivation of foodborne pathogens on cooked and raw meat
Phages infecting Salmonella Typhimurium PT160 and Campylobacter jejuni were added at a low or high (10 or 10 4) multiplicity of infection (MOI) to either low or high (5.9 log 10 cm −2 at 24 °C were achieved compared to phage-free controls using the Salmonella phage under optimal conditions (high hos...
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| Veröffentlicht in: | Food microbiology 2008-02, Vol.25 (2), p.400-406 |
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| container_title | Food microbiology |
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| creator | Bigwood, T. Hudson, J.A. Billington, C. Carey-Smith, G.V. Heinemann, J.A. |
| description | Phages infecting
Salmonella Typhimurium PT160 and
Campylobacter jejuni were added at a low or high (10 or 10
4) multiplicity of infection (MOI) to either low or high (5.9
log
10
cm
−2 at 24
°C were achieved compared to phage-free controls using the
Salmonella phage under optimal conditions (high host cell density and MOI). These results alongside those already published indicate that phages may be useful in the control for foodborne pathogens. |
| doi_str_mv | 10.1016/j.fm.2007.11.003 |
| format | Article |
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Salmonella Typhimurium PT160 and
Campylobacter jejuni were added at a low or high (10 or 10
4) multiplicity of infection (MOI) to either low or high (<100 or 10
4
cm
−2) densities of host bacteria inoculated onto raw and cooked beef, and incubated at 5 and 24
°C to simulate refrigerated and room temperature storage. Counts of host bacteria were made throughout the incubation period, with phages being counted at the first and last sampling times. Host inactivation was variable and depended on the incubation conditions and food type. Significant host inactivations of the order of 2–3
log
10
cm
−2 at 5
°C and >5.9
log
10
cm
−2 at 24
°C were achieved compared to phage-free controls using the
Salmonella phage under optimal conditions (high host cell density and MOI). These results alongside those already published indicate that phages may be useful in the control for foodborne pathogens.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2007.11.003</identifier><identifier>PMID: 18206783</identifier><identifier>CODEN: FOMIE5</identifier><language>eng</language><publisher>London: Elsevier Ltd</publisher><subject>ambient temperature ; bacterial contamination ; Bacteriophage ; bacteriophages ; Bacteriophages - physiology ; beef ; Biocontrol ; Biological and medical sciences ; Campylobacter ; Campylobacter jejuni ; Campylobacter jejuni - growth & development ; Colony Count, Microbial ; Consumer Product Safety ; cooked foods ; decontamination ; food biopreservation ; food biopreservatives ; food contamination ; Food Handling - methods ; Food industries ; Food Microbiology ; food pathogens ; Food Preservation - methods ; Food safety ; food storage ; Fundamental and applied biological sciences. Psychology ; General aspects ; host strains ; Hygiene and safety ; inactivation ; Meat - microbiology ; raw meat ; refrigeration ; Salmonella ; Salmonella typhimurium ; Salmonella typhimurium - growth & development ; Temperature</subject><ispartof>Food microbiology, 2008-02, Vol.25 (2), p.400-406</ispartof><rights>2007 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c499t-c66e72bbb6064756a3e08c819cc5f26a753ee299d61220458124ec36013426583</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.fm.2007.11.003$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20036845$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18206783$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Bigwood, T.</creatorcontrib><creatorcontrib>Hudson, J.A.</creatorcontrib><creatorcontrib>Billington, C.</creatorcontrib><creatorcontrib>Carey-Smith, G.V.</creatorcontrib><creatorcontrib>Heinemann, J.A.</creatorcontrib><title>Phage inactivation of foodborne pathogens on cooked and raw meat</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>Phages infecting
Salmonella Typhimurium PT160 and
Campylobacter jejuni were added at a low or high (10 or 10
4) multiplicity of infection (MOI) to either low or high (<100 or 10
4
cm
−2) densities of host bacteria inoculated onto raw and cooked beef, and incubated at 5 and 24
°C to simulate refrigerated and room temperature storage. Counts of host bacteria were made throughout the incubation period, with phages being counted at the first and last sampling times. Host inactivation was variable and depended on the incubation conditions and food type. Significant host inactivations of the order of 2–3
log
10
cm
−2 at 5
°C and >5.9
log
10
cm
−2 at 24
°C were achieved compared to phage-free controls using the
Salmonella phage under optimal conditions (high host cell density and MOI). These results alongside those already published indicate that phages may be useful in the control for foodborne pathogens.</description><subject>ambient temperature</subject><subject>bacterial contamination</subject><subject>Bacteriophage</subject><subject>bacteriophages</subject><subject>Bacteriophages - physiology</subject><subject>beef</subject><subject>Biocontrol</subject><subject>Biological and medical sciences</subject><subject>Campylobacter</subject><subject>Campylobacter jejuni</subject><subject>Campylobacter jejuni - growth & development</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>cooked foods</subject><subject>decontamination</subject><subject>food biopreservation</subject><subject>food biopreservatives</subject><subject>food contamination</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>Food Preservation - methods</subject><subject>Food safety</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>host strains</subject><subject>Hygiene and safety</subject><subject>inactivation</subject><subject>Meat - microbiology</subject><subject>raw meat</subject><subject>refrigeration</subject><subject>Salmonella</subject><subject>Salmonella typhimurium</subject><subject>Salmonella typhimurium - growth & development</subject><subject>Temperature</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kD1vFDEQhi1ERI5ATwXbQLeb8efaVEERH5EiBQlSW17v-OLjdn3Ye0H8e3y6E1RUU8zzvpp5CHlFoaNA1eWmC1PHAPqO0g6APyErCka2xhj9lKygF9ACMDgnz0vZAFAquXlGzqlmoHrNV-Tq64NbYxNn55f46JaY5iaFJqQ0DinP2Ozc8pDWOJembnxKP3Bs3Dw22f1qJnTLC3IW3Lbgy9O8IPefPn6__tLe3n2-uf5w23phzNJ6pbBnwzAoUKKXynEE7TU13svAlOslR2TGjIoyBkJqygR6roBywZTU_IK8O_bucvq5x7LYKRaP262bMe2LZVAjXLMKwhH0OZWSMdhdjpPLvy0Fe7BmNzZM9mDNUmqrtRp5fereDxOO_wInTRV4ewJc8W4bspt9LH-52sWVFrJyb45ccMm6da7M_TdWfwDQkglxeOP9kcDq6jFitsVHnD2OMaNf7Jji_-_8A5h6j_E</recordid><startdate>20080201</startdate><enddate>20080201</enddate><creator>Bigwood, T.</creator><creator>Hudson, J.A.</creator><creator>Billington, C.</creator><creator>Carey-Smith, G.V.</creator><creator>Heinemann, J.A.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20080201</creationdate><title>Phage inactivation of foodborne pathogens on cooked and raw meat</title><author>Bigwood, T. ; Hudson, J.A. ; Billington, C. ; Carey-Smith, G.V. ; Heinemann, J.A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c499t-c66e72bbb6064756a3e08c819cc5f26a753ee299d61220458124ec36013426583</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>ambient temperature</topic><topic>bacterial contamination</topic><topic>Bacteriophage</topic><topic>bacteriophages</topic><topic>Bacteriophages - physiology</topic><topic>beef</topic><topic>Biocontrol</topic><topic>Biological and medical sciences</topic><topic>Campylobacter</topic><topic>Campylobacter jejuni</topic><topic>Campylobacter jejuni - growth & development</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>cooked foods</topic><topic>decontamination</topic><topic>food biopreservation</topic><topic>food biopreservatives</topic><topic>food contamination</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>Food Preservation - methods</topic><topic>Food safety</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>host strains</topic><topic>Hygiene and safety</topic><topic>inactivation</topic><topic>Meat - microbiology</topic><topic>raw meat</topic><topic>refrigeration</topic><topic>Salmonella</topic><topic>Salmonella typhimurium</topic><topic>Salmonella typhimurium - growth & development</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bigwood, T.</creatorcontrib><creatorcontrib>Hudson, J.A.</creatorcontrib><creatorcontrib>Billington, C.</creatorcontrib><creatorcontrib>Carey-Smith, G.V.</creatorcontrib><creatorcontrib>Heinemann, J.A.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bigwood, T.</au><au>Hudson, J.A.</au><au>Billington, C.</au><au>Carey-Smith, G.V.</au><au>Heinemann, J.A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phage inactivation of foodborne pathogens on cooked and raw meat</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2008-02-01</date><risdate>2008</risdate><volume>25</volume><issue>2</issue><spage>400</spage><epage>406</epage><pages>400-406</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><coden>FOMIE5</coden><abstract>Phages infecting
Salmonella Typhimurium PT160 and
Campylobacter jejuni were added at a low or high (10 or 10
4) multiplicity of infection (MOI) to either low or high (<100 or 10
4
cm
−2) densities of host bacteria inoculated onto raw and cooked beef, and incubated at 5 and 24
°C to simulate refrigerated and room temperature storage. Counts of host bacteria were made throughout the incubation period, with phages being counted at the first and last sampling times. Host inactivation was variable and depended on the incubation conditions and food type. Significant host inactivations of the order of 2–3
log
10
cm
−2 at 5
°C and >5.9
log
10
cm
−2 at 24
°C were achieved compared to phage-free controls using the
Salmonella phage under optimal conditions (high host cell density and MOI). These results alongside those already published indicate that phages may be useful in the control for foodborne pathogens.</abstract><cop>London</cop><pub>Elsevier Ltd</pub><pmid>18206783</pmid><doi>10.1016/j.fm.2007.11.003</doi><tpages>7</tpages></addata></record> |
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| ispartof | Food microbiology, 2008-02, Vol.25 (2), p.400-406 |
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| language | eng |
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| subjects | ambient temperature bacterial contamination Bacteriophage bacteriophages Bacteriophages - physiology beef Biocontrol Biological and medical sciences Campylobacter Campylobacter jejuni Campylobacter jejuni - growth & development Colony Count, Microbial Consumer Product Safety cooked foods decontamination food biopreservation food biopreservatives food contamination Food Handling - methods Food industries Food Microbiology food pathogens Food Preservation - methods Food safety food storage Fundamental and applied biological sciences. Psychology General aspects host strains Hygiene and safety inactivation Meat - microbiology raw meat refrigeration Salmonella Salmonella typhimurium Salmonella typhimurium - growth & development Temperature |
| title | Phage inactivation of foodborne pathogens on cooked and raw meat |
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