1. Development of prototypes of bioactive packaging materials based on immobilized bacteriophages for control of growth of bacterial pathogens in foods
- Author
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Anne-Claire Avdjian, Dominic Rochefort, Mohammed Hakeem, Luba Brovko, Mansel W. Griffiths, Marina Bouget, Louise Aguis, Ayesha Lone, Arash Atashi, and Hany Anany
- Subjects
0301 basic medicine ,Meat ,Alginates ,030106 microbiology ,Colony Count, Microbial ,Food storage ,Food Contamination ,medicine.disease_cause ,Microbiology ,Bacteriophage ,03 medical and health sciences ,Glucuronic Acid ,Listeria monocytogenes ,Cucumis melo ,Escherichia coli ,medicine ,Food science ,biology ,Hexuronic Acids ,Food Packaging ,Temperature ,General Medicine ,biology.organism_classification ,Antimicrobial ,Food packaging ,Biological Control Agents ,Food Storage ,Lytic cycle ,Myoviridae ,Listeria ,Medicago sativa ,Food Science - Abstract
Due to lack of adequate control methods to prevent contamination in fresh produce and growing consumer demand for natural products, the use of bacteriophages has emerged as a promising approach to enhance safety of these foods. This study sought to control Listeria monocytogenes in cantaloupes and RTE meat and Escherichia coli O104:H4 in alfalfa seeds and sprouts under different storage conditions by using specific lytic bacteriophage cocktails applied either free or immobilized. Bacteriophage cocktails were introduced into prototypes of packaging materials using different techniques: i) immobilizing on positively charged modified cellulose membranes, ii) impregnating paper with bacteriophage suspension, and iii) encapsulating in alginate beads followed by application of beads onto the paper. Phage-treated and non-treated samples were stored for various times and at temperatures of 4°C, 12°C or 25°C. In cantaloupe, when free phage cocktail was added, L. monocytogenes counts dropped below the detection limit of the plating technique (
- Published
- 2016
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