Effectiveness of Phage-Based Inhibition of <i>Listeria monocytogenes</i> in Food Products and Food Processing Environments
Providing safe products and compliance of legal requirements is still a great challenge for food manufacturers regarding microbiological safety, especially in the context of <i>Listeria monocytogenes</i> food contamination. <i>L. monocytogenes</i> is a human pathogen, which,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/11/1764 |
| _version_ | 1797548377232113664 |
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| author | Iwona Kawacka Agnieszka Olejnik-Schmidt Marcin Schmidt Anna Sip |
| author_facet | Iwona Kawacka Agnieszka Olejnik-Schmidt Marcin Schmidt Anna Sip |
| author_sort | Iwona Kawacka |
| collection | DOAJ |
| description | Providing safe products and compliance of legal requirements is still a great challenge for food manufacturers regarding microbiological safety, especially in the context of <i>Listeria monocytogenes</i> food contamination. <i>L. monocytogenes</i> is a human pathogen, which, due to the ability of survival and proliferation in preservation conditions such as high salinity, acidity and refrigeration temperatures, is a significant threat to the food industry. Novel methods of elimination of the bacterial pathogen in food products and food processing environments are required. Among emerging technologies, one of the very promising solutions is using bacteriophages as natural control agents. This review focus on the major aspects of phage-based inhibition of <i>L. monocytogenes</i> in aspects of food safety. We describe an overview of foods and technological factors influencing the efficacy of phage use in biocontrol of <i>L. monocytogenes</i>. The most noteworthy are food matrix properties, phage concentration and stability, the time of phage application and product storage temperature. The combined methods, phage immobilization (active packing), pathogen resistance to phages and legislation aspects of antilisterial bacteriophage use in the food industry are also discussed. |
| first_indexed | 2024-03-10T14:58:30Z |
| format | Article |
| id | doaj.art-0f26f6b246f34cbf871e5a89581ebb9e |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T14:58:30Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-0f26f6b246f34cbf871e5a89581ebb9e2023-11-20T20:22:28ZengMDPI AGMicroorganisms2076-26072020-11-01811176410.3390/microorganisms8111764Effectiveness of Phage-Based Inhibition of <i>Listeria monocytogenes</i> in Food Products and Food Processing EnvironmentsIwona Kawacka0Agnieszka Olejnik-Schmidt1Marcin Schmidt2Anna Sip3Department of Food Biotechnology and Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, PL-60-627 Poznan, PolandDepartment of Food Biotechnology and Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, PL-60-627 Poznan, PolandDepartment of Food Biotechnology and Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, PL-60-627 Poznan, PolandDepartment of Food Biotechnology and Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, PL-60-627 Poznan, PolandProviding safe products and compliance of legal requirements is still a great challenge for food manufacturers regarding microbiological safety, especially in the context of <i>Listeria monocytogenes</i> food contamination. <i>L. monocytogenes</i> is a human pathogen, which, due to the ability of survival and proliferation in preservation conditions such as high salinity, acidity and refrigeration temperatures, is a significant threat to the food industry. Novel methods of elimination of the bacterial pathogen in food products and food processing environments are required. Among emerging technologies, one of the very promising solutions is using bacteriophages as natural control agents. This review focus on the major aspects of phage-based inhibition of <i>L. monocytogenes</i> in aspects of food safety. We describe an overview of foods and technological factors influencing the efficacy of phage use in biocontrol of <i>L. monocytogenes</i>. The most noteworthy are food matrix properties, phage concentration and stability, the time of phage application and product storage temperature. The combined methods, phage immobilization (active packing), pathogen resistance to phages and legislation aspects of antilisterial bacteriophage use in the food industry are also discussed.https://www.mdpi.com/2076-2607/8/11/1764Bacteriophagesbiopreservation<i>Listeria monocytogenes</i>food qualitysafety |
| spellingShingle | Iwona Kawacka Agnieszka Olejnik-Schmidt Marcin Schmidt Anna Sip Effectiveness of Phage-Based Inhibition of <i>Listeria monocytogenes</i> in Food Products and Food Processing Environments Microorganisms Bacteriophages biopreservation <i>Listeria monocytogenes</i> food quality safety |
| title | Effectiveness of Phage-Based Inhibition of <i>Listeria monocytogenes</i> in Food Products and Food Processing Environments |
| title_full | Effectiveness of Phage-Based Inhibition of <i>Listeria monocytogenes</i> in Food Products and Food Processing Environments |
| title_fullStr | Effectiveness of Phage-Based Inhibition of <i>Listeria monocytogenes</i> in Food Products and Food Processing Environments |
| title_full_unstemmed | Effectiveness of Phage-Based Inhibition of <i>Listeria monocytogenes</i> in Food Products and Food Processing Environments |
| title_short | Effectiveness of Phage-Based Inhibition of <i>Listeria monocytogenes</i> in Food Products and Food Processing Environments |
| title_sort | effectiveness of phage based inhibition of i listeria monocytogenes i in food products and food processing environments |
| topic | Bacteriophages biopreservation <i>Listeria monocytogenes</i> food quality safety |
| url | https://www.mdpi.com/2076-2607/8/11/1764 |
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