APC Microbiome Ireland, University College Cork, Cork T12 YT20, Ireland.
School of Microbiology, University College Cork, Cork T12 YN60, Ireland.
Viruses. 2019 Oct 23;11(11):977. doi: 10.3390/v11110977.
Changing consumer attitudes show an increased interest in non-chemical antimicrobials in food preservation and safety. This greater interest of consumers in more 'natural' or 'clean-label' food interventions is complicated by concurrent demands for minimally processed, ready-to-eat (RTE) foods with long shelf lives. Two viable interventions are bacteriophage (phage) and bacteriocins, a number of which have already been approved for use in food safety. Listeriosis is a serious foodborne infection which affects at-risk members of the population. Listeriosis incidence has increased between 2008 and 2015 and has a case fatality rate of up to 20% with antibiotic intervention. Here, we tested an intervention to attempt to control a pathogenic strain in a food model using two of these alternative antimicrobials. Phage P100 on its own had a significant effect on ScottA numbers in coleslaw over a 10-day period at 4 °C ( ≤ 0.001). A combination of P100 and Nisaplin (a commercial formulation of the lantibiotic bacteriocin, nisin) had a significant effect on the pathogen ( ≤ 0.001). P100 and Nisaplin in combination were more effective than Nisaplin alone, but not P100 alone.
消费者态度的变化表明，人们对食品保鲜和安全方面的非化学性抗菌剂越来越感兴趣。消费者对更“天然”或“清洁标签”食品干预措施的兴趣增加，这与对加工最少、即食（RTE）食品和长保质期的需求相矛盾。两种可行的干预措施是噬菌体（phage）和细菌素，其中一些已经被批准用于食品安全。李斯特菌病是一种严重的食源性感染，会影响高危人群。2008 年至 2015 年间，李斯特菌病的发病率有所上升，抗生素干预的病死率高达 20%。在这里，我们测试了一种干预措施，试图使用其中两种替代抗菌剂来控制食品模型中的致病菌株。噬菌体 P100 单独使用时，在 4°C（≤0.001）下，对 10 天内凉拌卷心菜中的 ScottA 数量有显著影响。P100 和 Nisaplin（一种商业形式的兰尼丁细菌素，尼生素）的组合对病原体有显著影响（≤0.001）。P100 和 Nisaplin 的组合比单独使用 Nisaplin 更有效，但单独使用 P100 则不然。
