Radiation Microbiology Department, National Center for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt.
Environ Sci Pollut Res Int. 2023 Dec;30(59):123907-123924. doi: 10.1007/s11356-023-31071-w. Epub 2023 Nov 23.
Biofilm formation is a rising concern in the food industry. Escherichia coli (E. coli) is one of the most important food-borne pathogens that can survive in food and food-related environments and eventually produce biofilms. This study suggested that both coliphages used were successful in preventing the creation of new biofilms as well as removing existing ones. Confocal laser scanning microscopy verified these findings. According to the findings, neither coliphage survived at 37 °C, but both remained stable at 4 °C and - 20 °C for extended periods of time. The study revealed that both coliphages demonstrated a greater degree of gamma irradiation resistance when compared to E. coli. The study's results indicate that the implementation of a dual method, which incorporates gamma irradiation (1.5 kGy) and coliphage treatment, on various kinds of vegetables that were infected with E. coli, resulted in a significant reduction in bacterial count (surpassing 99.99%) following a 24-h incubation period. Combining gamma irradiation and the coliphage approach was significantly effective at lowering polysaccharide concentrations and proteins in the biofilm matrix. The results revealed that the pairing of gamma irradiation and coliphages acted in conjunction to cause disruptions in the matrix of biofilm, thereby promoting cell removal compared with either of the individual treatments. Ca ions strengthen the weak virion interaction with the relevant bacterial host cell receptors during the adsorption process. In conclusion, use of coliphage in combination with gamma irradiation treatment can be applied to improve fresh produce's microbial safety and enhance its storability in supermarkets.
生物膜的形成是食品工业日益关注的问题。大肠杆菌（E. coli）是最重要的食源性致病菌之一，它可以在食品和食品相关环境中存活，并最终形成生物膜。本研究表明，两种噬菌体都成功地阻止了新生物膜的形成，并去除了现有的生物膜。共焦激光扫描显微镜验证了这些发现。根据这些发现，两种噬菌体在 37°C 下都无法存活，但在 4°C 和-20°C 下都能长时间保持稳定。研究表明，与大肠杆菌相比，两种噬菌体的伽马辐射抗性都更强。研究结果表明，在受大肠杆菌感染的各种蔬菜上实施双重方法，包括伽马辐射（1.5 kGy）和噬菌体处理，在 24 小时孵育期后，细菌数量显著减少（超过 99.99%）。伽马辐射和噬菌体联合使用可显著降低生物膜基质中的多糖浓度和蛋白质。结果表明，伽马辐射和噬菌体的联合作用会破坏生物膜基质，从而促进细胞脱落，其效果优于单独使用任何一种方法。钙离子在吸附过程中增强了弱病毒粒子与相关细菌宿主细胞受体之间的相互作用。总之，噬菌体与伽马辐射处理联合使用可用于提高新鲜农产品的微生物安全性，并提高其在超市中的储存稳定性。
