Research Article
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Year 2021, Volume: 27 Issue: 4, 493 - 499, 04.12.2021
https://doi.org/10.15832/ankutbd.759742

Abstract

Project Number

Project number: 2017-TDR-FEBE-0036

References

  • Referans1 Alcicek Z & Atar H H (2010). The effects of salting on chemical quality of vacuum packed liquid smoked and traditional smoked rainbow trout (Oncorhyncus mykiss) fillets during chilled storage. Journal of Animal and Veterinary Advances 9(22): 2778-2783
  • Referans2 Alçiçek Z (2010). The comparative investigate of using hot smoking and liquid smoking techniques of fillets of rainbow trout (Oncorhynchus mykiss) during vacuum pack and chilled storage with different salting techniques. PhD Thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Fisheries and Aquaculture, Ankara, Turkey.
  • Referans3 Amajoud N, Leclercq A, Soriano J M, Bracq-Dieye H, El Maadoudi M, Senhaji N S, Kounnoun A, Moura A, Lecuit M & Abrini J (2018). Prevalence of Listeria spp. and characterization of Listeria monocytogenes isolated from food products in Tetouan, Morocco. Food Control 84: 436-441
  • Referans4 Anonymous (2000). Gıda Mikrobiyolojisi ve Uygulamaları. Genişletilmiş 2. Baskı, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Yayını, Sim Matbaası, Ankara, Türkiye, 522 s.
  • Referans5 Brachkova M I, Duarte A & Pinto J F (2012). Alginate films containing viable Lactobacillus plantarum: preparation and in vitro evaluation. Journal of The American Association of Pharmaceutical Scientists 13(2):357-363
  • Referans6 Carlton R M, Noordman W H, Biswas B, De Meester E D & Loessner M J (2005). Bacteriophage P100 for control of Listeria monocytogenes in foods: genome sequence, bioinformatic analyses, oral toxicity study, and application. Regulatory Toxicology and Pharmacology 43(3):301-312
  • Referans7 Chibeu A, Agius L, Gao A, Sabour P M, Kropinski A M & Balamurugan S (2013). Efficacy of bacteriophage LISTEX™ P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef. International Journal of Food Microbiology 167(2): 208-214
  • Referans8 Fallah A A, Saei-Dehkordi S S & Mahzounieh M (2013). Occurrence and antibiotic resistance profiles of Listeria monocytogenes isolated from seafood products and market and processing environments in Iran. Food Control 34:630-636
  • Referans9 Galarce N E, Bravo J L, Robeson J P & Borie C F (2014). Bacteriophage cocktail reduces Salmonella enterica serovar Enteritidis counts in raw and smoked salmon tissues. Revista Argentina De Microbiologia 46(4):333-337
  • Referans10 Gálvez A, López R L, Pulido R P & Burgos M J G (2014). Natural antimicrobials for food biopreservation. In Food Biopreservation (pp. 3-14). New York: Springer.
  • Referans11 Garcia P, Martinez B, Obeso J M & Rodriguez A (2008). Bacteriophages and their application in food safety. Letters in Applied Microbiology 47(6):479-485
  • Referans12 Gouvêa D M, Mendonça R C S, Lopez M E S & Batalha L S (2016). Absorbent food pads containing bacteriophages for potential antimicrobial use in refrigerated food products. LWT- Food Science and Technology 67:159-166
  • Referans13 Gouvêa D M, Mendonça R C S, Soto M L & Cruz R S (2015). Acetate cellulose film with bacteriophages for potential antimicrobial use in food packaging. LWT-Food Science and Technology 63(1):85-91
  • Referans14 Guenther S, Huwyler D, Richard S & Loessner M J (2009). Virulent bacteriophage for efficient biocontrol of Listeria monocytogenes in ready-to-eat foods. Applied and Environmental Microbiology 75(1):93-100
  • Referans15 Gutiérrez D, Rodríguez-Rubio L, Fernández L, Martínez B, Rodríguez A & García P (2017). Applicability of commercial phage-based products against Listeria monocytogenes for improvement of food safety in Spanish dry-cured ham and food contact surfaces. Food Control 73:1474-1482
  • Referans16 Hagens S & Offerhaus M L (2008). Bacteriophages: new weapons for food safety. Food Technology 62(4):46-54
  • Referans17 Han Y, Yu M & Wang L (2018). Physical and antimicrobial properties of sodium alginate/carboxymethyl cellulose films incorporated with cinnamon essential oil. Food Packaging and Shelf Life 15: 35-42
  • Referans18 Hwang C A, Sheen S & Juneja V K (2009). Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes. Journal of Food Science 74(9): M522-M529
  • Referans19 ISO (2017). EN ISO 11290-1:2017-05. Microbiology of Food Chain- Horizontal Method for the Detection and Enumeration of Listeria monocytogenes and Listeria spp. – Detection Method, Part I. Geneva: International Organization for Standardization.
  • Referans20 Jamali H, Chai L C & Thong K L (2013). Detection and isolation of Listeria spp. and Listeria monocytogenes in ready-to-eat foods with various selective culture media. Food Control 32(1): 19-24
  • Referans21 Lone A, Anany H, Hakeem M, Aguis L, Avdjian A C, Bouget M, Atashi A, Brovko L, Rochefort D & Griffiths M W (2016). Development of prototypes of bioactive packaging materials based on immobilized bacteriophages for control of growth of bacterial pathogens in foods. International Journal of Food Microbiology 217:49-58
  • Referans22 Moye Z, Woolston J & Sulakvelidze A (2018). Bacteriophage applications for food production and processing. Viruses 10(4): 205
  • Referans23 Oliveira M, Vinas I, Colas P, Anguera M, Usall J & Abadias M (2014). Effectiveness of a bacteriophage in reducing Listeria monocytogenes on fresh-cut fruits and fruit juices. Food Microbiology 38:137-142
  • Referans24 Perera M N, Abuladze T, Li M, Woolston J & Sulakvelidze A (2015). Bacteriophage cocktail significantly reduces or eliminates Listeria monocytogenes contamination on lettuce, apples, cheese, smoked salmon and frozen foods. Food Microbiology 52: 42-48
  • Referans25 Rørvik L M (2000). Listeria monocytogenes in the smoked salmon industry. International Journal of Food Microbiology 62(3):183-190
  • Referans26 Rossi L P, Almeida RC, Lopes L S, Figueiredo A C, Ramos M P & Almeida P F (2011). Occurrence of Listeria spp. in Brazilian fresh sausage and control of Listeria monocytogenes using bacteriophage P100. Food Control 22(6):954-958
  • Referans27 Soni K A & Nannapaneni R (2010). Bacteriophage significantly reduces Listeria monocytogenes on raw salmon fillet tissue. Journal of Food Protection 73(1):32-38
  • Referans28 Soni K A, Nannapaneni R & Hagens S (2009). Reduction of Listeria monocytogenes on the surface of fresh channel catfish fillets by bacteriophage Listex P100. Foodborne Pathogens and Disease 7(4):427-434
  • Referans29 Soni K A, Shen Q & Nannapaneni R (2014). Reduction of Listeria monocytogenes in cold‐smoked salmon by bacteriophage P100, nisin and lauric arginate, singly or in combinations. International Journal of Food Science and Technology 49(8):1918-1924
  • Referans30 Yamazaki K, Tateyama T, Kawai Y & Inoue N (2000). Occurrence of Listeria monocytogenes in retail fish and processed seafood products in Japan. Fisheries Science 66: 1191-1193

Prevalence of Listeria spp. in Seafood Samples and Control of Listeria monocytogenes with Using LISTEX™ P100 Bacteriophage Applications in Smoked Rainbow Trout

Year 2021, Volume: 27 Issue: 4, 493 - 499, 04.12.2021
https://doi.org/10.15832/ankutbd.759742

Abstract

This study was carried out to determine the presence of Listeria spp. in seafood and determine the effect of LISTEX™ P100 bacteriophage applications (incorporated into the sodium alginate based film and applied directly to the surface) on the smoked trout. In this study, Listeria spp. was isolated in 40 of the 100 products analyzed. Among the Listeria isolates, 8% correspond to L. monocytogenes, 15% to L. innocua, 6% to L. seeligeri, 10% to L. welshimeri, and 15 to L. grayi. L. ivanovii was not detected in any of the products analyzed. LISTEX™ P100 bacteriophage as antimicrobial compounds was incorporated into the sodium alginate based film for the first time. Bacteriophage in sodium alginate based film and direct bacteriophage applications in smoked trout were found to be effective in L. monocytogenes inactivation during storage. In addition, the preservation of phage stability of the two groups during storage indicates that in the smoked products can use in the control of L. monocytogenes.

Supporting Institution

İzmir Katip Çelebi University Scientific Research Project Coordination

Project Number

Project number: 2017-TDR-FEBE-0036

Thanks

We thank MICREOS Food safety, Inc. for providing us with phage LISTEX™ P100.

References

  • Referans1 Alcicek Z & Atar H H (2010). The effects of salting on chemical quality of vacuum packed liquid smoked and traditional smoked rainbow trout (Oncorhyncus mykiss) fillets during chilled storage. Journal of Animal and Veterinary Advances 9(22): 2778-2783
  • Referans2 Alçiçek Z (2010). The comparative investigate of using hot smoking and liquid smoking techniques of fillets of rainbow trout (Oncorhynchus mykiss) during vacuum pack and chilled storage with different salting techniques. PhD Thesis, Ankara University, Graduate School of Natural and Applied Sciences, Department of Fisheries and Aquaculture, Ankara, Turkey.
  • Referans3 Amajoud N, Leclercq A, Soriano J M, Bracq-Dieye H, El Maadoudi M, Senhaji N S, Kounnoun A, Moura A, Lecuit M & Abrini J (2018). Prevalence of Listeria spp. and characterization of Listeria monocytogenes isolated from food products in Tetouan, Morocco. Food Control 84: 436-441
  • Referans4 Anonymous (2000). Gıda Mikrobiyolojisi ve Uygulamaları. Genişletilmiş 2. Baskı, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Yayını, Sim Matbaası, Ankara, Türkiye, 522 s.
  • Referans5 Brachkova M I, Duarte A & Pinto J F (2012). Alginate films containing viable Lactobacillus plantarum: preparation and in vitro evaluation. Journal of The American Association of Pharmaceutical Scientists 13(2):357-363
  • Referans6 Carlton R M, Noordman W H, Biswas B, De Meester E D & Loessner M J (2005). Bacteriophage P100 for control of Listeria monocytogenes in foods: genome sequence, bioinformatic analyses, oral toxicity study, and application. Regulatory Toxicology and Pharmacology 43(3):301-312
  • Referans7 Chibeu A, Agius L, Gao A, Sabour P M, Kropinski A M & Balamurugan S (2013). Efficacy of bacteriophage LISTEX™ P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef. International Journal of Food Microbiology 167(2): 208-214
  • Referans8 Fallah A A, Saei-Dehkordi S S & Mahzounieh M (2013). Occurrence and antibiotic resistance profiles of Listeria monocytogenes isolated from seafood products and market and processing environments in Iran. Food Control 34:630-636
  • Referans9 Galarce N E, Bravo J L, Robeson J P & Borie C F (2014). Bacteriophage cocktail reduces Salmonella enterica serovar Enteritidis counts in raw and smoked salmon tissues. Revista Argentina De Microbiologia 46(4):333-337
  • Referans10 Gálvez A, López R L, Pulido R P & Burgos M J G (2014). Natural antimicrobials for food biopreservation. In Food Biopreservation (pp. 3-14). New York: Springer.
  • Referans11 Garcia P, Martinez B, Obeso J M & Rodriguez A (2008). Bacteriophages and their application in food safety. Letters in Applied Microbiology 47(6):479-485
  • Referans12 Gouvêa D M, Mendonça R C S, Lopez M E S & Batalha L S (2016). Absorbent food pads containing bacteriophages for potential antimicrobial use in refrigerated food products. LWT- Food Science and Technology 67:159-166
  • Referans13 Gouvêa D M, Mendonça R C S, Soto M L & Cruz R S (2015). Acetate cellulose film with bacteriophages for potential antimicrobial use in food packaging. LWT-Food Science and Technology 63(1):85-91
  • Referans14 Guenther S, Huwyler D, Richard S & Loessner M J (2009). Virulent bacteriophage for efficient biocontrol of Listeria monocytogenes in ready-to-eat foods. Applied and Environmental Microbiology 75(1):93-100
  • Referans15 Gutiérrez D, Rodríguez-Rubio L, Fernández L, Martínez B, Rodríguez A & García P (2017). Applicability of commercial phage-based products against Listeria monocytogenes for improvement of food safety in Spanish dry-cured ham and food contact surfaces. Food Control 73:1474-1482
  • Referans16 Hagens S & Offerhaus M L (2008). Bacteriophages: new weapons for food safety. Food Technology 62(4):46-54
  • Referans17 Han Y, Yu M & Wang L (2018). Physical and antimicrobial properties of sodium alginate/carboxymethyl cellulose films incorporated with cinnamon essential oil. Food Packaging and Shelf Life 15: 35-42
  • Referans18 Hwang C A, Sheen S & Juneja V K (2009). Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes. Journal of Food Science 74(9): M522-M529
  • Referans19 ISO (2017). EN ISO 11290-1:2017-05. Microbiology of Food Chain- Horizontal Method for the Detection and Enumeration of Listeria monocytogenes and Listeria spp. – Detection Method, Part I. Geneva: International Organization for Standardization.
  • Referans20 Jamali H, Chai L C & Thong K L (2013). Detection and isolation of Listeria spp. and Listeria monocytogenes in ready-to-eat foods with various selective culture media. Food Control 32(1): 19-24
  • Referans21 Lone A, Anany H, Hakeem M, Aguis L, Avdjian A C, Bouget M, Atashi A, Brovko L, Rochefort D & Griffiths M W (2016). Development of prototypes of bioactive packaging materials based on immobilized bacteriophages for control of growth of bacterial pathogens in foods. International Journal of Food Microbiology 217:49-58
  • Referans22 Moye Z, Woolston J & Sulakvelidze A (2018). Bacteriophage applications for food production and processing. Viruses 10(4): 205
  • Referans23 Oliveira M, Vinas I, Colas P, Anguera M, Usall J & Abadias M (2014). Effectiveness of a bacteriophage in reducing Listeria monocytogenes on fresh-cut fruits and fruit juices. Food Microbiology 38:137-142
  • Referans24 Perera M N, Abuladze T, Li M, Woolston J & Sulakvelidze A (2015). Bacteriophage cocktail significantly reduces or eliminates Listeria monocytogenes contamination on lettuce, apples, cheese, smoked salmon and frozen foods. Food Microbiology 52: 42-48
  • Referans25 Rørvik L M (2000). Listeria monocytogenes in the smoked salmon industry. International Journal of Food Microbiology 62(3):183-190
  • Referans26 Rossi L P, Almeida RC, Lopes L S, Figueiredo A C, Ramos M P & Almeida P F (2011). Occurrence of Listeria spp. in Brazilian fresh sausage and control of Listeria monocytogenes using bacteriophage P100. Food Control 22(6):954-958
  • Referans27 Soni K A & Nannapaneni R (2010). Bacteriophage significantly reduces Listeria monocytogenes on raw salmon fillet tissue. Journal of Food Protection 73(1):32-38
  • Referans28 Soni K A, Nannapaneni R & Hagens S (2009). Reduction of Listeria monocytogenes on the surface of fresh channel catfish fillets by bacteriophage Listex P100. Foodborne Pathogens and Disease 7(4):427-434
  • Referans29 Soni K A, Shen Q & Nannapaneni R (2014). Reduction of Listeria monocytogenes in cold‐smoked salmon by bacteriophage P100, nisin and lauric arginate, singly or in combinations. International Journal of Food Science and Technology 49(8):1918-1924
  • Referans30 Yamazaki K, Tateyama T, Kawai Y & Inoue N (2000). Occurrence of Listeria monocytogenes in retail fish and processed seafood products in Japan. Fisheries Science 66: 1191-1193
There are 30 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Hatice Gündüz 0000-0002-9899-8635

Fatma Öztürk 0000-0003-4763-3801

Project Number Project number: 2017-TDR-FEBE-0036
Publication Date December 4, 2021
Submission Date June 29, 2020
Acceptance Date July 28, 2020
Published in Issue Year 2021 Volume: 27 Issue: 4

Cite

APA Gündüz, H., & Öztürk, F. (2021). Prevalence of Listeria spp. in Seafood Samples and Control of Listeria monocytogenes with Using LISTEX™ P100 Bacteriophage Applications in Smoked Rainbow Trout. Journal of Agricultural Sciences, 27(4), 493-499. https://doi.org/10.15832/ankutbd.759742

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