Bacteriophages reduce Yersinia enterocolitica contamination of food and kitchenware

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Jun , J W , Park , S C , Wicklund , A & Skurnik , M 2018 , ' Bacteriophages reduce Yersinia enterocolitica contamination of food and kitchenware ' , International Journal of Food Microbiology , vol. 271 , pp. 33-47 .

Title: Bacteriophages reduce Yersinia enterocolitica contamination of food and kitchenware
Author: Jun, Jin Woo; Park, Se Chang; Wicklund, Anu; Skurnik, Mikael
Contributor organization: Research Programs Unit
Mikael Skurnik / Principal Investigator
Department of Bacteriology and Immunology
Immunobiology Research Program
Date: 2018-04-20
Language: eng
Number of pages: 15
Belongs to series: International Journal of Food Microbiology
ISSN: 0168-1605
Abstract: Yersinia enterocolitica, the primary cause of yersiniosis, is one of the most important foodborne pathogens globally and is associated with the consumption of raw contaminated pork. In the current study, four virulent bacteriophages (phages), one of Podoviridae (fHe-Yen3-01) and three of Myoviridae (fHe-Yen9-01, fHe-Yen9-02, and fHe-Yen9-03), capable of infecting Y. enterocolitica were isolated and characterized. fHe-Yen9-01 had the broadest host range (61.3% of strains, 65/106). It demonstrated a latent period of 35 min and a burst size of 33 plague-forming units/cell, and was found to have a genome of 167,773 bp with 34.79% GC content. To evaluate the effectiveness of phage fHe-Yen9-01 against Y. enterocolitica 0:9 strain Ruokola/71, we designed an experimental model of the food market environment. Phage treatment after bacterial inoculation of food samples, including raw pork (4 degrees C, 72 h), ready-to-eat pork (26 degrees C, 12 h), and milk (4 degrees C, 72 h), prevented bacterial growth throughout the experiments, with counts decreasing by 1-3 logs from the original levels of 2-4 x 10(3) CFU/g or ml. Similarly, when artificially contaminated kitchen utensils, such as wooden and plastic cutting boards and knives, and artificial hands, were treated with phages for 2 h, bacterial growth was effectively inhibited, with counts decreasing by 1-2 logs from the original levels of ca 10(4) CFU/cm(2) or ml. To the best of our knowledge, this is the first report of the successful application of phages for the control of Y. enterocolitica growth in food and on kitchen utensils.
Subject: Yersinia enterocolitica
Kitchen utensil
416 Food Science
Peer reviewed: Yes
Rights: cc_by_nc_nd
Usage restriction: openAccess
Self-archived version: acceptedVersion

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