Yersinia Phages and Food Safety

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http://hdl.handle.net/10138/307981

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Leon-Velarde, C.V.; Jun, J.W.; Skurnik, M. Yersinia Phages and Food Safety. Viruses 2019, 11, 1105.

Title: Yersinia Phages and Food Safety
Author: Leon-Velarde, Carlos v; Jun, Jin Woo; Skurnik, Mikael
Publisher: Multidisciplinary Digital Publishing Institute
Date: 2019-11-28
URI: http://hdl.handle.net/10138/307981
Abstract: One of the human- and animal-pathogenic species in genus <i>Yersinia </i>is <i>Yersinia enterocolitica, </i>a food-borne zoonotic pathogen that causes enteric infections, mesenteric lymphadenitis, and sometimes sequelae such as reactive arthritis and erythema nodosum. <i>Y. enterocolitica </i>is able to proliferate at 4 C, making it dangerous if contaminated food products are stored under refrigeration. The most common source of <i>Y. enterocolitica </i>is raw pork meat. Microbiological detection of the bacteria from food products is hampered by its slow growth rate as other bacteria overgrow it. Bacteriophages can be exploited in several ways to increase food safety with regards to contamination by <i>Y. enterocolitica. </i>For example, <i>Yersinia </i>phages could be useful in keeping the contamination of food products under control, or, alternatively, the specificity of the phages could be exploited in developing rapid and sensitive diagnostic tools for the identification of the bacteria in food products. In this review, we will discuss the present state of the research on these topics.


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