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The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing

2018Journal article Open access
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dc.contributor.authorKomora, Norton
dc.contributor.authorBruschi, Carolina
dc.contributor.authorFerreira, Vânia
dc.contributor.authorMaciel, Cláudia
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorFernandes, Rui
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorCastro, Sónia Marília
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2018-09-17T16:26:24Z
dc.date.available2018-09-17T16:26:24Z
dc.date.issued2018
dc.description.abstractThe application of lytic phages as biocontrol agents is emerging as a promising strategy towards elimination or reduction of foodborne pathogens in a variety of food products. This technology is particularly advantageous for minimally processed and ready-to-eat (RTE) foods. In this study, the potential use of Listex™ P100 combined with high hydrostatic pressure (HPP), to enhance the control of Listeria monocytogenes in food was evaluated. For that, the effect of three pressures (200, 300 or 400 MPa; 5 min, 10 °C) on phage P100 stability was tested when inoculated in six different matrices: phosphate buffered saline (PBS, pH 7.4); apple juice (pH 3.41); orange/carrot nectar (pH 3.54); UHT whole milk (pH 6.73); and, two traditional Portuguese fermented products, “Serra da Estrela” cheese (pH 5.66) and “Alheira”, a meat sausage (pH 6.07). The results showed that treatment at 400 MPa reduced phage titres to below the detection level in all matrices, whereas at milder pressures the survival of the phage was matrix dependent. “Alheira”, “Serra da Estrela” cheese and UHT whole milk were shown to be baroprotective matrices that support phage P100 application in HHP up to 300 MPa; however, an accentuated phage inactivation was observed in apple and orange/carrot nectar, which may be related to the acidic pH values of these matrices. The initial phage load did not affect the inactivation rate during HHP processing (300 MPa, 5 min, 10 °C) in PBS, cheese, sausage or milk matrices, and the phage titres were stable in these matrices during storage at 4 °C for 28 days for milk and 60 days for “Alheira” and “Serra da Estrela” cheese. In addition, a baroprotective effect on phage stability was observed when PBS was supplemented with reducing sugars, dextrin, casein, and tween 80. In conclusion, at mild HHP treatment, phage P100 remained active in specific matrices and seems to present potential to be added in non-thermal inactivation of L. monocytogenes.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationKomora, N., Bruschi, C., Ferreira, V., Maciel, C., Brandão, T.R.S., Fernandes, Rui, … Teixeira, P. (2018). The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing. Food Microbiology, 76, 416–425pt_PT
dc.identifier.doi10.1016/j.fm.2018.07.002pt_PT
dc.identifier.eid85053082835
dc.identifier.eissn1095-9998
dc.identifier.issn0740-0020
dc.identifier.pmid30166169
dc.identifier.urihttp://hdl.handle.net/10400.14/25702
dc.identifier.wos000442762900048
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAcademic Press
dc.relationNORTE-01-0145-FEDER000030pt_PT
dc.relationContributions to fill knowledge gaps in the interactions between probiotics and Listeria monocytogenes in the host gastrointestinal tract
dc.subjectHigh hydrostatic pressure (HHP)pt_PT
dc.subjectBacteriophage P100pt_PT
dc.subjectListeria monocytogenespt_PT
dc.subjectMatrix protectionpt_PT
dc.titleThe protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleContributions to fill knowledge gaps in the interactions between probiotics and Listeria monocytogenes in the host gastrointestinal tract
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F71723%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F72617%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F104016%2F2014/PT
oaire.citation.endPage425
oaire.citation.startPage416
oaire.citation.titleFood Microbiologypt_PT
oaire.citation.volume76
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStreamSFRH
oaire.fundingStreamSFRH
oaire.fundingStreamPOR_NORTE
person.familyNameKomora
person.familyNameBorges Ferreira
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person.familyNameFernandes
person.familyNameSaraiva
person.familyNameCastro
person.familyNameTeixeira
person.givenNameNorton
person.givenNameVânia
person.givenNameTeresa
person.givenNameRui
person.givenNameJorge
person.givenNameSónia Marilia
person.givenNamePaula
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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