Control of Listeria monocytogenes growth in soft cheeses by bacteriophage P100

Brazilian Journal of Microbiology

Elaine Nóbrega Gibson Silva²  Ana Cláudia Leite Figueiredo¹  Fernanda Araújo Miranda¹  Rogeria Comastri De Castro Almeida¹ 

[1] ,Universidade Federal da Bahia Faculdade de Farmácia Departamento de Análises BromatológicasSalvador BA ,Brazil

关键词: food safety;    Listeria;    biocontrol;    bacteriophage;    cheese;   

DOI  :  10.1590/S1517-83822014000100003

来源: SciELO

【 摘 要 】

The purpose of this study was to determine the effect of bacteriophage P100 on strains of Listeria monocytogenes in artificially inoculated soft cheeses. A mix of L. monocytogenes 1/2a and Scott A was inoculated in Minas Frescal and Coalho cheeses (approximately 10(5) cfu/g) with the bacteriophage added thereafter (8.3 x 10(7) PFU/g). Samples were analyzed immediately, and then stored at 10 ºC for seven days. At time zero, 30 min post-infection, the bacteriophage P100 reduced L. monocytogenes counts by 2.3 log units in Minas Frescal cheese and by 2.1 log units in Coalho cheese, compared to controls without bacteriophage. However, in samples stored under refrigeration for seven days, the bacteriophage P100 was only weakly antilisterial, with the lowest decimal reduction (DR) for the cheeses: 1.0 log unit for Minas Frescal and 0.8 log units for Coalho cheese. The treatment produced a statistically significant decrease in the counts of viable cells (p < 0.05) and in all assays performed, we observed an increase of approximately one log cycle in the number of viable cells of L. monocytogenes in the samples under refrigeration for seven days. Moreover, a smaller effect of phages was observed. These results, along with other published data, indicate that the effectiveness of the phage treatment depends on the initial concentration of L. monocytogenes, and that a high concentration of phages per unit area is required to ensure sustained inactivation of target pathogens on food surfaces.

【 授权许可】

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