文献类型： 外文期刊

作者： Yue Zhang ; Geng Zou ; Md. Sharifull Islam ; Kun Liu ; Suqiang Xue ; Zhiyong Song ; Yingwang Ye ; Yang Zhou ; Yuanguo Shi ; Shaozhong Wei ; Rui Zhou ; Huanchun Chen ; Jinquan Li

关键词： Polyvalent phage Thermal processing Escherichia coli Salmonella enterica Biological control Foods

期刊名称： Food Research International

ISSN： 0963-9969

年卷期： 2023 年

页码：

收录情况： SCIE（2023版） ; ; EI（2023版）

摘要： Thermal processing is the most frequently used method to destruct bacteria in food processing. However, insufficient thermal processing may lead to the outbreak of foodborne illness. This study combined thermal processing with thermostable phage to prevent food contamination. The thermostable phages were screened which can retain activity at 70 ◦C for 1 h. Among them, the polyvalent phage LPEK22 was obtained to lyse Escherichia coli and Salmonella enterica, especially several multi-drug resistant bacteria. In milk (liquid food matrix), LPEK22 significantly reduced the E. coli by 5.00 ± 0.18 log10 CFU/mL and S. enterica by 4.20 ± 0.23 log10 CFU/mL after thermal processing at 63 ◦C for 30 min. For beef sausage (solid food matrix), LPEK22 significantly reduced the E. coli by 2.34 ± 0.17 log10 CFU/cm2 and S. enterica by 1.54 ± 0.13 log10 CFU/cm2 after thermal processing at 66 ◦C for 90 s. Genome analysis revealed that LPEK22 was a novel phage with a unique tail spike protein belonging to the family of Ackermannviridae. LPEK22 did not contain lysogenic, drug-resistant, and virulent genes that may compromise the safety of food application. These results determined that LPEK22, a novel polyvalent Ackermannviridae phage, could combine with thermal processing to prevent drug-resistant E. coli and S. enterica both in vitro and in foods.

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