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Effectiveness of a phage cocktail as a biocontrol agent against <i>L. monocytogenes</i> biofilms
Sadekuzzaman, Mohammad,Yang, Sungdae,Mizan, Md. Furkanur Rahaman,Kim, Hyung-Suk,Ha, Sang-Do Elsevier 2017 FOOD CONTROL Vol.78 No.-
<P>Listeria monocytogenes can persist and form biofilms in a food environment which are difficult to eradicate because biofilms are inherently resistant to a variety of antimicrobial treatments. Therefore, alternative approaches such as bacteriophages have been suggested as a promising biocontrol agent against biofilms. The aim of this study was to evaluate the efficacy of a cocktail bacteriophage product (ListShield (TM)) against L. monocytogenes biofilms. These biofilms were established on lettuce, stainless steel, rubber, and a MBEC biofilm device and exposed to the ListShield (TM) phage preparation (1 x 10(8) PFU/mL) for 2 h. ListShield (TM) had sufficient potency to significantly reduce the biofilm (P < 0.05) in all cases. Biofilm reduction achieved after ListShield (TM) treatment on the stainless steel coupon was 1.9-2.4 log CFU/cm(2) and on the rubber surface approximately 1.0 log CFU/cm(2). Phage application on lettuce inactivated biofilm bacteria up to 0.7 log CFU/cm(2). These results suggest that bacteriophage preparation ListShield (TM) is an effective tool for the inactivation of L. monocytogenes biofilms in the food industry. (C) 2016 Elsevier Ltd. All rights reserved.</P>
Sadekuzzaman, Mohammad,Mizan, Md Furkanur Rahaman,Kim, Hyung-Suk,Yang, Sungdae,Ha, Sang-Do Elsevier 2018 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.89 No.-
<P>Owing to their preservative and antimicrobial effects, essential oils (EOs) are promising natural ingredients for the food industry. The main objective of this study was to investigate the activity of thyme and tea tree oils against selected foodborne pathogens in biofilm mode. The major compounds of these EOs were analyzed by gas chromatography-mass spectrometry (GC-MS) and their antimicrobial activity was determined by a standard broth dilution assay. Biofilms were formed by Escherichia coli 0157:117, Listeria monocytogenes, and Salmonella spp. on abiotic surfaces and were treated with EOs at the minimum inhibitory concentration (MIC) and 0.1% (v/v) for 2 h. Our results demonstrate that EO treatment reduced biofilm cells up to 3.5 log CFU/cm(2), 2.1 log CFU/cm(2), and 2.5 log CFU/peg on stainless steel (SS), rubber, and minimum biofilm eradication concentration (MBEC (TM)) surfaces, respectively. Structural changes of the biofilm after exposure to EOs was confirmed by field emission scanning electron microscopy and viability of biofilm cells was observed using a confocal laser scanning microscope. Overall, these results suggest that EOs could be used to reduce foodborne pathogens in biofilms.</P>
Yang, Sungdae,Sadekuzzaman, Mohammad,Ha, Sang-Do Elsevier 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.86 No.-
<P><B>Abstract</B></P> <P>The aim of this study was to determine the effect of a commercial bacteriophage (ListShield) against <I>Listeria monocytogenes</I>, alone or in combination with UV-C treatment, using artificially inoculated chicken breast. A mixture of three <I>L. monocytogenes</I> strains ATCC 19113, ATCC 19115, and ATCC 13932 was inoculated in chicken breast muscle (approximately 4.5 log CFU/g), followed by UV-C irradiation (at 600, 1200, 1800, and 2400 mWs/cm<SUP>2</SUP>), and/or phage treatment. Chicken breast samples were analyzed after 5 min and then stored for 72 h at 4 °C. Phage treatment was seen to reduce bacterial counts by up to 0.84 log units when applied alone, or 2.04 log units in combination with UV-C treatment during storage for 72 h. Additionally, the quality evaluation of chicken breast fillets such as thiobarbituric acid reactive substances (TBARS), pH, surface color as well as other sensory analysis were examined. There were no significant difference (<I>p</I> > 0.05) in color, pH (up to 48 h), TBARS and sensory quality (up to 24 h) due to phage and UV-C treatment (600–2400 mWs/cm<SUP>2</SUP>). In conclusion, our results demonstrate that a commercial bacteriophage preparation can be very effective for the control of <I>L. monocytogenes</I> in chicken fillets, either alone or in combination with UV-C treatment.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The effect of ListShield on inhibition of <I>L. monocytogenes</I> in chicken breasts. </LI> <LI> The effect of UV-C light on inhibition of <I>L. monocytogenes</I> in chicken breasts. </LI> <LI> The effect of UV-C light/ListShield on inhibition of <I>L. mono</I> in chicken breasts. </LI> </UL> </P>
Hossain, Md. Iqbal,Sadekuzzaman, Mohammad,Ha, Sang-Do Elsevier 2017 Food Research International Vol.100 No.1
<P>Pathogenic microorganisms are a potential threat to the agriculture and food industries. Food contamination can be happened in the production levels at any point in the chain by pathogenic microorganisms. Conventional methods, such as those involving antibiotics, disinfectants, and physical methods, are commonly used as microbial control strategies. Owing to the limitations of these methods, such as emergence of resistance, low effectiveness, high cost, and detrimental effects on food, health, and the environment, many countries have adopted laws and regulations restricting their use. To overcome these problems, an environmentally friendly, cost-effective alternative approach is urgently needed. Probiotics are live microorganisms that offer health benefits to the host, when consumed in adequate amounts, by providing pathogen protective action and nutritional benefits. From a food microbiological point of view, to use probiotics in animals, there is a reduction of zoonotic pathogens in the gastro-intestinal tract (GIT) among animals which prevent the transmission of these pathogens through food. Therefore, probiotics have been proposed as an alternative antimicrobial means to protect against pathogenic microorganisms for better healthcare and food safety. In this review, we discuss probiotics, their selection criteria, mechanisms of action, and their prospects as alternative biocontrol agents, with special emphasis on the agriculture (livestock and aquaculture sectors), and food industries.</P>
Mizan, Md Furkanur Rahaman,Ashrafudoulla, Md,Sadekuzzaman, Mohammad,Kang, Iksoon,Ha, Sang-Do Elsevier 2018 Food Control Vol.89 No.-
<P><B>Abstract</B></P> <P>The aim of this study was to evaluate the promotive and/or inhibitory effects of NaCl, glucose, their combinations on biofilm formation and quorum sensing (QS) autoinducer-2 (AI-2) production on black tiger shrimp surfaces, using three strains of <I>Vibrio parahaemolyticus</I>. Initially, six different NaCl concentrations (0.5, 1, 2, 3, 4, and 5%) were evaluated for a maximum biofilm formation (∼6.3 log CFU/cm<SUP>2</SUP>) at 30 °C. Inhibitory effects of glucose at six different levels (0.005, 0.01, 0.015, 0.02, 0.025, and 0.05%) were then investigated using the NaCl level previously found for a maximal biofilm formation. <I>V. parahaemolyticus</I> formed the best biofilm at 2% NaCl and the least biofilm at 5% NaCl, regardless of <I>vibrio</I> strain. In combination of 2% NaCl and glucose at different levels, the largest biofilm was observed at 0.015%, with the least biofilm seen at 0.05%, regardless of <I>vibrio</I> strain. Addition of salt and glucose more than the optimal level (2% salt and 0.015% glucose at 2% salt) inducted a stepwise inhibition of <I>vibrio</I> growth and biofilm formation in a continuous matter. In the visual evaluation, similar results were observed for <I>vibrio</I> growth, biofilm formation, live/dead cell detection, and quorum sensing.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Combined effect of NaCl-Glucose were studied on <I>V. parahaemolyticus</I> biofilm and quorum sensing. </LI> <LI> AI-2 detection was performed by HPLC-FLD. </LI> <LI> FESEM and CLSM analysis were investigated for visual observation. </LI> </UL> </P>