Listeria monocytogenes: A Target for Bacteriophage Biocontrol. Issue 6 (16th September 2015)

• Record Type: Journal Article
• Authors: Strydom, Amy; Witthuhn, Corli R.
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 14:Issue 6(2015:Nov.)
• Page Start: 694
• Page End: 704
• Publication Date: 2015-09-16
• Subjects: Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12153
• Languages: English
• ISSNs: 1541-4337

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p> <italic>Listeria monocytogenes</italic> is a growing concern in the food industry as it is the causative agent of human listeriosis. There are many research articles concerning the growth, survival, and diversity of <italic>L. monocytogenes</italic> strains isolated from food‐related sources, elucidating the difficulty in controlling these bacteria in a food‐processing facility. Bacteriophage biocontrol of <italic>L. monocytogenes</italic> strains was introduced in 2006, through the first commercial bacteriophage product targeting <italic>L. monocytogenes</italic> ListShield<sup>TM</sup>. This review focuses on the use of bacteriophage biocontrol to target <italic>L. monocytogenes</italic> in the food industry, specifically direct application of the bacteriophages to food products. In addition, we discuss characteristics of these bacteria that will have a significant influence on the effective treatment of bacteriophages such as genetic diversity between strains prevalent in one facility. There are many positive results of phage treatments targeting <italic>L. monocytogenes</italic> in food; however, success of <italic>in vitro</italic> studies might not be reproducible in practice. Future studies should focus on creating experimental design that will imitate the conditions found in the food industry, such as a stressed state of the targeted bacteria. <italic>In situ</italic> evaluation of bacteriophage treatment of <italic>L. monocytogenes</italic> will also be necessary because the presence of these bacteria in a processing facility can vary greatly regarding genetic diversity. The potential use of phages in the food‐processing facility as a biosanitizer for <italic>L. monocytogenes</italic>, as well as the use of lysins to target these bacteria should also be explored. Despite the exciting research avenues that have to be explored, current research shows that biocontrol of <italic>L. monocytogenes</italic> is feasible and has potential to positively impact the food industry.</p> </abstract>