Broad host range phage vB-LmoM-SH3-3 reduces the risk of Listeria contamination in two types of ready-to-eat food
文献类型： 外文期刊
作者： Zhou, Chenlu 1 ; Zhu, Mengya 1 ; Wang, Yongjuan 3 ; Yang, Zhenquan 2 ; Ye, Mao 4 ; Wu, Litin 1 ; Bao, Hongduo 1 ; Pang, M 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base MOST, Nanjing 210014, Jiangsu, Peoples R China
2.Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225009, Jiangsu, Peoples R China
3.Jiangsu Agrianim Husb Vocat Coll, Taizhou 225300, Peoples R China
4.Chinese Acad Sci, Inst Soil Sci, Key Lab Soil Environm & Pollut Remediat, Nanjing 210008, Jiangsu, Peoples R China
5.Yangzhou Univ, Coll Biosci & Biotechnol, Yangzhou 225009, Jiangsu, Peoples R China
关键词： Listeria monocytogenes; Broad host range; Bacteriophage; Biofilm
期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）
ISSN： 0956-7135
年卷期： 2020 年 108 卷
页码：
收录情况： SCI
摘要： Listeria monocytogenes is a food borne pathogen causing listeriosis in humans and animals. L. monocytogenes can tolerate severe environments and food processing conditions by forming biofilms and becoming resistant to disinfectants. Thus, it is important to develop new strategies to control the contamination of L. monocytogenes and keep food safety. In the present study, a new L. monocytogenes phage vB-LmoM-SH3-3 (designated as phage SH3-3) was isolated from a food processing plant. The genome of phage SH3-3 shares homology with multiple non-Listeria phages, but shares low similarity with classical Listeria phages. Phage SH3-3 showed widely lytic activity to Listeria spp. including L. monocytogenes, L. innocua and L. welshimeri. With an efficient minimal inhibitory concentration, phage SH3-3 could also inhibit the formation of the dense and net-like structure of the L. monocytogenes biofilm. Moreover, phage SH3-3 showed high efficacy against L. monocytogenes in salmon meat and orange juice. Therefore, phage SH3-3 could be potentially used as a natural biocontrol preservative to reduce L. monocytogenes contamination in ready-to-eat food and during the processing stages of food production.
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