Full-scale industrial phage trial targeting Salmonella on pork carcasses.

Phages have been suggested as promising biocontrol agents in food, but trials demonstrating the efficiency of phage treatment under industrial settings are missing. Here we performed a full-scale industrial trial to evaluate the efficacy of a commercial phage product to reduce the prevalence of naturally occurring Salmonella on pork carcasses. A total of 134 carcasses from potentially Salmonella positive finisher herds were chosen to be tested at the slaughterhouse based on the level of antibodies in the blood.

Developing Innolysins Against Using a Novel Prophage Receptor-Binding Protein.

contaminated poultry remains the major cause of foodborne gastroenteritis worldwide, calling for novel antibacterials. We previously developed the concept of Innolysin composed of an endolysin fused to a phage receptor binding protein (RBP) and provided the proof-of-concept that Innolysins exert bactericidal activity against . Here, we have expanded the Innolysin concept to target .

Post-process treatments are effective strategies to reduce Listeria monocytogenes on the surface of leafy greens: A pilot study.

Growth of L. monocytogenes is among the most important factors affecting the risk of human listeriosis. In ready to eat leafy greens, the use of anti-Listeria treatments represents a good alternative to inhibit growth during storage.

Biopreservatives.

Food producers of today are met with inherently contradictory demands as seen from a microbiological point of view: producing foods that are less stable (due to nutritional and taste requirements) by processes that confer less control of the detrimental microflora (due to trends of convenience, minimal processing, and reducing or removing additives including preservatives). How should food producers manage to develop such products with a sufficiently long shelf-life and at a competitive price? Some of the most promising tools to this end are the so-called biopreservatives, which are various types of products derived from lactic acid bacteria and other suitable microorganisms, namely bacteriocins and other antimicrobials, fermentates, bioprotective cultures, and bacteriophages. This chapter provides an overview of the scientific background and functionality, as well as food applications and further commercial aspects of each of these categories of biopreservatives.