Initially described a century ago by William Twort and Felix d’Herelle, bacteriophages are bacterial viruses found ubiquitously in nature, located wherever their host cells are present. Translated literally, bacteriophage (phage) means ‘bacteria eater’. Phages interact and infect specific bacteria while not affecting other bacteria or cell lines of other organisms. Due to the specificity of these phage–host interactions, the relationship between phages and their host cells has been the topic of much research. The advances in phage biology research have led to the exploitation of these phage–host interactions and the application of phages in the agricultural and food industry. Phages may provide an alternative to the use of antibiotics, as it is well known that the emergence of antibiotic-resistant bacterial infections has become an epidemic in clinical settings. In agriculture, pre-harvest and/or post-harvest application of phages to crops may prevent the colonisation of bacteria that are detrimental to plant or human health. In addition, the abundance of data generated from genome sequencing has allowed the development of phage-derived bacterial detection systems of foodborne pathogens. This review aims to outline the specific interactions between phages and their host and how these interactions may be exploited and applied in the food industry.

/pdf/understanding-and-exploiting-phage-host-interactions-2ckzrarh5d.pdf

Understanding and Exploiting Phage–Host Interactions

The purpose of this study was to evaluate microbiological contamination of fresh vegetables in Korea. Twenty types of vegetables were tested for total aerobic bacteria, coliforms, Escherichia coli, yeast and mold, and pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Salmonella, E. coli O157:H7, Cronobacter sakazakii, Shigella, and Campylobacter. Levels of total aerobic bacteria and coliform on 20 vegetables were between 3.74 and 8.04 log CFU/g, and 0.16 and 5.02 log CFU/g, respectively. The highest contamination levels of total aerobic bacteria were observed on water dropwort, sprouts, mungbean sprout, and ballflower root. There was no significant difference (p>0.05) in microbial contamination levels of total aerobic count, coliform, E. coli, yeast and mold between organic and nonorganic vegetables. When isolation methods using selective agars were applied, L. monocytogenes, B. cereus, Salmonella and Campylobacter were isolated from some fresh vegetable samples. Results of API kit tests showed that L. monocytogenes was identified on Chinese cabbage, cucumber, soybean sprouts, and iceberg lettuce while Salmonella was identified on Korean leek. Furthermore, Campylobacter jejuni was also identified in more than 50 of the 100 samples. However, when positive samples from API kit were tested for real-time PCR or 16S rRNA sequencing method, only B. cereus from perilla leaf, carrot, water dropwort, and sprouts showed positive results. These results indicate that selective agar and API kit detection methods might result in false positive results for some pathogens. Therefore, studies need to improve isolation or confirmation methods for such pathogens.

http://koreascience.or.kr:80/article/JAKO201118860404194.pdf

한국에 유통중인 신선편이 채소류의 미생물 품질 및 병원성 세균의 오염도 조사

This study was performed to assess the microbiological quality and potential health risk of fresh-cut produce and organic vegetables sampled from supermarkets and department stores in Korea A total of 96 samples comprised three types of fresh-cut produce (sprouts, mixed-vegetables, fruit) and three types of organic vegetables (lettuce, perilla leaf, green pepper) The samples were analyzed for total viable cell counts, coliforms, Enterobacteriaceae, Escherichia coli, Salmonella spp, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Staphylococcus aureus The microbiological counts of fruit were very low Sprouts were highly contaminated by total viable cell counts (83±057 log CFU/g), Enterobacteriaceae (71±076 log CFU/g), and coliforms (49±040 log MPN/g), and showed a high incidence level of B cereus (29±048 log CFU/g) Of the fresh-cut produce analyzed, six (136%) mixed-vegetable salads were E coli positive S aureus was detected in only one sprout sample and one mixed-vegetable salad, and its contamination levels were under 2 log CFU/g, which is appropriate for Korean standards (<3 log CFU/g) of fresh-cut produce Of the organic vegetables, lettuces were highly contaminated by total viable cell counts (64±074 log CFU/g), Enterobacteriaceae (57±098 log CFU/g), and coliforms (37±172 log MPN/g) Two (136%) organic lettuce and one (71%) perillar leaf sample were E coli positive, and S aureus was detected in one lettuce and two perilla leaf samples Salmonella spp, Vibrio parahaemolyticus, and Listeria monocytogenes were not detected in any of the fresh-cut produce or organic vegetables analyzed

http://koreascience.or.kr:80/article/JAKO201116450099933.pdf

신선편의 샐러드와 유기농 채소류의 미생물학적 품질 및 식중독 미생물 오염도

This study was carried out to examine microbiological contamination of ready-to-eat foods (kimbab, sushi, salad, sandwich,sashimi) and to prove hazard of ready-to-eat foods by microbiological analysis. Col- lection of 440 samples of ready-to-eat foods were obtained from department stores, discount stores, super-markets in Seoul, Gyeonggi, Chungcheong, Gyeongsang, Honam areas. Sushi showed the highest detection rate of microorgan- ism with value of 20.4%, and then detection rates of kimbab, sashimi and salad were 13.0%, 12.5% and 6.9%, respec- tively. S. aureus was the most detected microorganism with value of 6.6%, and then Coliform and L. monocytogenes were detected 2.7% and 2.3%.

Analysis of Microbiological Contamination in Ready-to-eat Foods

This study was conducted to assess the microbiological quality of raw and cooked foods served in the elementary school food service. Raw and cooked food samples were collected from 11 selected elementary schools in both June to July and September to October of 2005. Petrifilm plates were used to determine (in duplicate) total aerobic colony counts (PAC), Enterobacteriaceae (PE), coliform counts (PCC), and E. coli counts (PEC). Heavy contamination of Enterobacteriaceae (from 0.08 to 7.40 log CFU/g) and total coliform (0.50 to 6.52 log CFU/g) were observed in raw materials and cooked foods. Escherichia coli (E. coli) were detected in the sample of currant tomato (3.70 log CFU/g), sesame leaf (3.59 log CFU/g), dropwort (0.20 log CFU/g), crown daisy (3.15 log CFU/g), parsley (3.00 log CFU/g), peeled green onion (1.74 log CFU/g), frozen pork (0.65 log CFU/g), frozen beef (0.20 or 1.50 log CFU/g), chicken (1.78 log CFU/g), and young radish leaf seasoned with soybean paste (1.24 log CFU/g). Multiplex PCR system was used to determine the food-borne pathogens: Salmonella spp., Bacillus cereus (B. cereus), E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes (L. monocytogenes), Vibrio parahaemolyticus, Campylobacter jejuni (C. jejuni), Shigella spp., B. cereus was detected in 19 samples of raw materials and 8 samples of cooked foods. With regard to quantitative analysis, B. cereus counts exceeded 5.46, 3.48 and 1.79 log CFU/g in sesame leaf, peeled green onion and seasoned mungbean jelly, respectively. E. coli O157:H7 was detected on 2 samples of frozen beefs, and its biochemical characteristics of one beef sample was confirmed with API 20E kit (93.7%). L. monocytogenes was detected in fried rice paper dumpling, but the presumptive colonies were not detected onto the conventional plate. C. jejuni was detected in peeled & washed onion.

http://www.koreascience.or.kr:80/article/JAKO200814256114172.pdf

Assessment of Microbiological Quality for Raw Materials and Cooked Foods in Elementary School Food Establishment

120 samples of ready-to-eat salad product were purchased at department stores, marts and family restaurants in metro area. Coliform bacteria and food borne pathogenic bacteria were isolated from these samples. In 73 samples among the 120 salad product samples, coliform bacteria and food borne pathogenic bacteria were detected by 60.8% of isolated rate. Salad were classified into organic and non-organic salad. According to a salad type, salad were classified into vegetable salad and mixed vegetable salad with fried chicken and extra food.

Examination of Microbiological Contamination of Ready-to-eat Vegetable Salad

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Examination of Microbiological Contamination of Ready-to-eat Vegetable Salad