Bacteriophages in food safety | 40294
Journal of Proteomics & Bioinformatics

Journal of Proteomics & Bioinformatics
Open Access

ISSN: 0974-276X

+44 1223 790975

Bacteriophages in food safety

3rd International Conference on Antibodies, Bio Therapeutics & B2B & Genetic and Protein Engineering

November 08-09, 2017 | Las Vegas, USA

Bahar Onaran

Ankara University, Turkey

Posters & Accepted Abstracts: J Proteomics Bioinform

Abstract :

Bacteriophages, the viruses which kill bacteria, are the most numerous organisms on Earth with a population of 1030-32 and can exist in all kind of environment where their host live. Emergence of antibiotic resistant bacteria leads scientists to consider bacteriophages as an effective, safe and appropriate biocontrol agent and an alternative option for antibiotics and chemicals. Among two types of phages (lytic and lysogenic), lytic phages that can only multiply in bacteria and kill the cell by lysis are generally preferred towards a food safety perspective. We have studies about phages effective for E. coli and L. monosytogenes. As a result of one of our studies, we found out bacteriophage application is effective for the reduction of E. coli O157:H7 and we are currently studying about the effective of listeriopheges in different food matrix. By bacteriophage application in a semi-solid complex food matrix as mayonnaise based RTE Italian salad, 2.7 log cfu/g reduction of E. coli O157:H7 ATCC 43895 was observed. In this manner, M8AEC16 can be considered as an efficient biocontrol agent of E. coli O157:H7 on RTE Italian salads. The highest reductions were observed at incubation temperature that supports bacterial growth (22oC). When considering the cost-effectiveness and efficiency, it was determined that 5.0 log MoI is effective for bacteriophage application. The effect of antibiotic resistance development on lytic activity of bacteriophages should be investigated detailed in further studies.