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APPLICATION OF BACTERIOPHAGES FOR BIOCONTROL OF FOOD PATHOGENS

Year 2019, Volume: 44 Issue: 6, 1106 - 1120, 06.10.2019
https://doi.org/10.15237/gida.GD19133

Abstract

As the pathogens causing
foodborne diseases become increasingly resistant to antibiotics, the number of
foodborne cases increased and the traditional methods used in the food industry
became insufficient, new alternatives were started to be searched. As a result
of these searches; bacteriophages, which are very common in nature and capable
of infecting and lysing their own hosts, constitute alternative solutions
called “phage therapy”. Bacteriophages are intracellular obligatory parasites
of bacteria and can not perform metabolic activities when separated from the
host. In addition, they do not harm the natural flora as it only acts on the
target host. Therefore, they become important as antimicrobial agents. In this
review, it is aimed to give information about bacteriophages which are widely
used as antimicrobial agents against food pathogens such as
Salmonella,
Listeria monocytogenes, E. coli
O157: H7.

References

  • Abuladze, T. et al. 2008. “Bacteriophages Reduce Experimental Contamination of Hard Surfaces, Tomato, Spinach, Broccoli, and Ground Beef by Escherichia Coli O157:H7.” Applied and Environmental Microbiology 74(20): 6230–38.
  • Acar Soykut, Esra. 2007. “Streptococcus Thermophilus ve Lactobacillus Bulgaricus Virülent Fajlarının Replikasyon Parametreleri, Kapsid Protein Profilleri ve Restriksiyon Endonükleaz Analizleri Esas Alınarak Tanımlanmaları Ve Sınıflandırılmaları.” Ankara Üniversitesi.
  • Adams, Mark H. 1959. Bacteriophages. London: Interscience Publishers.
  • Akhtar, Mastura, Stelios Viazis, and Francisco Diez-Gonzalez. 2014. “Isolation, Identification and Characterization of Lytic, Wide Host Range Bacteriophages from Waste Effluents Against Salmonella Enterica Serovars.” Food Control 38: 67–74. http://dx.doi.org/10.1016/j.foodcont.2013.09.064.
  • Amarillas, Luis et al. 2018. “The Antibacterial Effect of Chitosan-Based Edible Coating Incorporated with A Lytic Bacteriophage Against Escherichia Coli O157:H7 on The Surface of Tomatoes.” Journal of Food Safety 38: 1–10.
  • Augustine, Jeena et al. 2012. “Isolation and Partial Characterization of ΦSP-1, a Salmonella Specific Lytic Phage from Intestinal Content of Broiler Chicken.” Journal of Basic Microbiology 52: 1–11.
  • Bai, Jaewoo, Byeonghwa Jeon, and Sangryeol Ryu. 2019. “Effective Inhibition of Salmonella Typhimurium in Fresh Produce by a Phage Cocktail Targeting Multiple Host Receptors.” Food Microbiology 77(April 2018): 52–60. https://doi.org/10.1016/j.fm.2018.08.011.
  • Carlton, R. M. et al. 2005. “Bacteriophage P100 for Control of Listeria Monocytogenes in Foods: Genome Sequence, Bioinformatic Analyses, Oral Toxicity Study, and Application.” Regulatory Toxicology and Pharmacology 43: 301–12.
  • CDC. “No Title.” https://www.cdc.gov/salmonella/.
  • Cufaoglu, Gizem, and Naim Deniz Ayaz. 2019. “Listeria Monocytogenes Risk
  • Associated with Chicken at Slaughter and Biocontrol with Three New Bacteriophages.” Journal of Food Safety: 1–10. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85059664433&doi=10.1111%2Fjfs.12621&partnerID=40&md5=eaec42a305b0968b46c9ec50da939ca4.
  • Duc, Hoang Minh, Hoang Minh Son, Ken ichi Honjoh, and Takahisa Miyamoto. 2018. “Isolation and Application of Bacteriophages to Reduce Salmonella Contamination in Raw Chicken Meat.” LWT - Food Science and Technology 91: 353–60. https://doi.org/10.1016/j.lwt.2018.01.072.
  • El-Dougdoug, N.K. et al. 2019. “Control of Salmonella Newport on Cherry Tomato Using A Cocktail of Lytic Bacteriophages.” International Journal of Food Microbiology 293: 60–71. https://linkinghub.elsevier.com/retrieve/pii/S016816051830638X.
  • Fernández, Lucía, Diana Gutiérrez, Ana Rodríguez, and Pilar García. 2018. “Application of Bacteriophages in the Agro-Food Sector: A Long Way Toward Approval.” Frontiers in Cellular and Infection Microbiology 8: 1–5. https://www.frontiersin.org/article/10.3389/fcimb.2018.00296/full.
  • G., O’Flynn, R. P. Ross, G. F. Fitzgerald, and A. Coffey. 2004. “Evaluation of a Cocktail of Three Bacteriophages for Biocontrol of Escherichia Coli O157:H7.” Applied And Environmental Microbiology 70(6): 3417–24.
  • Galarce, Nicolas E., Jonathan L. Bravo, James P. Robeson, and Consuelo F. Borie. 2014. “Bacteriophage Cocktail Reduces Salmonella Enterica Serovar Enteritidis Counts in Raw and Smoked Salmon Tissues.” Revista Argentina de Microbiologia 46(4): 333–37. http://dx.doi.org/10.1016/S0325-7541(14)70092-6.
  • Gökçe, Ö. 2010. “Lactobacillus Delbrueckii Bakteriyofajı LL-H ’ Nin Konakçı Spektrumu.” Pamukkale Üniversitesi. http://kutuphane.pamukkale.edu.tr/katalog/0060786.pdf.
  • Grant, Ar’Quette, Fawzy Hashem, and Salina Parveen. 2016. “Salmonella and Campylobacter: Antimicrobial Resistance and Bacteriophage Control in Poultry.” Food Microbiology 53: 104–9. http://dx.doi.org/10.1016/j.fm.2015.09.008.
  • Guenther, Susanne et al. 2012. “Biocontrol of Salmonella Typhimurium in RTE Foods with The Virulent Bacteriophage FO1-E2.” International Journal of Food Microbiology 154: 66–72. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.12.023.
  • Guenther, Susanne, Dominique Huwyler, Simon Richard, and Martin J. Loessner. 2009. “Virulent Bacteriophage for Efficient Biocontrol of Listeria Monocytogenes in Ready-to-Eat Foods.” Applied and Environmental Microbiology 75(1): 93–100.
  • Gümüştaş, Ayşen. 2015. “Laktı̇k Ası̇t Bakterı̇lerı̇ ve Bakterı̇yofajlarinin Çeşı̇tlı̇ Kaynaklardan İzolasyonu ve Karakterı̇zasyonu.” Ankara Üniversitesi.H. Toro, Precio SB, S. McKee, FJ Hoerr, J. Krehling, M. PerdueY L. Bauermeister. 2005. “Use of Bacteriophages in Combination with Competitive Exclusion to Reduce Salmonella from Infected Chickens.” Avian Diseases 49(1): 118–24. http://www.bioone.org/doi/abs/10.1637/7286-100404R.
  • Hagens, Steven, and Martin Loessner. 2010. “Bacteriophage for Biocontrol of Foodborne Pathogens: Calculations and Considerations.” Current Pharmaceutical Biotechnology 11(1): 58–68. http://www.eurekaselect.com/openurl/content.php?genre=article&issn=1389-2010&volume=11&issue=1&spage=58.
  • Heringa, Spencer D. 2008. “The Application of Bacteriophage for the Elimination of Pathogenic Bacteria in Compost.” Clemson University.
  • Hong, Y., Y. Pan, and P. D. Ebner. 2014. “Development of Bacteriophage Treatments to Reduce Escherichia Coli O157:H7 Contamination of Beef Products and Produce.” Journal of Animal Science 92: 1366–77.
  • Huang, Chenxi et al. 2018. “Isolation, Characterization, and Application of Bacteriophage LPSE1 Against Salmonella Enterica in Ready to Eat (RTE) Foods.” Frontiers in Microbiology 9: 1–11.
  • Jończyk, E., M. Kłak, R. Miedzybrodzki, and A. Górski. 2011. “The Influence of External Factors on Bacteriophages-Review.” Folia Microbiologica 56: 191–200.Kılıç, Ayşegül Ulu. “Bakteriyofaj Tedavisi Bakteriyofaj ( Faj ).”
  • Kropinski, Andrew M. 2018. “Bacteriophage Research – What We Have Learnt and What Still Needs to Be Addressed.” Research in Microbiology 169(9): 481–87. https://doi.org/10.1016/j.resmic.2018.05.002.
  • LeLièvre, Virginie et al. 2019. “Phages for Biocontrol in Foods: What Opportunities for Salmonella Sp. Control Along the Dairy Food Chain?” Food Microbiology 78: 89–98. https://doi.org/10.1016/j.fm.2018.10.009.
  • Leverentz, Britta et al. 2003. “Biocontrol of Listeria Monocytogenes on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin.” Applıed And Envıronmental Mıcrobıology 69(8): 4519–26.
  • Leverentz, Britta, William S Conway, Wojciech Janisiewicz, and Mary J Camp. 2004. “Optimizing Concentration and Timing of a Phage Spray Application to Reduce Listeria Monocytogenes on Honeydew Melon Tissue.” Journal of Food Protection 67(8): 1682–86. http://www.safetyalerts.com/.
  • Leverentz, Brıtta et al. 2001. “Examination of Bacteriophage as a Biocontrol Method for Salmonella on Fresh-Cut Fruit: A Model Study.” Journal of Food Protection 64(8): 1116–21.
  • Liu, H. et al. 2015. “Control of Escherichia Coli O157 on Beef at 37, 22 and 4°C by T5-, T1-, T4-and O1-like Bacteriophages.” Food Microbiology 51: 69–73.
  • Liu, Xuanli, Mack Nelson, Ajit K. Mahapatra, and Erika Styles. 2015. “Perceptions of Information Gaps in Farm-to-Table Studies.” Food Control 50: 663–69. http://dx.doi.org/10.1016/j.foodcont.2014.09.033.
  • Mahony, Jennifer, Olivia McAuliffe, R. Paul Ross, and Douwe van Sinderen. 2011. “Bacteriophages as Biocontrol Agents of Food Pathogens.” Current Opinion in Biotechnology 22: 157–63.
  • Milho, Catarina et al. 2018. “Control of Salmonella Enteritidis on Food Contact Surfaces with Bacteriophage PVP-SE2.” Biofouling 34(7): 753–68. https://doi.org/10.1080/08927014.2018.1501475.
  • Modi, RAJESH, Y. Hirvi, A. Hill, and M. W. Griffiths. 2001. “Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar
  • Cheese Made from Raw and Pasteurized Milk.” Journal of Food Protection 64(7): 927–33. http://jfoodprotection.org/doi/abs/10.4315/0362-028X-64.7.927.
  • Nobrega, Franklin L., Ana Rita Costa, Leon D. Kluskens, and Joana Azeredo. 2015. “Revisiting Phage Therapy: New Applications for Old Resources.” Trends in Microbiology 23(4): 185–91. http://dx.doi.org/10.1016/j.tim.2015.01.006.
  • Oliveira, M. et al. 2014. “Effectiveness of a Bacteriophage in Reducing Listeria Monocytogenes on Fresh-Cut Fruits and Fruit Juices.” Food Microbiology 38: 137–42. http://dx.doi.org/10.1016/j.fm.2013.08.018.
  • Pao, S., S.P. Rolph, E.W. Westbrook, and H. Shen. 2004. “Use of Bacteriophages to Control Salmonella in Experimentally Contaminated Sprout Seeds.” Journal of Food Science 69(5): M127–30.
  • Pires, D. P. et al. 2017. “Phage Therapy as an Alternative or Complementary Strategy to Prevent and Control Biofilm-Related Infections.” Current Opinion in Microbiology 39: 48–56. http://dx.doi.org/10.1016/j.mib.2017.09.004.
  • Ramirez, Karina, Carmina Cazarez-Montoya, Hector Samuel Lopez-Moreno, and Nohelia Castro-del Campo. 2018. “Bacteriophage Cocktail for Biocontrol of Escherichia Coli O157:H7: Stability and Potential Allergenicity Study.” PLoS ONE 13(5): 1–19.
  • Rangel, Josefa M et al. 2005. “Epidemiology of Escherichia Coli O157:H7 Outbreaks, United States, 1982–2002.” Emerging Infectious Diseases 11(4): 603–9.
  • Rogers, Kara. 2019. “Bacteriophage.” Encylopedia Britannia: 1–3. https://www.britannica.com/science/bacteriophage.
  • Salmond, George P.C., and Peter C. Fineran. 2015. “A Century of the Phage: Past, Present and Future.” Nature Reviews Microbiology 13(12): 777–86.
  • Seçkin, A. Kemal, and Emrah Baladura. 2010. “Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları.” Gıda 35(6): 461–67.
  • Sklar, I. B., and R. D. Joerger. 2001. “Attempts to Utilize Bacteriophage to Combat Salmonella Enterica Serovar Enteritidis Infection in Chickens.” Journal of FoodSafety 21(1): 15–29.
  • Son, Hoang Minh et al. 2018. “Application of Bacteriophages in Simultaneously Controlling Escherichia Coli O157:H7 and Extended-Spectrum Beta-Lactamase Producing Escherichia Coli.” Applied Microbiology and Biotechnology 102: 10259–71.
  • SONI, KAMLESH A., and RAMAKRISHNA NANNAPANENI. 2010. “Bacteriophage Significantly Reduces Listeria Monocytogenes on Raw Salmon Fillet Tissue.” Journal of Food Protection 73(1): 32–38.
  • Sulakvelidze, Alexander. 2013. “Using Lytic Bacteriophages to Eliminate or Significantly Reduce Contamination of Food by Foodborne Bacterial Pathogens.” Journal of the Science of Food and Agriculture 93: 3137–46.
  • Wong, Chuan Loo et al. 2014. “Evaluation of A Lytic Bacteriophage, Φ St1, for Biocontrol of Salmonella Enterica Serovar Typhimurium in Chickens.” International Journal of Food Microbiology 172: 92–101. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.11.034.
  • Yüksel, H Tuğba, Göksel Erbaş, Uğur Parın, and Şükrü Kırkan. 2016. “Antibiyotik Dirençli Bakterilerin Tedavi ve Biyokontrolünde Bakteriyofaj Kullanımı Use of Bacteriophage in Treatment and Biocontrol of Antibiotic Resistant Bacteria.” Animal Health Prod and Hyg 5(2): 477–80.
  • Zinno, Paola et al. 2014a. “Bacteriophage P22 to Challenge Salmonella in Foods.” International Journal of Food Microbiology 191: 69–74. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.037.
  • ———. 2014b. “Bacteriophage P22 to Challenge Salmonella in Foods.” International Journal of Food Microbiology 191: 69–74. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.037.

GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI

Year 2019, Volume: 44 Issue: 6, 1106 - 1120, 06.10.2019
https://doi.org/10.15237/gida.GD19133

Abstract

Gıda kaynaklı hastalıklara neden olan patojenlerin
antibiyotiklere gittikçe direnç kazanması, gıda kaynaklı vakaların sayısının
artması ve gıda endüstrisindeki kullanılan klasik yöntemlerin yetersiz hale
gelmesiyle birlikte yeni alternatif arayışlara başlanmıştır. Bu arayışların
sonucunda doğada oldukça yaygın olarak bulunan ve kendilerine özgü konakçıları
enfekte edip lize edebilen bakteriyofajlar “faj terapisi” adı altında
alternatif çözümleri oluşturmaktadır. Bakteriyofajlar, bakterilerin hücre içi
zorunlu parazitleri olup konakçıdan ayrıldıklarında metabolik faaliyetlerini
gerçekleştiremezler. Ayrıca sadece hedef konakçısı üzerinde etkili oldukları
için doğal floraya zarar vermezler. Bu nedenle antimikrobiyel ajan olarak önem
kazanırlar. Bu derlemede,
Salmonella, Listeria monocytogenes, E. coli
O157:H7 gibi gıda patojenlerine karşı antimikrobiyel ajan olarak yaygın bir
şekilde kullanılmaya başlanan bakteriyofajlar hakkında bilgi verilmesi
hedeflenmektedir.

References

  • Abuladze, T. et al. 2008. “Bacteriophages Reduce Experimental Contamination of Hard Surfaces, Tomato, Spinach, Broccoli, and Ground Beef by Escherichia Coli O157:H7.” Applied and Environmental Microbiology 74(20): 6230–38.
  • Acar Soykut, Esra. 2007. “Streptococcus Thermophilus ve Lactobacillus Bulgaricus Virülent Fajlarının Replikasyon Parametreleri, Kapsid Protein Profilleri ve Restriksiyon Endonükleaz Analizleri Esas Alınarak Tanımlanmaları Ve Sınıflandırılmaları.” Ankara Üniversitesi.
  • Adams, Mark H. 1959. Bacteriophages. London: Interscience Publishers.
  • Akhtar, Mastura, Stelios Viazis, and Francisco Diez-Gonzalez. 2014. “Isolation, Identification and Characterization of Lytic, Wide Host Range Bacteriophages from Waste Effluents Against Salmonella Enterica Serovars.” Food Control 38: 67–74. http://dx.doi.org/10.1016/j.foodcont.2013.09.064.
  • Amarillas, Luis et al. 2018. “The Antibacterial Effect of Chitosan-Based Edible Coating Incorporated with A Lytic Bacteriophage Against Escherichia Coli O157:H7 on The Surface of Tomatoes.” Journal of Food Safety 38: 1–10.
  • Augustine, Jeena et al. 2012. “Isolation and Partial Characterization of ΦSP-1, a Salmonella Specific Lytic Phage from Intestinal Content of Broiler Chicken.” Journal of Basic Microbiology 52: 1–11.
  • Bai, Jaewoo, Byeonghwa Jeon, and Sangryeol Ryu. 2019. “Effective Inhibition of Salmonella Typhimurium in Fresh Produce by a Phage Cocktail Targeting Multiple Host Receptors.” Food Microbiology 77(April 2018): 52–60. https://doi.org/10.1016/j.fm.2018.08.011.
  • Carlton, R. M. et al. 2005. “Bacteriophage P100 for Control of Listeria Monocytogenes in Foods: Genome Sequence, Bioinformatic Analyses, Oral Toxicity Study, and Application.” Regulatory Toxicology and Pharmacology 43: 301–12.
  • CDC. “No Title.” https://www.cdc.gov/salmonella/.
  • Cufaoglu, Gizem, and Naim Deniz Ayaz. 2019. “Listeria Monocytogenes Risk
  • Associated with Chicken at Slaughter and Biocontrol with Three New Bacteriophages.” Journal of Food Safety: 1–10. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85059664433&doi=10.1111%2Fjfs.12621&partnerID=40&md5=eaec42a305b0968b46c9ec50da939ca4.
  • Duc, Hoang Minh, Hoang Minh Son, Ken ichi Honjoh, and Takahisa Miyamoto. 2018. “Isolation and Application of Bacteriophages to Reduce Salmonella Contamination in Raw Chicken Meat.” LWT - Food Science and Technology 91: 353–60. https://doi.org/10.1016/j.lwt.2018.01.072.
  • El-Dougdoug, N.K. et al. 2019. “Control of Salmonella Newport on Cherry Tomato Using A Cocktail of Lytic Bacteriophages.” International Journal of Food Microbiology 293: 60–71. https://linkinghub.elsevier.com/retrieve/pii/S016816051830638X.
  • Fernández, Lucía, Diana Gutiérrez, Ana Rodríguez, and Pilar García. 2018. “Application of Bacteriophages in the Agro-Food Sector: A Long Way Toward Approval.” Frontiers in Cellular and Infection Microbiology 8: 1–5. https://www.frontiersin.org/article/10.3389/fcimb.2018.00296/full.
  • G., O’Flynn, R. P. Ross, G. F. Fitzgerald, and A. Coffey. 2004. “Evaluation of a Cocktail of Three Bacteriophages for Biocontrol of Escherichia Coli O157:H7.” Applied And Environmental Microbiology 70(6): 3417–24.
  • Galarce, Nicolas E., Jonathan L. Bravo, James P. Robeson, and Consuelo F. Borie. 2014. “Bacteriophage Cocktail Reduces Salmonella Enterica Serovar Enteritidis Counts in Raw and Smoked Salmon Tissues.” Revista Argentina de Microbiologia 46(4): 333–37. http://dx.doi.org/10.1016/S0325-7541(14)70092-6.
  • Gökçe, Ö. 2010. “Lactobacillus Delbrueckii Bakteriyofajı LL-H ’ Nin Konakçı Spektrumu.” Pamukkale Üniversitesi. http://kutuphane.pamukkale.edu.tr/katalog/0060786.pdf.
  • Grant, Ar’Quette, Fawzy Hashem, and Salina Parveen. 2016. “Salmonella and Campylobacter: Antimicrobial Resistance and Bacteriophage Control in Poultry.” Food Microbiology 53: 104–9. http://dx.doi.org/10.1016/j.fm.2015.09.008.
  • Guenther, Susanne et al. 2012. “Biocontrol of Salmonella Typhimurium in RTE Foods with The Virulent Bacteriophage FO1-E2.” International Journal of Food Microbiology 154: 66–72. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.12.023.
  • Guenther, Susanne, Dominique Huwyler, Simon Richard, and Martin J. Loessner. 2009. “Virulent Bacteriophage for Efficient Biocontrol of Listeria Monocytogenes in Ready-to-Eat Foods.” Applied and Environmental Microbiology 75(1): 93–100.
  • Gümüştaş, Ayşen. 2015. “Laktı̇k Ası̇t Bakterı̇lerı̇ ve Bakterı̇yofajlarinin Çeşı̇tlı̇ Kaynaklardan İzolasyonu ve Karakterı̇zasyonu.” Ankara Üniversitesi.H. Toro, Precio SB, S. McKee, FJ Hoerr, J. Krehling, M. PerdueY L. Bauermeister. 2005. “Use of Bacteriophages in Combination with Competitive Exclusion to Reduce Salmonella from Infected Chickens.” Avian Diseases 49(1): 118–24. http://www.bioone.org/doi/abs/10.1637/7286-100404R.
  • Hagens, Steven, and Martin Loessner. 2010. “Bacteriophage for Biocontrol of Foodborne Pathogens: Calculations and Considerations.” Current Pharmaceutical Biotechnology 11(1): 58–68. http://www.eurekaselect.com/openurl/content.php?genre=article&issn=1389-2010&volume=11&issue=1&spage=58.
  • Heringa, Spencer D. 2008. “The Application of Bacteriophage for the Elimination of Pathogenic Bacteria in Compost.” Clemson University.
  • Hong, Y., Y. Pan, and P. D. Ebner. 2014. “Development of Bacteriophage Treatments to Reduce Escherichia Coli O157:H7 Contamination of Beef Products and Produce.” Journal of Animal Science 92: 1366–77.
  • Huang, Chenxi et al. 2018. “Isolation, Characterization, and Application of Bacteriophage LPSE1 Against Salmonella Enterica in Ready to Eat (RTE) Foods.” Frontiers in Microbiology 9: 1–11.
  • Jończyk, E., M. Kłak, R. Miedzybrodzki, and A. Górski. 2011. “The Influence of External Factors on Bacteriophages-Review.” Folia Microbiologica 56: 191–200.Kılıç, Ayşegül Ulu. “Bakteriyofaj Tedavisi Bakteriyofaj ( Faj ).”
  • Kropinski, Andrew M. 2018. “Bacteriophage Research – What We Have Learnt and What Still Needs to Be Addressed.” Research in Microbiology 169(9): 481–87. https://doi.org/10.1016/j.resmic.2018.05.002.
  • LeLièvre, Virginie et al. 2019. “Phages for Biocontrol in Foods: What Opportunities for Salmonella Sp. Control Along the Dairy Food Chain?” Food Microbiology 78: 89–98. https://doi.org/10.1016/j.fm.2018.10.009.
  • Leverentz, Britta et al. 2003. “Biocontrol of Listeria Monocytogenes on Fresh-Cut Produce by Treatment with Lytic Bacteriophages and a Bacteriocin.” Applıed And Envıronmental Mıcrobıology 69(8): 4519–26.
  • Leverentz, Britta, William S Conway, Wojciech Janisiewicz, and Mary J Camp. 2004. “Optimizing Concentration and Timing of a Phage Spray Application to Reduce Listeria Monocytogenes on Honeydew Melon Tissue.” Journal of Food Protection 67(8): 1682–86. http://www.safetyalerts.com/.
  • Leverentz, Brıtta et al. 2001. “Examination of Bacteriophage as a Biocontrol Method for Salmonella on Fresh-Cut Fruit: A Model Study.” Journal of Food Protection 64(8): 1116–21.
  • Liu, H. et al. 2015. “Control of Escherichia Coli O157 on Beef at 37, 22 and 4°C by T5-, T1-, T4-and O1-like Bacteriophages.” Food Microbiology 51: 69–73.
  • Liu, Xuanli, Mack Nelson, Ajit K. Mahapatra, and Erika Styles. 2015. “Perceptions of Information Gaps in Farm-to-Table Studies.” Food Control 50: 663–69. http://dx.doi.org/10.1016/j.foodcont.2014.09.033.
  • Mahony, Jennifer, Olivia McAuliffe, R. Paul Ross, and Douwe van Sinderen. 2011. “Bacteriophages as Biocontrol Agents of Food Pathogens.” Current Opinion in Biotechnology 22: 157–63.
  • Milho, Catarina et al. 2018. “Control of Salmonella Enteritidis on Food Contact Surfaces with Bacteriophage PVP-SE2.” Biofouling 34(7): 753–68. https://doi.org/10.1080/08927014.2018.1501475.
  • Modi, RAJESH, Y. Hirvi, A. Hill, and M. W. Griffiths. 2001. “Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar
  • Cheese Made from Raw and Pasteurized Milk.” Journal of Food Protection 64(7): 927–33. http://jfoodprotection.org/doi/abs/10.4315/0362-028X-64.7.927.
  • Nobrega, Franklin L., Ana Rita Costa, Leon D. Kluskens, and Joana Azeredo. 2015. “Revisiting Phage Therapy: New Applications for Old Resources.” Trends in Microbiology 23(4): 185–91. http://dx.doi.org/10.1016/j.tim.2015.01.006.
  • Oliveira, M. et al. 2014. “Effectiveness of a Bacteriophage in Reducing Listeria Monocytogenes on Fresh-Cut Fruits and Fruit Juices.” Food Microbiology 38: 137–42. http://dx.doi.org/10.1016/j.fm.2013.08.018.
  • Pao, S., S.P. Rolph, E.W. Westbrook, and H. Shen. 2004. “Use of Bacteriophages to Control Salmonella in Experimentally Contaminated Sprout Seeds.” Journal of Food Science 69(5): M127–30.
  • Pires, D. P. et al. 2017. “Phage Therapy as an Alternative or Complementary Strategy to Prevent and Control Biofilm-Related Infections.” Current Opinion in Microbiology 39: 48–56. http://dx.doi.org/10.1016/j.mib.2017.09.004.
  • Ramirez, Karina, Carmina Cazarez-Montoya, Hector Samuel Lopez-Moreno, and Nohelia Castro-del Campo. 2018. “Bacteriophage Cocktail for Biocontrol of Escherichia Coli O157:H7: Stability and Potential Allergenicity Study.” PLoS ONE 13(5): 1–19.
  • Rangel, Josefa M et al. 2005. “Epidemiology of Escherichia Coli O157:H7 Outbreaks, United States, 1982–2002.” Emerging Infectious Diseases 11(4): 603–9.
  • Rogers, Kara. 2019. “Bacteriophage.” Encylopedia Britannia: 1–3. https://www.britannica.com/science/bacteriophage.
  • Salmond, George P.C., and Peter C. Fineran. 2015. “A Century of the Phage: Past, Present and Future.” Nature Reviews Microbiology 13(12): 777–86.
  • Seçkin, A. Kemal, and Emrah Baladura. 2010. “Gıdaların Muhafazasında Bakteriyosin ve Bakteriyofaj Uygulamaları.” Gıda 35(6): 461–67.
  • Sklar, I. B., and R. D. Joerger. 2001. “Attempts to Utilize Bacteriophage to Combat Salmonella Enterica Serovar Enteritidis Infection in Chickens.” Journal of FoodSafety 21(1): 15–29.
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There are 54 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Merve Akpınar 0000-0002-5611-8222

A. Kadir Halkman

Publication Date October 6, 2019
Published in Issue Year 2019 Volume: 44 Issue: 6

Cite

APA Akpınar, M., & Halkman, A. K. (2019). GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI. Gıda, 44(6), 1106-1120. https://doi.org/10.15237/gida.GD19133
AMA Akpınar M, Halkman AK. GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI. The Journal of Food. October 2019;44(6):1106-1120. doi:10.15237/gida.GD19133
Chicago Akpınar, Merve, and A. Kadir Halkman. “GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI”. Gıda 44, no. 6 (October 2019): 1106-20. https://doi.org/10.15237/gida.GD19133.
EndNote Akpınar M, Halkman AK (October 1, 2019) GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI. Gıda 44 6 1106–1120.
IEEE M. Akpınar and A. K. Halkman, “GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI”, The Journal of Food, vol. 44, no. 6, pp. 1106–1120, 2019, doi: 10.15237/gida.GD19133.
ISNAD Akpınar, Merve - Halkman, A. Kadir. “GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI”. Gıda 44/6 (October 2019), 1106-1120. https://doi.org/10.15237/gida.GD19133.
JAMA Akpınar M, Halkman AK. GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI. The Journal of Food. 2019;44:1106–1120.
MLA Akpınar, Merve and A. Kadir Halkman. “GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI”. Gıda, vol. 44, no. 6, 2019, pp. 1106-20, doi:10.15237/gida.GD19133.
Vancouver Akpınar M, Halkman AK. GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI. The Journal of Food. 2019;44(6):1106-20.

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