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首页> 美国卫生研究院文献>Bacteriophage >Bacteriophage biocontrol of Listeria monocytogenes on soft ripened white mold and red-smear cheeses
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Bacteriophage biocontrol of Listeria monocytogenes on soft ripened white mold and red-smear cheeses

机译：软成熟的白色霉菌和红涂干酪对李斯特菌的噬菌体生物防治

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Soft-ripened cheeses belong to the type of food most often contaminated with Listeria monocytogenes, and they have been implicated in several outbreaks of listeriosis. Bacteriophages represent an attractive way to combat foodborne pathogens without affecting other properties of the food. We used the broad host range, virulent Listeria phage A511 for control of L. monocytogenes during the production and ripening phases of both types of soft-ripened cheeses, white mold (Camembert-type) cheese, as well as washed-rind cheese with a red-smear surface (Limburger-type). The surfaces of young, unripened cheese were inoculated with 101–103 cfu/cm2 L. monocytogenes strains Scott A (serovar 4b) or CNL 103/2005 (serovar 1/2a). Phage was applied at defined time points thereafter, in single or repeated treatments, at 3 × 108 or 1 × 109 pfu/cm2. With Scott A (103 cfu/cm2) and a single dose of A511 (3 × 108 pfu/cm2) on camembert-type cheese, viable counts dropped 2.5 logs at the end of the 21 day ripening period. Repeated phage application did not further inhibit the bacteria, whereas a single higher dose (1 × 109 pfu/cm2) was found to be more effective. On red-smear cheese ripened for 22 days, Listeria counts were down by more than 3 logs. Repeated application of A511 further delayed re-growth of Listeria, but did not affect bacterial counts after 22 days. With lower initial Listeria contamination (101–102 cfu/cm2), viable counts dropped below the limit of detection, corresponding to more than 6 logs reduction compared to the control. Our data clearly demonstrate the potential of bacteriophage for biocontrol of L. monocytogenes in soft cheese.
机译：软质奶酪属于最常被单核细胞增生性李斯特菌污染的食物类型，它们与李斯特菌病的多次爆发有关。噬菌体是抵抗食源性病原体而不影响食品其他特性的一种有吸引力的方法。我们在两种类型的软奶酪，白霉（卡门培尔特型）奶酪以及水洗的奶酪（包括软奶酪）的生产和成熟阶段，都使用了广泛的宿主范围，强力的李斯特菌噬菌体A511来控制单核细胞增生李斯特菌。红色涂抹表面（林堡型）。未成熟的奶酪表面接种了10 1 –10 3 cfu / cm 2 单核细胞增生李斯特氏菌菌株A（血清型4b）。或CNL 10 3 / 2005（血清素1 / 2a）。此后，在规定的时间点以3×10 8 或1×10 9 pfu / cm 2 的单一或重复处理方式应用噬菌体。使用Scott A（10 3 cfu / cm 2 ）和单剂量的A511（3×10 8 pfu / cm 2 ）上的卡门培尔奶酪，在21天成熟期结束时，可食用数量下降了2.5倍。重复使用噬菌体并不能进一步抑制细菌，而单剂量较高的剂量（1×10 9 pfu / cm 2 ）更为有效。在成熟22天的涂红奶酪上，李斯特菌计数下降了3倍以上。重复施用A511进一步延迟了李斯特菌的重新生长，但在22天后并未影响细菌计数。最初的李斯特菌污染较低（10 1 –10 2 cfu / cm 2 ），可行计数下降到检测限以下，对应于更多与对照相比减少了6个原木。我们的数据清楚地证明了噬菌体对软干酪中单核细胞增生李斯特菌的生物控制的潜力。

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