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Noor Mohammadi T, Shen C, Li Y, Zayda MG, Sato J, Masuda Y, Honjoh KI, Miyamoto T. Characterization of Clostridium perfringens bacteriophages and their application in chicken meat and milk. Int J Food Microbiol 2022; 361:109446. [PMID: 34742146 DOI: 10.1016/j.ijfoodmicro.2021.109446] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 10/11/2021] [Accepted: 10/19/2021] [Indexed: 11/28/2022]
Abstract
Clostridium perfringens is one of the most important foodborne pathogens in developed countries. It causes severe food poisoning outbreaks worldwide, along with mortality and economic losses. Recently, bacteriophages have been investigated as an alternative tool to control pathogenic bacteria in the food industry. In this study, 19 Clostridium perfringens and 6 Clostridium perfringens bacteriophages were isolated from chicken meat. According to host range and stability tests, bacteriophage CPQ1 showed high thermostability and the broadest host range. The electron micrograph image of this bacteriophage suggested that it belongs to the Picovirinae subfamily of the Podoviridae family. Nucleotide sequence analysis of the genomic DNA indicated the absence of any antibiotic resistance, toxin, or virulence genes. In broth, CPQ1 showed strong lytic activity with a low MOI of 1, decreasing the OD600 of Clostridium perfringens cell suspension from 0.2 to 0.02 at 37 °C in 2 h. In pasteurized milk and chicken meat, CPQ1 with an MOI of 10 also caused a significant decrease in viable counts of Clostridium perfringens compared to the bacteriophageless control at both 24 °C and 37 °C. This is the first report on the application of bacteriophage to control Clostridium perfringens in foods.
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Affiliation(s)
- Tahir Noor Mohammadi
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Cunkuan Shen
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Yuncheng Li
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Mahmoud Gamaleldin Zayda
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, University of Sadat City, Sadat City, Monofiya Governorate, Egypt
| | - Jun Sato
- Safety Science Research, R&D, Kao Corporation, 2606 Akabane, Ichikai-Machi, Haga-Gun, Tochigi 321-3497, Japan
| | - Yoshimitsu Masuda
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Ken-Ichi Honjoh
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Takahisa Miyamoto
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
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Němečková I, Rohacká H, Kučerová K, Tůma Š, Roubal P, Pechačová M, Cicvárek J, Plocková M. Inhibition ofClostridium Tyrobutyricumin cheese-slurry. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.3.13] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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