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    Biocontrol of Escherichia coli O157:H7 in ready-to-eat salad using a lytic bacteriophage
    (Polish Soc Veterinary Sciences Editorial Office, 2017) Cufaoglu, Gizem; Onaran, Bahar; Ayaz, Naim Deniz; Goncuoglu, Muammer; Ormanci, Fatma Seda
    E. coli O157:H7 is a life threatening foodborne pathogen associated with thousands of infections. Controlling such bacterial pathogens in raw and ready-to-eat foods has gained urgency with each passing day. The use of specific virulent bacteriophages as a biocontrol agent on minimally processed foods is an effective, natural and non-destructive treatment. This study was aimed at determining the efficiency of a lytic bacteriophage against E. coli O157:H7 in ready-to-eat salads. For this purpose, E. coli O157:H7 NCTC 12900 (EC00) and nalidixic acid resistant E. coli O157:H7 ATCC 43895 (NA-EC95) were used as the model bacterium in decontamination trials of mayonnaise based ready-to-eat salads which are consumed without any heating process and include beans, carrots, potatoes, pickled cucumbers and salami. A previously described phage M8AEC16 which was classified in Myoviridae family was used as the biocontrol agent. The highest reductions were observed at 22 degrees C storage conditions. Reductions reaching up to 2.7 log cfu/g of viable E. coli O157:H7 counts were observed in the beginning of the storage period. The findings of the study showed that phage M8AEC16 can be used as a biocontrol agent in the decontamination of E. coli O157:H7 in such mayonnaise based ready-to-eat salads.
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    Prevalence and Characterization of Listeria monocytogenes Isolated from Beef and Sheep Carcasses in Turkey with Characterization of Locally Isolated Listeriophages as a Control Measure
    (Int Assoc Food Protection, 2018) Ayaz, Naim Deniz; Onaran, Bahar; Cufaoglu, Gizem; Goncuoglu, Muammer; Ormanci, Fatma Seda; Erol, Irfan
    Swab samples from cattle and sheep carcasses (120 of each) were tested for Listeria monocytogenes, and 120 slaughterhouse wastewater samples were tested for listeriophages over 12 months (10 samples per month) to note the seasonal distribution. L. monocytogenes and bacteriophage isolates were characterized, and the biocontrol of L. monocytogenes was investigated in meatballs with a phage cocktail. L. monocytogenes was found in 3.4 and 2.5% of cattle and sheep carcasses, respectively. All the isolates were found to harbor hlyA, actA, inlA, inlB, inlC, inlJ, plcA, plcB, fbpA, and fri genes with varied mRNA expression levels by real-time reverse transcriptase PCR analysis. Five isolates did not harbor the vip gene. According to enterobacterial repetitive intergenic consensus PCR, L. monocytogenes isolates were classified into four different groups based on their DNA patterns. The L. monocytogenes isolates were characterized for antibiotic susceptibility; one strain was found to be resistant to five different antibiotic classes. Of 11 lytic listeriophages, two were selected for the cocktail based on their DNA restriction profiles, efficiency of plating, transmission electron microscopy, and in vitro and in vivo analyses. In the biocontrol study, we used a food model that consisted of a novel bacteriophage cocktail in raw meatballs. The highest reduction of L. monocytogenes was recorded as 2.2 log CFU/g at a multiplicity of cellular infection of 4.7 at the end of 1 h. In conclusion, the new bacteriophage cocktail in this study can be considered an efficient biocontrol agent of L. monocytogenes in meatballs.