Biocontrol of Shiga Toxigenic Escherichia coli O157:H7 in Turkish Raw Meatball by Bacteriophage

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dc.contributor.authorGencay, Yilmaz Emre
dc.contributor.authorAyaz, Naim Deniz
dc.contributor.authorCopuroglu, Gizem
dc.contributor.authorErol, Irfan
dc.date.accessioned2020-06-25T18:16:52Z
dc.date.available2020-06-25T18:16:52Z
dc.date.issued2016
dc.departmentKırıkkale Üniversitesi
dc.descriptionGencay, Yilmaz Emre/0000-0002-2154-9663
dc.description.abstractWith an Escherichia coli O157:H7 virulent bacteriophage, M8AEC16, biocontrol efficiency of phages on a highly risky, ready-to-eat, traditional delicacy food called raw meatball under different storage conditions was investigated. Phage, belonging to the Myoviridae family, was isolated from the wastewater of a local slaughterhouse and showed a broad lytic activity toward many E.coli O157:H7 strains with high efficiency of plating and O157 specificity. Our experimental study provided favorable results, with 0.69-2.09 log colony-forming unit (cfu)/g E.coli O157:H7 reductions in the first 5h of the replica trials. Major reductions of viable E.coli O157:H7 counts were observed in the beginning of the storage period, reaching up to 1.85 log cfu/g. Although a significant reduction in E.coli O157:H7 was observed with increased phage concentration, storage conditions had minor effect on efficiency of phage biocontrol. This is the first study in Turkey that investigates applicability of phage biocontrol for a traditional food model. Practical ApplicationsPhage addition in preparation stage of a very complex food model, ready-to-eat Turkish raw meatball, is a promising application in decontamination of Escherichia coli O157:H7. Although investigation of its genomic characteristics along with its stability to different food matrices must be completed for further use of the model phage M8AEC16, findings of this work were encouraging, as phages are valuable in biocontrol of important foodborne in this ready-to-eat Turkish delicacy.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110R013]; Scientific Research Projects Unit of Kirikkale University (KU-BAP)Kirikkale University [2013/75]en_US
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK, Project No. 110R013) and Scientific Research Projects Unit of Kirikkale University (KU-BAP, Project No. 2013/75). We would like to thank John Elmerdahl Olsen (Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark) for kindly providing the strains, Meltem Gurel for her excellent input in statistical analyses, and George Tsertsvade and Darejan Giorkhelidze for their technical assistance in obtaining transmission electron microscopy micrographs.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.doi10.1111/jfs.12219
dc.identifier.endpage131en_US
dc.identifier.issn0149-6085
dc.identifier.issn1745-4565
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84955708918
dc.identifier.scopusqualityQ2
dc.identifier.startpage120en_US
dc.identifier.urihttps://doi.org/10.1111/jfs.12219
dc.identifier.urihttps://hdl.handle.net/20.500.12587/6639
dc.identifier.volume36en_US
dc.identifier.wosWOS:000369340100013
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Safety
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleBiocontrol of Shiga Toxigenic Escherichia coli O157:H7 in Turkish Raw Meatball by Bacteriophageen_US
dc.typeArticle

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