Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/57105

TitleBacteriophage IBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilage
Author(s)Alves, Diana
Marques, Arlete L.
Milho, C.
Costa, Maria J.
Pastrana, Lorenzo M.
Cerqueira, Miguel Ângelo Parente Ribeiro
Sillankorva, Sanna
KeywordsActive film
Delivery system
Bacteriophages
Food spoilage
Antibacterial
Issue date16-Feb-2019
PublisherElsevier
JournalInternational Journal of Food Microbiology
CitationAlves, Diana; Marques, Arlete L.; Milho, C.; Costa, Maria J.; Pastrana, Lorenzo M.; Cerqueira, Miguel A.; Sillankorva, Sanna, Bacteriophage IBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilage. International Journal of Food Microbiology, 291, 121-127, 2019
Abstract(s)Despite the recent advances achieved in food industries to fulfil the growing consumer demand for high quality and food safety, microbial contamination remains a serious issue. This study aimed to incorporate IBB-PF7A bacteriophage (phage) onto sodium alginate-based films crosslinked with calcium chloride, to prevent poultry spoilage caused by Pseudomonas fluorescens. Films were prepared by casting and characterized in terms of phage loading, distribution, stability, release profile and antimicrobial performance. Results showed that phages were successfully incorporated as evidenced by their viability and homogeneous distribution within the films as assessed by microscopy. A decrease in phage viability was only detected after 8 weeks when stored under refrigerated conditions. Antimicrobial activity demonstrated that incorporated phages significantly impaired P. fluorescens growth. Films' antimicrobial efficacy was further demonstrated on chicken breast fillets artificially inoculated, decreasing 2Log P. fluorescens viable cell counts in the first two days and reductions were maintained up to 5 days of exposure (1 Log). These results highlight that phage incorporation onto sodium-alginate-based films constitutes a simple approach of preserving the antimicrobial activity of phages in a dried and insoluble format, that can further be applied in food industry for the prevention of microbial spoilage.
Typearticle
URIhttp://hdl.handle.net/1822/57105
DOI10.1016/j.ijfoodmicro.2018.11.026
ISSN0168-1605
Publisher versionhttp://www.journals.elsevier.com/international-journal-of-food-microbiology/
Peer-Reviewedyes
AccessopenAccess
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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