The Effect of a Commercially Available Bacteriophage and Bacteriocin on Listeria monocytogenes in Coleslaw

摘要

Changing consumer attitudes show an increased interest in non-chemical antimicrobials in food preservation and safety. This greater interest of consumers in more ‘natural’ or ‘clean-label’ food interventions is complicated by concurrent demands for minimally processed, ready-to-eat (RTE) foods with long shelf lives. Two viable interventions are bacteriophage (phage) and bacteriocins, a number of which have already been approved for use in food safety. Listeriosis is a serious foodborne infection which affects at-risk members of the population. Listeriosis incidence has increased between 2008 and 2015 and has a case fatality rate of up to 20% with antibiotic intervention. Here, we tested an intervention to attempt to control a pathogenic strain in a food model using two of these alternative antimicrobials. Phage P100 on its own had a significant effect on ScottA numbers in coleslaw over a 10-day period at 4 °C ( ≤ 0.001). A combination of P100 and Nisaplin (a commercial formulation of the lantibiotic bacteriocin, nisin) had a significant effect on the pathogen ( ≤ 0.001). P100 and Nisaplin in combination were more effective than Nisaplin alone, but not P100 alone.