Source: UNIV OF ARKANSAS submitted to
APPLICATION OF BACTERIOPHAGES AND NATURAL ANTIMICROBIALS IN EDIBLE COATING TO CONTROL FOODBORNE PATHOGENS IN READY-TO-EAT FOODS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
AFRI COMPETITIVE GRANT
Reporting Frequency
Annual
Accession No.
1005445
Grant No.
2015-69003-23139
Project No.
ARX0112014
Proposal No.
2014-06130
Multistate No.
(N/A)
Program Code
A4131
Project Start Date
Feb 15, 2015
Project End Date
Feb 14, 2017
Grant Year
2015
Project Director
Koo, J.
Recipient Organization
UNIV OF ARKANSAS
(N/A)
PINE BLUFF,AR 71601
Performing Department
Agriculture
Non Technical Summary
This proposed study will evaluate antimicrobial effects of bacteriophages in edible coatings in combination with natural antimicrobials against foodborne pathogens in ready-to-eat foods. Potential applications of bacteriophages for the biocontrol of food-borne pathogens in the food industry have become widely recognized due to the rise of antibiotic-resistant pathogenic bacteria. Edible coating/film with bacteriophages encapsulated will be used to release antimicrobial constituents of bacteriophages in a form of active packaging. In addition, there will be synergistic effect of antimicrobial activity with essential oils in edible coting/film more effective against foodborne pathogens. This study will evaluate and promote a novel natural antimicrobial treatment using bacteriophages to improve safety of ready-to-eat foods. The project will contain research, teaching, and extension components. In research component, the study will focus on antimicrobial effect of bacteriophage in edible coating/film including essential oils as biocontrol agents against foodborne pathogens. The teaching component will transfer laboratory techniques to undergraduate and graduate students to nurture future food safety professionals. The extension component will focus on dissemination of research findings by presenting data at local and national scientific conferences and communicating with antimicrobial and biotechnology companies for commercialization. Based on findings from the proposed study, a multi-institutional integrated proposal will be developed on development of bacteriophage encapsulated in edible coating/film and its commercial application.
Animal Health Component
0%
Research Effort Categories
Basic
50%
Applied
50%
Developmental
0%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
71240991103100%
Knowledge Area
712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins;

Subject Of Investigation
4099 - Microorganisms, general/other;

Field Of Science
1103 - Other microbiology;
Goals / Objectives
This proposed study will be an integrated project examining the antimicrobial effects of bacteriophages in edible coating in combination with natural antimicrobials to control foodborne pathogens in ready-to-eat foods. The proposed study will focus on study 1: evaluation of antimicrobial activity of bacteriophages obtained from a biotechnology companyagainst foodborne pathogens such as Listeria monocytogenes, Salmonella typhimurium, and Escherichia coli O157:H7, study 2: evaluation of antimicrobial activity of bacteriophages in edible coatings/films containing essential oils in ready-to-eat (RTE) foods, study 3: determination of shelf life and sensory quality of RTE foods treated with edible coatings containing bacteriophages and essential oils during refrigerated storage, and study 4: Application and dissemination of bacteriophage technique for undergraduate and graduate level courses and to food industry.
Project Methods
Ready-to-eat foods such as roast beef, lettuce, and cantaloupe will be artificially contaminated with foodborne pathogens such as Listeria monocytogenes, Salmonella typhimurium, and Escherichia coli O157:H7. Edible coating containing Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 specific bacteriophages and natural antimicrobials will be applied on inoculated samples to evaluate antimicrobial activities of bacteriophages in combination with natural antimicrobials. Sensory evaluation will be conducted on uninoculated samples to determine sensory panels' preference on bacteriophages and natural antimicrobial treated samples.

Progress 02/15/15 to 02/14/17

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Dr. Manan Sharma was a mentor to a graduate student who performed the study. Dr. Sharma and his staff provided a 3-day training to a graduate student for basic laboratory techniques to work with bacterophage in his laboratory (USDA-ARS Environmental Microbial and Food Safety Laboraotory, Beltsville, MD). How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Stability of bacteriophages specific to Salmonella typhimurium (SalmoFresh™) and Escherichia coli O157:H7 (EcoShield™) in chitosan and hydroxypropyl methylcellulose coating solution was determined to investigate if bacteriophages can maintain viability in coating solution over 7 day storage 4°C. EcoShield™ was stable in both coating solutions, showing less than l log reduction after 7 days at 4°C. SalmoFresh™ was stable in hydroxypropyl methylcellulose coating solution, whereas SalmoFresh™ in chitosan coating dropped to under detection limit (<10 PFU/g) on day 0, meaning chitosan coating may not be a good coating solution for SalmoFresh™.

Publications


    Progress 02/15/15 to 02/14/16

    Outputs
    Target Audience:Researchers Food Manufacturers Farmers and limited resource farmers Entrepreneurs State & federal agencies Changes/Problems:Stabilitystudy on bacterophage in coating solution shows thatchitosan coating solution was deterimental tostability of Salmonella-specific bacteriophage in chitosan solution. Salmonella-specific bacteriophage in chitosan solution will not be used for food application study. What opportunities for training and professional development has the project provided?Dr. Manan Sharma, Co-PI, at USDA ARS gave three day training for a new graduate student from UAPB onbasic laboratory techniquein bacteriophage preparation andenumeration. How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?Bacterophages in coating solutions will be applied to inoculated freshlettuce with Salmonella typhimurium and Escherichia coli O157:H7 andantimicrobial activity ofbacteriophage in coating solutions will be determined.

    Impacts
    What was accomplished under these goals? Currently, stabilityof bacteriophage specific to Salmonella typhimurium and Escherichia coli O157:H7 in chitosan and hydroxypropyl methylcellulose coating solution is being investigatedto determine if coatingcan help tohold bacteriophagelonger on surface of meat and vegetable to increase antimicrobial activity.Bacteriophages are considerably stable for a week in both coating solutions, showing less than l log reduction during 7 days at 4°C, whereasSalmonella-specific bacteriophage in chitosan coating dropped to under detection limit (<10 PFU/g).

    Publications