Evaluation of Food-Grade Additives on the Viability of Ten <i>Shigella flexneri</i> Phages in Food to Improve Safety in Agricultural Products
Bacteriophages can be used as biocontrol agents in agriculture to improve food safety, provided they can remain viable in food environments. The viability of ten <i>Shigella</i> phages (AShi, Shi3, Shi22, Shi30, Shi33, Shi34, Shi40, Shi88, Shi93, and Shi113) was evaluated against differe...
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| author | David Tomat Cecilia Casabonne Virginia Aquili Andrea Quiberoni |
| author_facet | David Tomat Cecilia Casabonne Virginia Aquili Andrea Quiberoni |
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| description | Bacteriophages can be used as biocontrol agents in agriculture to improve food safety, provided they can remain viable in food environments. The viability of ten <i>Shigella</i> phages (AShi, Shi3, Shi22, Shi30, Shi33, Shi34, Shi40, Shi88, Shi93, and Shi113) was evaluated against different additives and biocides used daily in food applications. In addition, the influence of additives on phage viability in a food matrix was investigated. Treatments with lactic and citric acid were the most effective to inactivate phages. In addition, the acetic acid was the most phage-friendly treatment evaluated. Preservatives such as acetate, lactate, benzoate, sorbate, and propionate proved to be highly compatible with all the phages tested. Regarding the influence of the food matrix on phage viability, an equal or higher viability was found for most phages tested when compared with the corresponding organic acid. Finally, when phages were exposed to sodium hypochlorite, ethanol, quaternary ammonium chloride (QAC), and H<sub>2</sub>O<sub>2</sub>, most of them were sensitive to long incubations and high concentrations. However, when biocide concentrations employed are low, 10<sup>3</sup>–10<sup>4</sup> PFU mL<sup>−1</sup> phage particles remains viable. Thus, the phages evaluated could be used in combination with additives and biocides as a biocontrol tool against the foodborne pathogen <i>S</i>. <i>flexneri</i> in agricultural products. |
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| spelling | doaj-art-67780e308e2e46fa8f0b615a97d134792025-08-20T03:13:33ZengMDPI AGViruses1999-49152025-03-0117447410.3390/v17040474Evaluation of Food-Grade Additives on the Viability of Ten <i>Shigella flexneri</i> Phages in Food to Improve Safety in Agricultural ProductsDavid Tomat0Cecilia Casabonne1Virginia Aquili2Andrea Quiberoni3Área de Bacteriología, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Rosario S2002LRK, ArgentinaÁrea de Bacteriología, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Rosario S2002LRK, ArgentinaÁrea de Bacteriología, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Rosario S2002LRK, ArgentinaInstituto de Lactología Industrial (UNL—CONICET), Facultad de Ingeniería Química, Santa Fe 3000, ArgentinaBacteriophages can be used as biocontrol agents in agriculture to improve food safety, provided they can remain viable in food environments. The viability of ten <i>Shigella</i> phages (AShi, Shi3, Shi22, Shi30, Shi33, Shi34, Shi40, Shi88, Shi93, and Shi113) was evaluated against different additives and biocides used daily in food applications. In addition, the influence of additives on phage viability in a food matrix was investigated. Treatments with lactic and citric acid were the most effective to inactivate phages. In addition, the acetic acid was the most phage-friendly treatment evaluated. Preservatives such as acetate, lactate, benzoate, sorbate, and propionate proved to be highly compatible with all the phages tested. Regarding the influence of the food matrix on phage viability, an equal or higher viability was found for most phages tested when compared with the corresponding organic acid. Finally, when phages were exposed to sodium hypochlorite, ethanol, quaternary ammonium chloride (QAC), and H<sub>2</sub>O<sub>2</sub>, most of them were sensitive to long incubations and high concentrations. However, when biocide concentrations employed are low, 10<sup>3</sup>–10<sup>4</sup> PFU mL<sup>−1</sup> phage particles remains viable. Thus, the phages evaluated could be used in combination with additives and biocides as a biocontrol tool against the foodborne pathogen <i>S</i>. <i>flexneri</i> in agricultural products.https://www.mdpi.com/1999-4915/17/4/474<i>Shigella flexneri</i>bacteriophagefood additivesbiocidesviability |
| spellingShingle | David Tomat Cecilia Casabonne Virginia Aquili Andrea Quiberoni Evaluation of Food-Grade Additives on the Viability of Ten <i>Shigella flexneri</i> Phages in Food to Improve Safety in Agricultural Products Viruses <i>Shigella flexneri</i> bacteriophage food additives biocides viability |
| title | Evaluation of Food-Grade Additives on the Viability of Ten <i>Shigella flexneri</i> Phages in Food to Improve Safety in Agricultural Products |
| title_full | Evaluation of Food-Grade Additives on the Viability of Ten <i>Shigella flexneri</i> Phages in Food to Improve Safety in Agricultural Products |
| title_fullStr | Evaluation of Food-Grade Additives on the Viability of Ten <i>Shigella flexneri</i> Phages in Food to Improve Safety in Agricultural Products |
| title_full_unstemmed | Evaluation of Food-Grade Additives on the Viability of Ten <i>Shigella flexneri</i> Phages in Food to Improve Safety in Agricultural Products |
| title_short | Evaluation of Food-Grade Additives on the Viability of Ten <i>Shigella flexneri</i> Phages in Food to Improve Safety in Agricultural Products |
| title_sort | evaluation of food grade additives on the viability of ten i shigella flexneri i phages in food to improve safety in agricultural products |
| topic | <i>Shigella flexneri</i> bacteriophage food additives biocides viability |
| url | https://www.mdpi.com/1999-4915/17/4/474 |
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