Biocontrol Potential of Bacteriophage against Foodborne Pathogen Shigella
Abstract (300 words maximum)
Shigella are a group of the bacteria that can cause the foodborne illness known as shigellosis, also known as bacillary dysentery. Most people with shigellosis have diarrhea (sometimes bloody), fever, and stomach cramps. It was estimated that each year Shigella cause 165 million cases and 1.1 million deaths globally. Due to limitations of currently used control methods and the appearance of multidrug-resistant strains of Shigella, alternative and effective control methods are needed to be developed.
Bacteriophages (phages) have emerged as safe and promising biocontrol agents against bacterial pathogens. Phages are viruses that infect only bacteria. They do not replicate in foods unless their bacterial hosts are present. In addition, phages do not alter food color, odor, taste, and nutritional value.
A novel Shigella phage (FShig-L) has been isolated. The host range study using spot test method showed that the phage is genus-specific. It is able to infect S. flexneri 2a, S. dysenteriae, and 2 strains of S. sonnei as well as S. flexneri 2b (the original host). The effectiveness of the phage infection against Shigella flexneri 2b was evaluated at 37°C in beef broth as a model food system (representing meats) at different multiplicity of infections (MOIs). The results showed that the phage infection at MOI 100, 10, and 1 resulted in more than 6-log (99.9999%) reduction in cell concentration within 2 to 3 hr, compared to the control. Regardless of the initial MOI, the phage infection effectively killed off the host cells within 3 hr, indicating that the phage has high potential to be used as a biocontrol agent against Shigella in foods.
Biocontrol Potential of Bacteriophage against Foodborne Pathogen Shigella
Shigella are a group of the bacteria that can cause the foodborne illness known as shigellosis, also known as bacillary dysentery. Most people with shigellosis have diarrhea (sometimes bloody), fever, and stomach cramps. It was estimated that each year Shigella cause 165 million cases and 1.1 million deaths globally. Due to limitations of currently used control methods and the appearance of multidrug-resistant strains of Shigella, alternative and effective control methods are needed to be developed.
Bacteriophages (phages) have emerged as safe and promising biocontrol agents against bacterial pathogens. Phages are viruses that infect only bacteria. They do not replicate in foods unless their bacterial hosts are present. In addition, phages do not alter food color, odor, taste, and nutritional value.
A novel Shigella phage (FShig-L) has been isolated. The host range study using spot test method showed that the phage is genus-specific. It is able to infect S. flexneri 2a, S. dysenteriae, and 2 strains of S. sonnei as well as S. flexneri 2b (the original host). The effectiveness of the phage infection against Shigella flexneri 2b was evaluated at 37°C in beef broth as a model food system (representing meats) at different multiplicity of infections (MOIs). The results showed that the phage infection at MOI 100, 10, and 1 resulted in more than 6-log (99.9999%) reduction in cell concentration within 2 to 3 hr, compared to the control. Regardless of the initial MOI, the phage infection effectively killed off the host cells within 3 hr, indicating that the phage has high potential to be used as a biocontrol agent against Shigella in foods.