Food Protection Trends - August 2008 - (Page 623)

NEWS The bacteriophage research is being conducted by microbiologist Manan Sharma, with the ARS Food Safety Laboratory, Beltsville, MD, in collaboration with researchers at Intralytix, Inc., based in Baltimore, MD. Intralytix isolates environmental phage viruses and selects candidates for further study. Mr. Sharma tests their ability to infect and kill bacteria. The word “bacteriophage” was coined much earlier by researchers in Europe to mean “bacteria eater.” These phages are environmentally ubiquitous and only attack bacteria. They do not have known adverse effects on humans, animals, or the environment. Interest in bacteriophages is ramping up with the emergence of antibiotic-resistant organisms. Every day, we consume small amounts of insignificant, nonpathogenic viruses that adhere to our food. While human friendly, the heavily researched, purified viruses that Mr. Sharma is testing can wreak havoc on deadly bacteria, such as E. coli O157:H7, that sicken consumers. Such novel antimicrobials could eventually become an asset to the fast-growing fresh-cut produce industry, which provides packaged sliced fruits and bagged salads. Phages reproduce by insinuating themselves into bacteria. The viral DNA is injected into the cells of the bacterial hosts, where it directs the production of progeny phages. These phages burst from bacterial-host cells, killing them along the way, and then move on to infect more bacterial cells. Mr. Sharma has completed testing a cocktail of phages (ECP-100) on refrigerated samples of fresh-cut cantaloupe. These trials indicated that the phage treatments could be effective in killing E. coli O157:H7 in a produce commodity. “The treatments reduced pathogens on the samples of fresh-cut cantaloupe by 100-fold over untreated controls,” says Sharma. He has also tested the phages on their prime target: refrigerated fresh-cut lettuce. The results indicate that bacteriophage treatments can kill E. coli O157:H7 on the surface of leafy greens at the same levels as on the fresh-cut cantaloupe. The laboratory’s researchers assess the prevalence, diversity, and quantity of enteric bacteria associated with produce. They also assess how these pathogens interact with fresh produce in growing environments to learn how problems can be managed to prevent foodborne illnesses. The new findings increase understanding of ways that bacteriophages might further improve food safety. www.foodprotection.org AUGUST 2008 | FOOD PROTECTION TRENDS 623 http://www.foodprotection.org

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Food Protection Trends - August 2008 Contents Sustaining Members Lone Star Perspective from Your President Commentary from the Executive Director Hand Hygiene in the Food Industry: Resolving an Enigma? Food Safety Awareness: Concerns, Practices, and Openness to Change of College Students with Health and Non-Health Majors Highlights from the Brazil International Food Safety Conference Audiovisual Library Listing Audiovisual Library Order Form New Members Updates News Industry Products Coming Events Advertising Index Journal of Food Protection� Table of Contents Booklet Order Form Membership Application

Food Protection Trends - August 2008

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