Escherichia coli O157:H7 and Listeria monocytogenes in raw meatballs and phage control of L. monocytogenes

GÖNCÜOĞLU M., AYAZ N. D., ÇUFAOĞLU G., CENGİZ G.

JOURNAL OF FOOD AND NUTRITION RESEARCH, cilt.60, sa.2, ss.124-130, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 60 Sayı: 2
  • Basım Tarihi: 2021
  • Dergi Adı: JOURNAL OF FOOD AND NUTRITION RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.124-130
  • Anahtar Kelimeler: bacteriophage, biocontrol, Escherichia coli O157:H7, Listeria monocytogenes, raw meatball, ready-to-eat, CIG KOFTE SOLD, ANTIMICROBIAL SUSCEPTIBILITY, MOLECULAR CHARACTERIZATION, VIRULENCE GENES, PREVALENCE, IDENTIFICATION, RETAIL, BACTERIOPHAGE, BIOCONTROL, VARIANT
  • Ankara Üniversitesi Adresli: Evet

Özet

Raw meatball (cig kofte, CK) is a traditional ready-to-eat product that is commonly consumed in Turkey. This appetizer poses a great risk in terms of containing foodborne pathogens due to the ingredients contained, such as ground beef. In this study, Escherichia coli O157:H7 and Listeria monocytogenes strains previously isolated from CK were characterized. Out of 27 E. coli O157 isolates, 13 were identified as E. coli O157:H7. In all of E. coli O157:H7 isolates, eaeA, hly, fliCh7, espA, lpfA(1-3) and six genes were detected. All L. monocytogenes isolates (n = 4) were identified as serotype 1t2a or 3a. In addition to strain characterization, efficacy of a cocktail of lytic bacteriophages on L. monocytogenes in CK food model was investigated in order to demonstrate an alternative method to combat this pathogen. Samples contaminated with 2.30 log CFU.g(-1) in the phage-applied group, L. monocytogenes was not detected from the very first hour of incubation. The highest reduction was observed as 2.35 log CFU.g(-1) after incubation of 3 h when the multiplicities of infection was 4.14 log PFLI-CFU(-1)g(-1). This study showed that L. monocytogenes counts could be reduced to acceptable levels by bacteriophage application in a complex food like CK.