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Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment

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Abstract

Virulent bacteriophages (VP) and high hydrostatic pressure (HHP) were studied for the inactivation of Shigella flexneri in ground beef and Vibrio cholerae in salmon and mussels. Inoculated foods were treated individually with HHP (150-450 MPa for 5 and 9 min, 300 MPa for 13 min, and 550 MPa for 5 min), with phages (cocktail of 3 S. flexneri or single V. cholerae phages, both applied at 109 PFU/mL) or combinations thereof (HHP/VP, VP/HHP). Stand-alone treatments with VP, HHP below 450 MPa (seafood) or 550 MPa (meat), and combined treatments of VP and HHP at 250 MPa for 5 min did not reduce bacterial counts below the detection limit. By contrast, complete inactivation of S. flexneri and V. cholerae (P < 0.05) was achieved at 550 MPa for 5 min or, more energy-efficient, at 350 MPa for 5 min followed by addition of phages, thus, indicating a combination of HHP and VP as an efficacious hurdle technology for meat and seafood processing.

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Acknowledgments

The authors are grateful for financial support provided by the Natural Sciences and Engineering Research Council of Canada. The authors also acknowledge the use of the pilot plant facilities at the Guelph Food Research Centre, Agriculture and Agri-Food Canada.

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Authors and Affiliations

  1. Canadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada

    H. Ahmadi, H. Anany, M. Walkling-Ribeiro & M. W. Griffiths

  2. Department of Microbiology, Ain Shams University, Cairo, Egypt

    H. Anany

  3. Department of Food Science, Cornell University, 260 Stocking Hall, Ithaca, NY, 14853, USA

    M. Walkling-Ribeiro

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  1. H. Ahmadi
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  2. H. Anany
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  3. M. Walkling-Ribeiro
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  4. M. W. Griffiths
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Correspondence to M. Walkling-Ribeiro.

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Ahmadi, H., Anany, H., Walkling-Ribeiro, M. et al. Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment. Food Bioprocess Technol 8, 1160–1167 (2015). https://doi.org/10.1007/s11947-015-1471-6

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