Lytic bacteriophages: Potential interventions against enteric bacterial pathogens on produce

Area of Science:

• Food safety and microbiology
• Agricultural science
• Public health

Background:

• Foodborne illnesses from contaminated produce remain a significant public health concern.
• Enteric pathogens such as Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes frequently contaminate fresh produce.
• Conventional decontamination methods may have limitations in efficacy and consumer acceptance.

Approach:

• Investigating the efficacy of lytic bacteriophages as a natural intervention strategy.
• Utilizing multi-phage cocktails targeting specific bacterial pathogens to minimize resistance development (bacteriophage insensitive mutants).
• Evaluating phage efficacy on various produce commodities including leafy greens, sprouts, and tomatoes.

Key Points:

• Lytic bacteriophages demonstrate effectiveness in reducing populations of E. coli O157:H7, Salmonella spp., and Listeria monocytogenes on produce.
• Regulatory approvals for lytic phage products are increasing, facilitating their application in food decontamination.
• Multi-phage cocktails are employed to mitigate the emergence of bacteriophage-resistant bacterial strains.

Conclusions:

• Lytic bacteriophages represent a promising, natural, and effective tool for enhancing the safety of fresh and minimally processed produce.
• Widespread adoption of bacteriophage technology is anticipated, supported by regulatory advancements and demonstrated efficacy in pathogen reduction.
• Continued research and application of bacteriophages can significantly contribute to mitigating the risk of foodborne illnesses linked to produce consumption.