Introduction to Bacteriophage
Classification
Phage Life Cycle
Where we can find phages?
Desirable properties of phages used as biocontrol agents in foods
Bacteriophages for biocontrol of pathogens in food
Some reviews on Bacteriophage in food safety
Large Scale Production and Purification Strategy
Bacteriophages in Detection
Advantages of Phage
Challenges in Bacteriophage and Measures to control
Obligate intracellular parasites that multiply inside bacteria by making use of some or all of the host biosynthetic machinery
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Bacteriophage and its Applications in Food
1.
2. Bacteriophage and its Applications in Food
By
Rasha Mohamed Mahmoud
Supervised by
Prof. Dr. Zakaria Yehia Daw
Dr. Mona Hussein Badawi
3. Introduction to Bacteriophage
Classification
Phage Life Cycle
Where we can find phages?
Desirable properties of phages used as biocontrol agents in foods
Bacteriophages for biocontrol of pathogens in food
Some reviews on Bacteriophage in food safety
Large Scale Production and Purification Strategy
Bacteriophages in Detection
Advantages of Phage
Challenges in Bacteriophage and Measures to control
4. Introduction
Obligate intracellular parasites that multiply inside bacteria by
making use of some or all of the host biosynthetic machinery
Felix d'Herelle
Independently discovered
again 1917
Frederick Twort
In 1915 Discovered Bacteriophage
5. Classification
Taxonomy by, International Committee on Taxonomy of Viruses (ICTV)
3 orders, 73 families, 9 sub -families, 287 genera and 1938 virus species
Classification Examples
Myoviridae T-even, P1, P2, G
Siphoviridae λ, T1, T5, MM1, A2
Podoviridae P22, N4, T3, T7, C1
Inoviridae M13, fd
Microviridae ΦX174
Tectiviridae ΦNS11, PRD1
Corticoviridae PM2
Leviviridae MS2, R17, f2, Qβ
Cystoviridae Φ6
8. In humans and animal intestines
In running water
In the soil
Effluent outlets
Sewage from corpses
Dr. "Grammy bar" from the University of San Diego,
California, says that Bacteriophag viruses live in the human
intestine does not harm him (Research 2013). On the contrary,
is stick to the mucous layer of the intestines and are covered,
if approached her cell bacteria hung out and penetrate the cell
wall and enter them and multiply. Then explodes bacteria cell
and out of a large number of viruses Bacteriophage . Thus,
service to the people of this virus leads, at the same time
provide them with the appropriate center for human living
9. Desirable properties of phages used as
biocontrol agents in foods
Phage should be strictly lytic
Phage should have a broad host range
Determine the complete genome sequence of phages
Lack of transduction of bacterial DNA
Oral feeding studies of phages should show no adverse effects
Phage preparation should be stable over storage and application
Phage should be amenable to scale up for commercial production
11. Some reviews on Bacteriophage in food safety
Pathogen Description References
Listeria monocytogenes 8 log reduction in Melon juice, 2.10 log reduction in Pear
juice by ListexTM p100
Oliveira et al., 2014
E coli O157:H7 Fresh cut leafy greens: EcoshieldTM reduction upto 3.24 log
unit compared with MAP results 4.24 Log reduction
Boyacioglu et al., 2013
Salmonella Reduction of 6 log units of S. typhimurium by
bacteriophage Φ st1 in Chicken
Wong et al., 2014
Vibrio parahemolyticus 2.76 log reduction in oysters by phage VPp1 Rong Rong, 2014
Campylobacter Testing by applying in the drinking water of chicken and
tested for the Campylobacter in feces and also slaughtered
and checked, in feces 7.5 PFU and reduction of 3.5 log unit
Kittler et al., 2013
12. Large Scale Production and Purification
Strategy
Cultivation of
Bacteria
Inoculating the
Bacteriophage
Separation of lysate by
filtration
Primary Purification
Secondary Purification
(Size Exclusion
Chromatographic
focussing)
Final
(Freeze Drying)
14. Advantages of Phage
Ubiquitous in nature
Highly active and specific
Genetically amenable
Versatile use along the food chain
Tools for detecting pathogens
Source of potent antimicrobial agents
15. Challenges in Bacteriophage and
Measures to control
Bacterial resistance to bacteriophages
A mixture or cocktail of different phages (Abuladze et al ., 2008)
Broad specificity to account for differences in bacterial strains
High multiplicities of infection (MOI) ≥103−106 (Yoichi et al. (2004))
Large-scale safer production systems
Use of non virulent bacteria in production
Enhance activity in food systems
Modelling phage behaviour
18. References
http://www.biocontrol-ltd.com/ with thanks to Dr. David R. Harper
• http://www.phagetherapycenter.com/
• http://en.wikipedia.org/wiki/Phage_therapy
• http://recursive-nature.com/bacteriaphoge/
Haq I U et al (2012) Bacteriophages and their Implications on Future Biotechnology: A Review J
Virol 9:
Wang Y, Ye Z, Ying Y. New trends in impedimetric biosensors for the detection of foodborne
pathogenic bacteria. Sensors (Basel) 2012; 12:3449-71;PMID:22737018; http://dx.doi.org/10.3390/
s120303449
Stewart GS, Jassim SA, Denyer SP, Newby P, Linley K, Dhir VK. The specific and sensitive detection
of bacterial pathogens within 4 h using bacteriophage amplification. J Appl Microbiol 1998; 84:777-
83; PMID:9674131; http://dx.doi.org/10.1046/j.1365-2672.1998.00408.x
Power point presentation (2015) www.slideshare.net/