Work

Control of Vibrio parahaemolyticus in Seafood Using the Combination of Lytic Phages and Citric Acid

Year: 2024

Type: article

Abstract: Vibrio parahaemolyticus is a key foodborne pathogen in seafood that poses health risks to consumers. The application of phages and organic acids is considered an alternative strategy for controlling bacterial contamination in foods. In the present study, the genome features of five previously isolated virulent V. parahaemolyticus phages (VPpYZU64, VPpYZU68, VPpYZU81, VPpYZU92, and VPpYZU110) were characterized, and their bacteriostatic effects in combination with citric acid were analyzed. Genome sequencing of the five phages showed a total genome length of 76,153–144,768 bp. No virulent or drug-resistant genes were detected in the five phages. Bacterial inhibition testing of salmon fillets stored at 25 °C for 12 h showed that the number of V. parahaemolyticus decreased by 2.02 and 3.84 log CFU/g after treatment with a phage mixture, VPpMIx, and the combination of phage mixture VPpMIx and citric acid. In addition, phage VPpYZU64 combined with 600 μg/mL citric acid exhibited the highest biofilm reduction rate for V. parahaemolyticus. Collectively, our results show that combining phages and citric acid is a natural and efficient method of controlling V. parahaemolyticus growth in seafood.

Source: Foods

DOI: 10.3390/foods14010037

Authors: Xiaoshuang Zheng, Lu Gao, Lei Yuan, Caowei Chen, Zhenquan Yang

Institutions: Yangzhou Polytechnic Institute, Yangzhou University

Language: English

Topic: Bacteriophages and microbial interactions

Subfield: Ecology

Field: Environmental Science

Domain: Physical Sciences

SDGs: Life below water, Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $3,296