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EUROSTARS-EUROSTARS

E!1142997 PhagePow(d)er: Sustainable, Effectiv and Natural Inhibition of Food-Borne Pathogens by Advanced Phage Technology

Alternative title: E!1142997 Fagpudder - bærekraftig, effektiv og naturlig hemming av matbårne patogener med avansert fagteknologi

Awarded: NOK 3.0 mill.

Project Manager:

Project Number:

317991

Project Period:

2020 - 2024

Funding received from:

Partner countries:

Existing food safety processing aids, although mostly effective, can still not prevent antimicrobial survival and disease outbreaks. This causes an enormous socio-economic burden due to morbidity, mortality and product recalls. Furthermore, customers want new methods for food safety that qualify as clean-label technologies. We aim to ensure food safety via bacteriophages ("phages"); which are the natural biological pesticides for bacteria. Phages infect and replicate in specific bacteria, and finally kill them. By choosing phages that specifically target pathogens, but are safe for beneficial bacteria, targeted products can be developed to eliminate harmful bacteria, and prevent foodborne illness. The main results of the project will be a finished technology platform for the next generation of products with improved subject formulations, and a demonstration of three prototype products as aids in food processing. To achieve this, we will select specific phages and develop prototype products that will be validated for efficiency. Prototype subject formulations will be validated in spice mixtures / marinades and dry-salted cold-smoked salmon. In the project, we have compared several different methods for screening Listeria phages against sensitive L. monocytogenes strains. A mixture of 10 strains has been used to contaminate different types of self-produced smoked salmon with varying salt content, types of salt and degree of smoking. The smoked salmon was then treated with phages, bacteriocin or a mixture of both. We have thereafter followed the growth of L. monocytogenes throughout the storage period under different temperature conditions. Varying degrees of killing and growth inhibition of L. monocytogenes were observed depending on the conditions used. We have also performed similar treatments on commercially produced smoked salmon. This fish has in addition been used in sensory tests. We have also been looking at killing Salmonella on chicken with Salmonella-specific phages.

The project goal is to establish a technology platform for development of next generation phages in enhanced formulations, to protect food against contamination with Listeria, Salmonella and STEC (Shiga toxin producing E.coli). Existing processing aids for food safety, while mostly effective, still cannot prevent antimicrobial resistance and disease outbreaks; imposing huge socio-economic burden due to morbidity, mortality, and product recalls. For example, Salmonella typhi infections that are not susceptible to ciprofloxacin increased from 22% (1999) to 74% (2017). One in three foodborne outbreaks in the EU (2018) were caused by Salmonella. Further, customers are seeking new interventions for food safety that qualify as clean-label technologies. We aim to ensure food safety via bacteriophages (“phages”); the natural biological control agents of bacteria. Phages infect and replicate inside specific bacteria, ultimately killing them. By selecting phages that specifically target pathogens, yet are safe for beneficial bacteria, targeted products can be developed to eliminate harmful bacteria, preventing foodborne illnesses. The main results of the project will be a completed technology platform for next generation phages in improved phage formulations, and demonstration of three prototype products as food processing aids. To achieves this, (i) project coordinator Micreos Food Safety (MFS) will select specific phages and set up the phage technology platform for next generation phage formulations. (ii) MFS and Zurich University of Applied Science (ZHAW) will cooperate to develop a formulation technology powdered prototype products, which will be validated for efficacy in an experimental setup by NOFIMA. (iii) Prototype phage formulations will be validated in an operational setting by MFS in two use cases (spice-blends/marinades and dry-salted cold-smoked salmon).

Publications from Cristin

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Funding scheme:

EUROSTARS-EUROSTARS