Can Bacteriophages be used to destroy harmful bacteria in cheese?


The analysis group is investigating whether or not utilizing Bacteriophages is an efficient approach of stopping foodborne sickness in sure cheese varieties.

It is hoped that Bacteriophages could make sure cheeses safer

Analysis is at the moment underway by Harper Adams College to discover whether or not a organic management methodology within the type of Bacteriophages can be utilized to enhance the protection of well-liked Egyptian cheeses produced from uncooked cows’ milk. 
It’s hoped that the bacterial viruses can be utilized to focus on and destroy dangerous micro organism which might trigger foodborne sickness in customers of the favored cheeses.
The work is being performed by Sherif Kandil, a PhD scholar and scholar sponsored by the Newton Mosharafa Fund. Sherif is within the closing yr of a three-year examine, directed by Dr Lynn McIntyre, Senior Lecturer in Meals Security within the Division of Meals Expertise and Innovation.
“The venture was prompted by plenty of foodborne outbreaks and prevalence knowledge exhibiting excessive ranges of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) in uncooked milk in Egypt,” Dr McIntyre defined.
“Cheeses created from uncooked cows’ milk, equivalent to Karish, Domiatti and Ras, are well-liked in Egypt and Arab nations. Their sturdy flavour is produced by naturally occurring microorganisms in uncooked milk fairly than the deliberate addition of starter tradition organisms.
“Nevertheless, their manufacturing additionally depends on smallholders in rural areas who make and retailer cheese below doubtlessly uncontrolled hygiene and temperature circumstances’’ Kandil added.
“Due to this fact, the expansion of a wide range of disease-causing (pathogenic) micro organism equivalent to S. aureus and E. coli generally is a actual drawback.
“These pathogens are additionally growing some resistance to antibiotics, however pasteurisation, usually used to kill pathogenic micro organism in uncooked milk, would additionally kill the fascinating microorganisms and alter the flavours, which can be unacceptable to the patron.”  
Bacteriophages are extremely particular viruses, which, not like antibiotics, can selectively kill goal bacterial species with out affecting the fascinating microorganisms. These may due to this fact have potential to focus on and management the disease-causing micro organism in uncooked cows’ milk cheeses, “an space that has not obtained a lot consideration so far” in keeping with Sherif.
For his examine, Kandil collected 100 uncooked cows’ milk samples and processed them utilizing a normal methodology to isolate and establish strains of S. aureus and E. coli within the Princess Margaret Laboratories, at Harper Adams College. 
Karish, Domiatti and Ras cheeses have been efficiently produced from uncooked cows’ milk on a small-lab-scale utilizing conventional manufacturing strategies, and their properties characterised throughout manufacture and storage.
A spread of circumstances, primarily based on these knowledge, has additionally been examined to know how the bacteriophages behave below circumstances they are going to be uncovered to throughout cheese manufacturing. The final section this yr will consider how efficient these phages are at controlling S. aureus and E. coli in milk and through additional lab-scale cheese manufacture and storage.
“There may be rising curiosity in controlling pathogenic micro organism in meals utilizing pure non-thermal approaches with out compromising the manufacturing course of and product high quality,” Dr McIntyre added. “We’re not immune to those meals security challenges within the UK, and far of what we’ve been investigating on this venture is also utilized to uncooked milk cheese manufacturing right here.”



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