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13. Development of Stabilizing Solution for Long-Term Storage of Bacteriophages at Room Temperature and Application to Control Foodborne Pathogens.

Author

Kim, Eo-Jin, Lim, Min-Cheol, Woo, Min-Ah, Kim, Byoung Sik, and Lim, Jeong-A

Subjects
*ESCHERICHIA coli, *TEMPERATURE control, *DRINKING water, *PATHOGENIC bacteria, *FOOD pathogens, *BACTERIOPHAGES
Abstract

Bacteriophages (phages) have gained considerable attention as effective antimicrobial agents that infect and kill pathogenic bacteria. Based on this feature, phages have been increasingly used to achieve food safety. They are stored in a medium or buffer to ensure stability; however, they cannot be directly applied to food under these conditions due to reasons such as regulatory considerations and concerns about marketability. This study developed a stabilizing solution that allowed the maintenance of phage activity for extended periods at room temperature while being directly applicable to food. The stability of phages stored in distilled water was relatively low. However, adding a stabilizer composed of sugars and salts improved the survival rates of phages significantly, resulting in stability for up to 48 weeks at room temperature. When Escherichia coli O157:H7-contaminated vegetables were washed with tap water containing phages, the phages reduced the pathogenic E. coli count by over 90% compared with washing with tap water alone. Additionally, when pathogenic E. coli-contaminated vegetables were placed in a phage-coated container and exposed to water, the coating of the container dissolved, releasing phages and lysing the pathogenic E. coli. This led to a significant 90% reduction in pathogenic E. coli contamination compared to that after water rinsing. These results suggest an effective and economical method for maintaining phage activity and establishing the potential for commercialization through application in the food industry. [ABSTRACT FROM AUTHOR]

Published
2024
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25. Recent Advances in Biosensor Development for the Detection of Viral Particles in Foods: A Comprehensive Review

Author

Zhu, Xiaoning, Kim, Tai-Yong, Kim, Se-Min, Luo, Ke, and Lim, Min-Cheol

Abstract

Viral foodborne diseases cause serious harm to human health and the economy. Rapid, accurate, and convenient approaches for detecting foodborne viruses are crucial for preventing diseases. Biosensors integrating electrochemical and optical properties of nanomaterials have emerged as effective tools for the detection of viruses in foods. However, they still face several challenges, including substantial sample preparation and relatively poor sensitivity due to complex food matrices, which limit their field applications. Hence, the purpose of this review is to provide an overview of recent advances in biosensing techniques, including electrochemical, SERS-based, and colorimetric biosensors, for detecting viral particles in food samples, with emerging techniques for extraction/concentration of virus particles from food samples. Moreover, the principle, design, and advantages/disadvantages of each biosensing method are comprehensively described. This review covers the recent development of rapid and sensitive biosensors that can be used as new standards for monitoring food safety and food quality in the food industry.

Published
2023
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31. Additional file 1 of Microarray detection method for pathogen genes by on-chip signal amplification using terminal deoxynucleotidyl transferase

Author

Kim, Tai-Yong, Lim, Min-Cheol, Lim, Jeong-A, Choi, Sung-Wook, and Woo, Min-Ah

Abstract

Additional file 1: Table S1. Oligonucleotide information used in this study. Figure S1. Images of (A) a COC chip and (B) attachable reaction chambers. (C) An image of 25 µL of green dye solution injected into the reaction chambers attached to the COC chip. Scale bar is 25 mm. Figure S2. Capture images of array spots formed on the COC chip for optimization of experimental parameters. Scale bar is 4 mm. Figure S3. Agarose TBE gel (2.5%) electrophoresis results of the PCR or PCR and lambda exonuclease reaction product for the four pathogens. Lane M: GeneRuler 50 bp DNA ladder (Thermo Scientific) (1.5 µL per lane), lanes 1, 3, 5, and 7: PCR product of E. coli O157:H7, Listeria monocytogenes, Bacillus cereus, and Salmonella enterica Typhimurium, respectively. Lanes 2, 4, 6, and 8: lambda exonuclease reaction product after PCR of E. coli O157, Listeria monocytogenes, Bacillus cereus, and Salmonella enterica Typhimurium, respectively. Gel electrophoresis was conducted at 45 V for 90 min and gel staining was conducted with 1× SYBR Green I and II for 20 min.

Published
2022
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