Incorporation of phage endolysins against foodborne bacteria in food packaging

Abstract

Despite efforts to reduce the levels of pathogens in foods, they persist, causing serious problems in human health and an impacting the economy. The overuse of antibiotics has contributed to the increase of this issue, leading to the emergence of antibiotic-resistant pathogenic bacteria. The wide distribution of Salmonella spp. between animals and its maintenance in food contribute to this microorganism assuming a role of great importance in world public health. In this sense, it is crucial to develop and evaluate new strategies to control bacterial contamination in foods responsible for causing foodborne infections in humans. Among the antibacterial strategies to combat foodborne pathogenic bacteria, phage endolysins have had promising results in studies performed in foods. Endolysins are phage proteins capable of degrading peptidoglycan, causing rapid cell lysis. Thus, the present proposal aims to evaluate the activity of active food packages using the endolysin LysKpV475 (YP_009280719.1) against Salmonella Typhimurium and Salmonella Enteritidis, in order to preserve the quality and increase the shelf life of food products. The in vitro antibacterial activity was confirmed in previous projects (2020/01535-9 and 2020/09815), showing promising results against several bacterial strains. This project will contribute to increase food quality and safety, and consequently, increase their shelf life and thus reduce losses and associated costs. The present proposal has the potential to promote significant progress beyond the current state of the art in the area of food microbiology, with great scientific impact for the country. (AU)