Sanitation System for Phage Problem and Starter Cultures PDF

Sanitation System for Phage Problem and Starter Cultures Ceren COŞKUN - 2311728 Buse Yağmur ALADAĞ -2238913 Cem CİBİR - 2382208  Table of Contents 01 Introduction 05 Strategies for Phage Control 02 Understanding Phages...

Sanitation System for Phage Problem and Starter Cultures Ceren COŞKUN - 2311728 Buse Yağmur ALADAĞ -2238913 Cem CİBİR - 2382208  Table of Contents 01 Introduction 05 Strategies for Phage Control 02 Understanding Phages 06 Case Studies and Examples 03 Impact of Phage Contamination 07 Future Directions and Innovations 04 Sanitation Systems in Food Production 08 Conclusion 01 Introduction Definition and Importance of Sanitation Systems Sanitation systems in food production refer to the practices and procedures implemented to maintain cleanliness and hygiene in processing facilities (Troller, 2012). Sanitation is crucial for ensuring food safety, quality, and compliance with regulatory standards. Sanitation systems in food engineering refer to the procedures and equipment used to maintain cleanliness and hygiene in food processing facilities. This includes: Sanitation protocols Cleaning agents Equipment sanitation Waste management And hygiene practices to ensure food safety and prevent contamination Phage Contamination in Starter Cultures Starter cultures are mixtures of microorganisms used as starters for fermented foods. These preparations affect the fermentation process and impart specific flavors, textures, and quality characteristics to the final product (Hansen, 2014). Phages, or bacteriophages, are viruses that infect bacteria, including those in starter cultures and they are the most abundant organisms in the biosphere (Clokie,2011). Phage contamination poses a significant threat to the stability and effectiveness of starter cultures, leading to product defects and economic losses.  02 Understanding Phages  Characteristics of Bacteriophages Bacteriophages, also known as phages, are a specific type of virus that infects and replicates only within bacterial hosts. Phages come in different shapes and sizes, and they employ various mechanisms to infect their hosts. Phages can have a lytic or lysogenic lifecycle, impacting bacterial populations differently. The issue of phage contamination in starter cultures Viruses known as "phages" or bacteriophages infect bacteria. Phage viruses are found in bacteria-rich environments, including human-made vats used for food fermentation. The dairy industry has implemented strategies to manage phages, such as modified industrial layouts, cleanliness, ventilation, process modifications, starter media, and culture rotation. However, phage infection of starter LAB cultures remains a common cause of incomplete or slow fermentation, and some cases even result in product downgrading, despite significant efforts by industrial technologists and researchers. (Marcó et al., 2012)  Lifecycle of Phages Some phages follow a lytic lifecycle, which Other phages adopt a lysogenic lifecycle where implies that they infect a bacterial cell, take over they integrate their genetic material into bacteria, its machinery to replicate themselves, and letting them reproduce normally until phage genes ultimately cause the cell's destruction, releasing activate, later leading to the production of new the newly formed phages into the environment. phages and ultimately the lysis of the bacterial host.  Common Phage Strains Affecting Food Production Common phage strains may vary depending on the type of food product, processing methods, and environmental factors. Lactococcus lactis phages: Acetobacter europaeus Leuconostoc oenos These phages infect phages: phages: (known as bacteria of the Lactococcus vinegar fermentations Oenococcus oeani) from red genus, commonly found in wine production dairy products such as cheese and yogurt. 03 IMPACT OF PHAGE CONTAMINATION Effects of Phage Contamination on Starter Cultures Phage contamination can lead to reduced fermentation rates, inconsistent product quality, and off-flavors in fermented foods. Rapid bacterial lysis caused by lytic phages can result in the loss of starter culture effectiveness and product spoilage.  Economic Implications of Phage Contamination Phage contamination can result in production downtime, product recalls, and rejection of batches, leading to significant financial losses for food manufacturers. Costs associated with implementing sanitation measures and replacing contaminated starter cultures further exacerbate economic impacts.  Challenges in Detecting and Managing Phage Contamination Traditional methods for detecting phages in starter cultures may be time- consuming and labor-intensive. Phages can develop resistance to control measures, necessitating continuous monitoring and adaptation of management strategies.  04 SANITATION SYSTEMS IN FOOD PRODUCTION Proper sanitation can reduce the risk of phage contamination by removing potential sources of bacterial hosts and viral particles from processing environments Key components of an effective sanitation system: 1) Adequate cleaning and disinfection protocols 2) The routine monitoring and verification of sanitation efficacy 3) The implementation of barrier methods and biosecurity measures in order to prevent cross-contamination between production areas Cleaning and Sanitizing: Regular cleaning and sanitizing of equipment and facilities to remove contaminants. Personal Hygiene: Ensuring proper hygiene practices among food handlers to prevent microbial contamination. Pest Control: Implementing measures to prevent and control pests to maintain a hygienic environment. Waste Management: Proper disposal of waste materials to prevent contamination and pest attraction. Water Quality Management: Ensuring the safety of water used in food production to prevent microbial contamination. Cross-Contamination Prevention: Implementing measures to prevent cross- contamination between different food products.  05 STRATEGIES FOR PHAGE CONTROL  Chemical interventions to prevent phage contamination Application of sanitizers and disinfectants effective against phages on surfaces, equipment, and processing water. Use of bacteriophage-specific antimicrobial agents or virucidal treatments to target phage populations. Physical methods for reducing phage presence Filtration techniques to remove phages from liquid media and processing streams. Heat treatment or pasteurization to inactivate phages and reduce their viability in food products.  Biological Methods for Phage Control Use of bacteriophage-resistant bacterial strains in starter cultures to mitigate the impact of lytic phages. Phage depolymerases and other enzymes may be employed to degrade phage structural components and inhibit infection. 06 CASE STUDIES AND EXAMPLES  Real Life Examples In 2010, Pringsulaka et al. reported a new phage infection in a Thai factory producing Nham, a traditional fermented sausage. Lactobacilli and Pediococci bacteria drive the fermentation process. This was the first-ever report of phage infection in the meat industry in Thailand. The study examined 39 samples of Nham from northern Thailand and identified a new Podoviridae lactic acid bacteria phage called phi22. In 1997, Nestle, collected 80 examined phages that were harmful to the dairy industry. These phages were sourced from European plants and factories where fermentation breakdowns occurred, particularly in yogurt and cheese production.  A Case Study Phage Contamination in Dairy Fermentation Background: A dairy processing plant experienced recurrent issues with phage contamination in their yogurt fermentation process. Despite implementing standard sanitation procedures, they continued to observe inconsistencies in product quality and frequent production disruptions. Challenge: Phage contamination led to reduced fermentation rates and undesirable changes in product flavor and texture. The company faced increased production downtime and customer complaints, resulting in significant economic losses. What Can Be The Solution? Solution: The company conducted a thorough assessment of their sanitation protocols and identified critical control points vulnerable to phage contamination. They implemented enhanced cleaning and disinfection procedures targeted specifically at reducing phage levels in the production environment. Outcome: By implementing these measures, the dairy processing plant successfully reduced phage contamination levels and improved product consistency. Production efficiency increased, and customer satisfaction improved as a result of the enhanced sanitation system.  07 FUTURE DIRECTIONS AND INNOVATIONS Emerging Technologies for Phage Detection and Control Rapid Phage Detection Methods: Biotechnological Approaches: Utilizing molecular biology techniques like Scientists are using biotechnology to PCR (Polymerase Chain Reaction) and develop new antimicrobial agents and metagenomics, researchers are developing phage-resistant bacterial strains to rapid and efficient methods to detect combat phage infections. phages. These techniques enable the quick identification of phage presence in various environments, aiding in the timely implementation of control measures.  Emerging Technologies for Sanitation Systems Eco-Friendly Solutions: Researchers AI and Predictive Modeling Integration: are exploring eco-friendly options such Artificial intelligence and predictive as probiotic-based biocontrol agents modeling are being integrated to optimize and phage-derived antimicrobials. sanitation schedules and resource These solutions aim to combat allocation. By analyzing data, these pathogens effectively while minimizing techniques improve efficiency while environmental impact. minimizing resource usage. 08 CONCLUSION  Strong sanitation measures are required because phage contamination is a major threat to the food production sector and starting cultures. To mitigate economic losses and ensure product quality and safety, it is imperative to combine effective sanitation methods with targeted phage control strategies. To remain ahead of emerging phage risks and preserve customer confidence in food products, sanitation systems require constant monitoring, adaptation, and innovation. Promoting phage control initiatives and preserving the integrity of starter cultures and fermented foods require cooperation amongst stakeholders, which includes food producers, scientists, and regulatory bodies.  References Clokie, M. R., Millard, A. D., Letarov, A. V., & Heaphy, S. (2011). Phages in nature. Bacteriophage, 1(1), 31–45. https://doi.org/10.4161/bact.1.1.14942 Hansen, E. B. (2014, January 1). STARTER CULTURES | Uses in the Food Industry. Elsevier eBooks. https://doi.org/10.1016/b978-0-12-384730-0.00320-7 Jaglan, A. B., Anand, T., Verma, R., Vashisth, M., Virmani, N., Bera, B. C., Vaid, R. K., & Tripathi, B. N. (2022, November 24). Tracking the phage trends: A comprehensive review of applications in therapy and food production. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2022.993990 Kamiński, B., & Paczesny, J. (2024). Bacteriophage Challenges in Industrial Processes: A Historical Unveiling and Future Outlook. Pathogens, 13(2). https://doi.org/10.3390/pathogens13020152 Marcó, M. B., Moineau, S., & Quiberoni, A. (2012a, July 1). Bacteriophages and dairy fermentations. Bacteriophage. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3530524/ Troller, J. (2012, December 2). Sanitation in Food Processing. Academic Press. http://books.google.ie/books?id=ACKiTrmmWSIC&printsec=frontcover&dq=Sanitation+in+Food+Processin g+By+John+A.+Troller&hl=&cd=1&source=gbs_api