Prevention of bacterial foodborne disease using nanobiotechnology

Craig Billington, J Andrew Hudson, Elaine D'SaFood Safety Programme, ESR, Ilam, Christchurch, New Zealand Abstract: Foodborne disease is an important source of expense, morbidity, and mortality for society. Detection and control constitute significant components of the overall management o...

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Autores principales:	Billington C, Hudson JA, D’Sa E
Formato:	article
Lenguaje:	EN
Publicado:	Dove Medical Press 2014
Materias:	Medical technology R855-855.5 Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/a7c7be9913564d48b30f40551b5fa65b
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spelling	oai:doaj.org-article:a7c7be9913564d48b30f40551b5fa65b2021-12-02T08:59:18ZPrevention of bacterial foodborne disease using nanobiotechnology1177-8903https://doaj.org/article/a7c7be9913564d48b30f40551b5fa65b2014-08-01T00:00:00Zhttp://www.dovepress.com/prevention-of-bacterial-foodborne-disease-using-nanobiotechnology-peer-reviewed-article-NSAhttps://doaj.org/toc/1177-8903 Craig Billington, J Andrew Hudson, Elaine D'SaFood Safety Programme, ESR, Ilam, Christchurch, New Zealand Abstract: Foodborne disease is an important source of expense, morbidity, and mortality for society. Detection and control constitute significant components of the overall management of foodborne bacterial pathogens, and this review focuses on the use of nanosized biological entities and molecules to achieve these goals. There is an emphasis on the use of organisms called bacteriophages (phages: viruses that infect bacteria), which are increasingly being used in pathogen detection and biocontrol applications. Detection of pathogens in foods by conventional techniques is time-consuming and expensive, although it can also be sensitive and accurate. Nanobiotechnology is being used to decrease detection times and cost through the development of biosensors, exploiting specific cell-recognition properties of antibodies and phage proteins. Although sensitivity per test can be excellent (eg, the detection of one cell), the very small volumes tested mean that sensitivity per sample is less compelling. An ideal detection method needs to be inexpensive, sensitive, and accurate, but no approach yet achieves all three. For nanobiotechnology to displace existing methods (culture-based, antibody-based rapid methods, or those that detect amplified nucleic acid) it will need to focus on improving sensitivity. Although manufactured nonbiological nanoparticles have been used to kill bacterial cells, nanosized organisms called phages are increasingly finding favor in food safety applications. Phages are amenable to protein and nucleic acid labeling, and can be very specific, and the typical large "burst size" resulting from phage amplification can be harnessed to produce a rapid increase in signal to facilitate detection. There are now several commercially available phages for pathogen control, and many reports in the literature demonstrate efficacy against a number of foodborne pathogens on diverse foods. As a method for control of pathogens, nanobiotechnology is therefore flourishing. Keywords: bacteriophage, pathogen control, detection, food safetyBillington CHudson JAD’Sa EDove Medical PressarticleMedical technologyR855-855.5Chemical technologyTP1-1185ENNanotechnology, Science and Applications, Vol 2014, Iss default, Pp 73-83 (2014)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medical technology R855-855.5 Chemical technology TP1-1185
spellingShingle	Medical technology R855-855.5 Chemical technology TP1-1185 Billington C Hudson JA D’Sa E Prevention of bacterial foodborne disease using nanobiotechnology
description	Craig Billington, J Andrew Hudson, Elaine D'SaFood Safety Programme, ESR, Ilam, Christchurch, New Zealand Abstract: Foodborne disease is an important source of expense, morbidity, and mortality for society. Detection and control constitute significant components of the overall management of foodborne bacterial pathogens, and this review focuses on the use of nanosized biological entities and molecules to achieve these goals. There is an emphasis on the use of organisms called bacteriophages (phages: viruses that infect bacteria), which are increasingly being used in pathogen detection and biocontrol applications. Detection of pathogens in foods by conventional techniques is time-consuming and expensive, although it can also be sensitive and accurate. Nanobiotechnology is being used to decrease detection times and cost through the development of biosensors, exploiting specific cell-recognition properties of antibodies and phage proteins. Although sensitivity per test can be excellent (eg, the detection of one cell), the very small volumes tested mean that sensitivity per sample is less compelling. An ideal detection method needs to be inexpensive, sensitive, and accurate, but no approach yet achieves all three. For nanobiotechnology to displace existing methods (culture-based, antibody-based rapid methods, or those that detect amplified nucleic acid) it will need to focus on improving sensitivity. Although manufactured nonbiological nanoparticles have been used to kill bacterial cells, nanosized organisms called phages are increasingly finding favor in food safety applications. Phages are amenable to protein and nucleic acid labeling, and can be very specific, and the typical large "burst size" resulting from phage amplification can be harnessed to produce a rapid increase in signal to facilitate detection. There are now several commercially available phages for pathogen control, and many reports in the literature demonstrate efficacy against a number of foodborne pathogens on diverse foods. As a method for control of pathogens, nanobiotechnology is therefore flourishing. Keywords: bacteriophage, pathogen control, detection, food safety
format	article
author	Billington C Hudson JA D’Sa E
author_facet	Billington C Hudson JA D’Sa E
author_sort	Billington C
title	Prevention of bacterial foodborne disease using nanobiotechnology
title_short	Prevention of bacterial foodborne disease using nanobiotechnology
title_full	Prevention of bacterial foodborne disease using nanobiotechnology
title_fullStr	Prevention of bacterial foodborne disease using nanobiotechnology
title_full_unstemmed	Prevention of bacterial foodborne disease using nanobiotechnology
title_sort	prevention of bacterial foodborne disease using nanobiotechnology
publisher	Dove Medical Press
publishDate	2014
url	https://doaj.org/article/a7c7be9913564d48b30f40551b5fa65b
work_keys_str_mv	AT billingtonc preventionofbacterialfoodbornediseaseusingnanobiotechnology AT hudsonja preventionofbacterialfoodbornediseaseusingnanobiotechnology AT dsae preventionofbacterialfoodbornediseaseusingnanobiotechnology
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Prevention of bacterial foodborne disease using nanobiotechnology

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