Removal and analysis of foodborne-associated pathogens via peptide functionalized nanoparticles

Abstract

Foodborne illnesses still remain a major health issue, as the WHO reported 600 million diseases and 420,000 deaths worldwide in 2010. Most of them were caused by pathogens like Campylobacter spp., Salmonella enterica, Escherichia coli, and Listeria monocytogenes. Due to the short shelf life of fresh meat and dairy products, a rapid detection of pathogens in contaminated food products is essential. Since reference methods for microbial food analysis require time-consuming nonselective and selective culturing procedures, the need for more efficient approaches is given. In this study, we employ superparamagnetic iron oxide nanoparticles (SPIONs) functionalized with the peptide KRQGRVEVLYRASWGTV derived from the salivary protein GP-340, to successfully remove different species of food-related microorganisms (Pseudomonas paracarnis, Campylobacter jejuni, Escherichia coli, Enterococcus faecalis, Salmonella enterica, and Listeria monocytogenes) from pure media and homogenates derived from retail meat products. We discovered differences in extraction efficiencies from pure culture ranging from 18% (C. jejuni) to complete extraction (E. faecalis, L. monocytogenes and P. paracarnis) depending on the organism. It was also shown that L. monocytogenes could successfully be removed from co-culture with a high surplus of non-pathogenic P. paracarnis, and also from food matrices. • SPIONCitcan be functionalized with a GP-340 derived peptide (SPIONPep) • SPIONPep can immobilize and remove L. monocytogenes from pure and co-culture with high surplus of non-pathogenic P. paracarnis • Removal of L. monocytogenes is also possible in complex food matrices