Exploring the efficacy of bacteriophage cocktails for mitigating Vibrio contamination within the seafood production chain: A feasible approach to microbial risk management

Abstract

Vibrio species are major foodborne pathogens that pose a significant public health risk, particularly in the seafood production chain. Despite the growing concern over Vibrio contamination, effective strategies for its control are still limited. This gap underscores the urgent need for novel approaches to reduce Vibrio contamination in seafood production environments. In this study, we isolated three novel bacteriophages from natural environments, specifically targeting Vibrio species. Whole-genome sequencing and comparative genomic analysis revealed that these phages belong to the Mardecavirus, Maculvirus, and Vapseptimavirus genera. When formulated as a cocktail, these phages effectively lysed 64.93 % of a diverse panel of 77 Vibrio strains, including Vibrio parahaemolyticus, Vibrio alginolyticus, Vibrio vulnificus, and Vibrio anguillarum. The phage cocktail demonstrated significant efficacy in reducing Vibrio contamination on both food surfaces (three types of seafood) and food contact surfaces (cutting boards and gloves) within the seafood production chain. Safety assessments of the phage cocktail were conducted in vitro using cell models and in vivo using Galleria mellonella larvae and mice models, confirming the formulation's safety profile. These findings highlight the potential of the phage cocktail as a viable biological control agent for mitigating Vibrio contamination in seafood production. Furthermore, the study supports the commercial potential of phage-based biocontrol strategies in the food industry, offering a promising alternative to traditional chemical preservatives.