Inactivation of Salmonella enterica on post-harvest cantaloupe and lettuce by a lytic bacteriophage cocktail

Salmonella enterica (S. enterica) is a causative agent of multiple outbreaks of foodborne illness associated with fresh produce, including pre-cut melon and leafy vegetables. Current industrial antimicrobial interventions have been shown to reduce microbial populations by  3 log CFU/g and S. Newport...

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Bibliographic Details
Published in:Current research in food science 2020-06, Vol.2, p.25-32
Main Authors: Wong, Catherine W.Y., Delaquis, Pascal, Goodridge, Lawrence, Lévesque, Roger C., Fong, Karen, Wang, Siyun
Format: Article
Language:English
Subjects:
Bacteriophage
Biocontrol
Cantaloupe
Lettuce
Post-harvest
Salmonella enterica
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Summary:Salmonella enterica (S. enterica) is a causative agent of multiple outbreaks of foodborne illness associated with fresh produce, including pre-cut melon and leafy vegetables. Current industrial antimicrobial interventions have been shown to reduce microbial populations by  3 log CFU/g and S. Newport S2 by 1 log CFU/g on both lettuce and cantaloupe tissues at all sampling times. In contrast, populations of strains S. Thompson S193 and S194 were reduced by 2 log CFU/g on day 0 on lettuce, but were not significantly different (P > 0.05) from the controls thereafter, S. Newport S195 populations were reduced on lettuce by 1 log CFU/g on day 0 and no reductions were found on cantaloupe tissue. Both aerobic populations and water activity were higher on cantaloupe than on lettuce. The water activity of lettuce decreased significantly (P  3 log CFU/g.•No significant reduction of S. Newport S195 was observed on lettuce and cantaloupe.•Multiplicity of infection of bacteriophage to S. enterica cells was 1000:1.
ISSN:2665-9271
2665-9271
DOI:10.1016/j.crfs.2019.11.004