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Characterization of Salmonella spp.‐specific bacteriophages and their biocontrol application in chicken breast meat

Chicken breast meat is considered as the main source of Salmonella infection in humans. The aim of this study was to isolate lytic bacteriophages specific for Salmonella enterica serovars Enteritidis and examine their efficacy in a cocktail for the biocontrol of Salmonella spp. in raw chicken breast...

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Bibliographic Details
Published in:Journal of food science 2020-03, Vol.85 (3), p.526-534
Main Authors: Kim, Jin Hee, Kim, Hee Jeong, Jung, Soo Jin, Mizan, Md Furkanur Rahaman, Park, Si Hong, Ha, Sang‐Do
Format: Article
Language:English
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Summary:Chicken breast meat is considered as the main source of Salmonella infection in humans. The aim of this study was to isolate lytic bacteriophages specific for Salmonella enterica serovars Enteritidis and examine their efficacy in a cocktail for the biocontrol of Salmonella spp. in raw chicken breast meat. Four lytic phages belonging to the Myoviridae and Siphoviridae families were isolated from a river proximate to a duck farm. They exhibited broad lytic activities against 11 strains of S. Enteritidis, 11 strains of S. Typhimurium, and one each of S. Paratyphi A, S. San Diego, and S. Typhi. The phages were determined to be stable, exhibited similar degrees of resistance to heat and pH, and had latent periods ranging from 5 to 30 min. In addition, the phage particles were 100% adsorbed within 18 to 40 min. Viable cell counts of bacteria were significantly reduced in raw chicken breast samples (P
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15042