Characterization of the lytic phage MSP1 for the inhibition of multidrug-resistant Salmonella enterica serovars Thompson and its biofilm

Park, Haejoon; Kim, Jinshil; Kim, Hyeongsoon; Cho, Eunshin; Park, Hyeeun; Jeon, Byeonghwa; Ryu, Sangryeol

doi:10.1016/j.ijfoodmicro.2022.110010

Cited by 17 publications

(1 citation statement)

References 65 publications

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“…Another study found that application of Salmonella phage LPSE1 at MOI = 1 had reduced the number of recoverable Salmonella by 1.44, 0.52, and 2.02 log CFU on milk, sausage and lettuce, respectively at MOI = 1 20 . A recent study by Park et al, observed that the treatment of chicken milk and meat with phage MSP1 reduced the number of Salmonella below the detection limit 21 . Such promising findings also led to the development of phage-based products.…”

Section: Introductionmentioning

confidence: 99%

Phenotypic characterization and genomic analysis of a Salmonella phage L223 for biocontrol of Salmonella spp. in poultry

Khan,

Islam,

Barua

et al. 2024

Sci Rep

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The escalating incidence of foodborne salmonellosis poses a significant global threat to food safety and public health. As antibiotic resistance in Salmonella continues to rise, there is growing interest in bacteriophages as potential alternatives. In this study, we isolated, characterized, and evaluated the biocontrol efficacy of lytic phage L223 in chicken meat. Phage L223 demonstrated robust stability across a broad range of temperatures (20–70 °C) and pH levels (2–11) and exhibited a restricted host range targeting Salmonella spp., notably Salmonella Typhimurium and Salmonella Enteritidis. Characterization of L223 revealed a short latent period of 30 min and a substantial burst size of 515 PFU/cell. Genomic analysis classified L223 within the Caudoviricetes class, Guernseyvirinae subfamily and Jerseyvirus genus, with a dsDNA genome size of 44,321 bp and 47.9% GC content, featuring 72 coding sequences devoid of antimicrobial resistance, virulence factors, toxins, and tRNA genes. Application of L223 significantly (p < 0.005) reduced Salmonella Typhimurium ATCC 14,028 counts by 1.24, 2.17, and 1.55 log CFU/piece after 2, 4, and 6 h of incubation, respectively, in experimentally contaminated chicken breast samples. These findings highlight the potential of Salmonella phage L223 as a promising biocontrol agent for mitigating Salmonella contamination in food products, emphasizing its relevance for enhancing food safety protocols.

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Section: Introductionmentioning

confidence: 99%