Complete genome sequence of the salmonella enterica serovar enteritidis bacteriophages fSE1C and fSE4C isolated from food matrices

Abstract

Salmonella enterica serovar Enteritidis is one of the most common causes of Salmonellosis worldwide. Utilization of bacteriophages as prophylactic agents is a practical solution to prevent Salmonellosis in ready-to-eat products. Shelf stability is one of the desirable properties for prophylactic bacteriophages. Here, we describe the phenotype, genome, and phylogeny of fSE1C and fSE4S Salmonella bacteriophages. fSE1C and fSE4S were previously isolated from pickle sauce and ground beef respectively and selected for their significant shelf stability. fSE1C and fSE4S showed a broad S. enterica serovar range, infecting several Salmonella serovars. The viral particles showed an icosahedral head structure and flexible tail, a typical morphology of the Siphoviridae family. fSE1C and fSE4C genomes consists of dsDNA of 41,720 bp and 41,768 bp with 49.73% and 49.78% G + C, respectively. Comparative genomic analysis reveals a mosaic relationship between S. enterica serovar Enteritidis phages isolated from Valparaiso, Chile.

Characterization of Four Novel Bacteriophages Isolated from British Columbia for Control of Non-typhoidal Salmonella in Vitro and on Sprouting Alfalfa Seeds

“…Some patterns only differed by a few bands, suggesting the conservation of EcoR 1-specific cutting sites and a familial relationship between the characterized phages. Although Siphoviruses are known to exhibit remarkable mosaicism ( Santander et al, 2017 ), it is expected that several components would exhibit notable similarity as these phages belong to the same family and present similar, though not identical, host ranges. Indeed, Salmonella phages fSE1C and fSE4C previously isolated from pickle sauce and ground beef, respectively, were digested with EcoR I, Hind III, and Hae III restriction enzymes and showed very similar banding patterns ( Santander et al, 2017 ).…”

Bacteriophage-Insensitive Mutants of Antimicrobial-Resistant Salmonella Enterica are Altered in their Tetracycline Resistance and Virulence in Caco-2 Intestinal Cells

“…Attenuated virulence in phage-resistant bacteria has been noted previously. For example, loss of the O-polysaccharide on the LPS of S. Enteritidis conferred resistance to phage infection and resistant mutants were avirulent when tested with the Caenorhabditis elegans virulence model [32]. Moreover, it is known that S. Typhimurium requires an intact O-polysaccharide to trigger programmed cell death in C. elegans [33], and loss of this constituent was correlated with loss of virulence.…”

Response to Acid Adaptation in Salmonella enterica Serovar Enteritidis

“…There are more than 2600 identified Salmonella serotypes, of which Salmonella enterica serovar Enteritidis ( S . Enteritidis) is the one most frequently associated with human disease (Lee, Runyon, Herrman, Phillips, & Hsieh, ; Santander et al., ; Thung et al., ). Foodborne outbreaks have been increasing due to the consumption of unpasteurized acidic fruit juices, and the use of acidic conditions in food industries to prevent microbial contamination and maintain product quality (Cheng, Churey, & Worobo, ).…”

“…Salmonella is a leading cause of acute gastroenteritis and bacterial foodborne infections, and globally causes approximately 94 million illnesses annually (Muvhali, Smith, Rakgantso, & Keddy, 2017;Ranjbar, Ahmadi, & Memariani, 2016). There are more than 2600 identified Salmonella serotypes, of which Salmonella enterica serovar Enteritidis (S. Enteritidis) is the one most frequently associated with human disease (Lee, Runyon, Herrman, Phillips, & Hsieh, 2015;Santander et al, 2017;Thung et al, 2016). Foodborne outbreaks have been increasing due to the consumption of unpasteurized acidic fruit juices, and the use of acidic conditions in food industries to prevent microbial contamination and maintain product quality (Cheng, Churey, & Worobo, 2018).…”