Evaluation of a lytic bacteriophage for bio-control of Salmonella Typhimurium in different food matrices

Thung, Tze Young; Lee, Epeng; Mahyudin, Nor Ainy; Anuradha, K.; Mazlan, Nurzafirah; Kuan, Chee Hao; Pui, Chai Fung; Ghazali, Farinazleen Mohamad; M.A.R., Nor-Khaizura; Rollon, Wendy Dayang; Tan, Chia Wanq; Radu, Son

doi:10.1016/j.lwt.2019.02.033

Cited by 21 publications

(22 citation statements)

References 13 publications

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“…On the other hand, pH stability tests indicated the phage titer was relatively stable within a pH range of 4–11 (Figure 4b), but it was inactivated under highly acidic conditions at pH 3. In accordance with this finding, several pathogenic bacteria bacteriophages such as Shigella flexneri bacteriophage pSf‐1 (Jun et al, ), Acinetobacter baumannii bacteriophage ΦAB2 (Chen et al, ), and Salmonella Typhimurium bacteriophage ST02 (Thung et al, ) have been shown unstable under extremely acidic conditions. However, data on the thermal and pH parameters for Campylobacter bacteriophages are still limited.…”

Section: Resultsmentioning

confidence: 56%

“…Similarly, Patel, Sharma, Millner, Calaway, and Singh () used bacteriophage spray treatment on spinach blades artificially contaminated with Escherichia coli O157:H7 and achieved a 4.5 log bacterial reduction after 2 hr of bacteriophage addition. Recently, spray application with bacteriophage ST02 was found to be effective in reducing Salmonella Typhimurium by 2.0 log cycles of bacterial population in beef and chicken meat stored at 4°C up to 72 hr (Thung et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Bacteriophage stability tests were carried out as previously described with some modifications (Thung et al, ). In brief, thermal stability of the bacteriophage was assessed by incubating the bacteriophage suspensions at different temperatures (4, 25, 37, 42, and 55°C) for 1 hr.…”

Section: Methodsmentioning

confidence: 99%

“…Negative staining method was performed for preparation of bacteriophage to observe its morphology under transmission electron microscopy (TEM; Thung et al, 2019). Bacteriophage genomic DNA was extracted using the phenol/chloroform method (Sambrook & Russell, 2001).…”

Section: Bacteriophage Morphology and Genome Size Determinationmentioning

confidence: 99%

“…Bacteriophage stability tests were carried out as previously described with some modifications (Thung et al, 2019 and 20 g each), respectively, and spiked with 5 ml of C. jejuni suspension (10 4 CFU/ml) followed by incubation at 4 C for 4 hr to allow the bacteria to adapt to the conditions. Three slices were used for control and treatment, respectively.…”

Section: Thermal and Ph Stabilitymentioning

confidence: 99%

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Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat

Thung

Lee

Mahyudin

et al. 2020

Journal of Food Safety

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Campylobacter jejuni is a major foodborne pathogen causing acute bacterial enteritis worldwide. Screening of novel bacteriophages as biocontrol tools to eliminate C. jejuni in food during pre‐ and postharvest is an emerging research field. In this study, we partially characterized C. jejuni bacteriophage CJ01 for potential use as biocontrol agent. Transmission electron microscopy revealed bacteriophage CJ01 belonged to the Myoviridae family with a genome size of approximately 136 kb. The results of host range assay revealed CJ01 was able to infect C. jejuni and C. lari strains, with burst size about 35 phages per infected cell and latent period of 30 min. The effectiveness of bacteriophage CJ01 (with 100 multiplicity of infection = 100) was determined in mutton and chicken meat artificially contaminated with C. jejuni. The amount of C. jejuni in treated mutton and chicken meat were significantly reduced by 1.70 log CFU/g and 1.68 log CFU/g, respectively, after 48 hr stored at refrigeration temperature (4°C). The data presented here suggest that bacteriophage CJ01 can be used as a postharvest biocontrol agent.

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Section: Resultsmentioning

confidence: 56%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Bacteriophage Morphology and Genome Size Determinationmentioning

confidence: 99%

Section: Thermal and Ph Stabilitymentioning

confidence: 99%

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Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat

Thung

Lee

Mahyudin

et al. 2020

Journal of Food Safety

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Staphylococcus aureus lytic bacteriophage: isolation and application evaluation

Lambuk,

Mazlan,

Lesen

et al. 2024

J Consum Prot Food Saf

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Staphylococcus aureus is a significant pathogen associated with various illnesses, including food poisoning. The development of effective treatments is challenging, necessitating the exploration of novel antimicrobial options. Bacteriophages (phages) have emerged as promising candidates in this regard. In this study, a virulent phage called mSA4 was isolated and characterized. Furthermore, its efficacy in combating S. aureus biofilms and growth in various food products was evaluated. Phage mSA4 demonstrated a broad host range, targeting both S. aureus and methicillin-resistant S. aureus strains. Belonging to the Myoviridae family, it exhibited rapid adsorption (over 50% in 3 min), a short latent period (20 min), and a burst size of 97 phage particles per infected bacterial cell. Furthermore, phage mSA4 displayed stability across a wide range of pH values and temperatures, and effectively degraded established biofilms. Its performance was evaluated in chocolate milk, beef meat, and iceberg lettuce, resulting in significant reductions in bacterial counts (2.1 log CFU/mL, 2.8 log CFU/cm 2 , and 3.2 log CFU/cm 2 , respectively). These findings underscore the potential of phage mSA4 as a natural biocontrol agent against S. aureus.

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Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production

Walker

Zhang

et al. 2021

Appl Microbiol Biotechnol

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Evaluation of a lytic bacteriophage for bio-control of Salmonella Typhimurium in different food matrices

Cited by 21 publications

References 13 publications

Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat

Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat

Staphylococcus aureus lytic bacteriophage: isolation and application evaluation

Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production

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