Isolation, Characterization, and Application of Bacteriophage LPSE1 Against Salmonella enterica in Ready to Eat (RTE) Foods

Abstract

Salmonella infection is an important foodborne consumer health concern that can be mitigated during food processing. Bacteriophage therapy imparts many advantages over conventional chemical preservatives including pathogen specificity, natural derivation, potency, and providing a high degree of safety. The objective of this study aimed to isolate and characterize a phage that effectively control Salmonella food contamination. Out of 35 isolated phages, LPSE1 demonstrated a broad Salmonella host range, robust lytic ability, extensive pH tolerance, and prolonged thermal stability. The capacity for phage LPSE1 to control Salmonella Enteritidis-ATCC13076 in milk, sausage, and lettuce was established. Incubation of LPSE1 at 28°C in milk reduced recoverable Salmonella by approximately 1.44 log10 CFU/mL and 2.37 log10 CFU/mL at MOI of 1 and 100, respectively, as relative to the phage-excluded control. Upon administration of LPSE1 at an MOI of 1 in sausage, Salmonella count decreased 0.52 log10 at 28°C. At MOI of 100, the count decreased 0.49 log10 at 4°C. Incubation of LPSE1 on lettuce reduced recoverable Salmonella by 2.02 log10, 1.71 log10, and 1.45 log10 CFU/mL at an MOI of 1, 10, and 100, respectively, as relative to the negative control. Taken together, these findings establish LPSE1 as an effective weapon against human pathogenic Salmonella in various ready to eat foods.

Bacteriophage ZCSE2 is a Potent Antimicrobial against Salmonella enterica Serovars: Ultrastructure, Genomics and Efficacy

“…These results support previous reports of low temperature phage lysis of host bacteria [12]. Significant reductions in Salmonella counts are encouraging for their adoption for commercial use in the control of bacterial contamination in food products, as concluded by several studies [8,12,33], especially with foods that are considered sources of salmonellosis, such as poultry, eggs, and milk [35,36].…”

Application of a Novel Phage LPSEYT for Biological Control of Salmonella in Foods

“…Phages were isolated from water samples obtained in Wuhan, China, based on modification of the method described by Huang et al [26]. Water samples were centrifuged at 10,000× g for 10 min, followed by filtration through a 0.22-µm filter (Millipore, Ireland).…”

“…The genomic DNA of phage LPSEYT was extracted and purified according to a previous report [26]. The sequencing of the LPSEYT was performed using the HiSeq platform (Illumina, United States), and the reads obtained assembled by MicrobeTrakr plus (v0.9.1) software.…”

Bacteriophages as an alternative to the use of antibiotics in poultry breeding

“…The enrichment was carried out following the methodology of Benson (1980). The host range and the titer of the phage cocktails were determined following the methodology of Huang et al (2018) and those that were specific only against Salmonella spp. were applied in a poultry farm where pilot trials are carried out.…”

“…Phages are used as a biological alternative to eliminate pathogenic bacteria from food, because they do not affect eukaryotic cells and are safe for beneficial microorganisms that are also found in food and in the human intestinal tract. They provide a high degree of safety due to their specificity of host bacteria http://sciforum.net/conference/mol2net-05 since they produce rapid host death (Fiorentin, Vieira, & Barioni, 2005;Huang et al, 2018;Pang, Lambertini, Buchanan, Schaffner, & Pradhan, 2017). These viruses are widely distributed in human and animal feces, sewage and the environment of edible animals (Dueñas el al., 2017).…”