The Lytic Siphophage vB_StyS-LmqsSP1 Reduces the Number of Salmonella enterica Serovar Typhimurium Isolates on Chicken Skin

Shakeri, Golshan; Hammerl, Jens A.; Jamshidi, Abdollah; Ghazvini, Kiarash; Rohde, Manfred; Szabó, István; Kehrenberg, Corinna; Plötz, Madeleine; Kittler, Sophie

doi:10.1128/aem.01424-21

Cited by 10 publications

(8 citation statements)

References 115 publications

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“…One-step growth curve experiments have been accomplished to assess the latent period, rise period (burst time), and burst size, according to a method described by Islam et al [ 46 ] and Shakeri et al [ 88 ], with our modification. Firstly, host bacterial strains were allowed to grow to mid-log phase, and then, 5 mL of bacterial culture (1.0 × 10 7 CFU mL −1 ) and 5 mL of phage lysate (1.0 × 10 6 PFU mL −1 ) were added to 40 mL of fresh Luria–Bertani broth to achieve a multiplicity of infection (MOI) of 0.1.…”

Section: Methodsmentioning

confidence: 99%

Newly Isolated Virulent Salmophages for Biocontrol of Multidrug-Resistant Salmonella in Ready-to-Eat Plant-Based Food

Wójcicki

Świder

Średnicka

et al. 2023

IJMS

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Due to irrational antibiotic stewardship, an increase in the incidence of multidrug resistance of bacteria has been observed recently. Therefore, the search for new therapeutic methods for pathogen infection treatment seems to be necessary. One of the possibilities is the utilization of bacteriophages (phages)—the natural enemies of bacteria. Thus, this study is aimed at the genomic and functional characterization of two newly isolated phages targeting MDR Salmonella enterica strains and their efficacy in salmonellosis biocontrol in raw carrot–apple juice. The Salmonella phage vB_Sen-IAFB3829 (Salmonella phage strain KKP 3829) and Salmonella phage vB_Sen-IAFB3830 (Salmonella phage strain KKP 3830) were isolated against S. I (6,8:l,-:1,7) strain KKP 1762 and S. Typhimurium strain KKP 3080 host strains, respectively. Based on the transmission electron microscopy (TEM) and whole-genome sequencing (WGS) analyses, the viruses were identified as members of tailed bacteriophages from the Caudoviricetes class. Genome sequencing revealed that these phages have linear double-stranded DNA and sizes of 58,992 bp (vB_Sen-IAFB3829) and 50,514 bp (vB_Sen-IAFB3830). Phages retained their activity in a wide range of temperatures (from −20 °C to 60 °C) and active acidity values (pH from 3 to 11). The exposure of phages to UV radiation significantly decreased their activity in proportion to the exposure time. The application of phages to the food matrices significantly reduced the level of Salmonella contamination compared to the control. Genome analysis showed that both phages do not encode virulence or toxin genes and can be classified as virulent bacteriophages. Virulent characteristics and no possible pathogen factors make examined phages feasible to be potential candidates for food biocontrol.

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Section: Methodsmentioning

confidence: 99%

Newly Isolated Virulent Salmophages for Biocontrol of Multidrug-Resistant Salmonella in Ready-to-Eat Plant-Based Food

Wójcicki

Świder

Średnicka

et al. 2023

IJMS

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“…Moreover, phages infecting S . Indiana have only been analyzed regarding their host specificity [ 44 , 57 ]. Four of our phages were able to lyse all five serotypes, most of them with high efficiency.…”

Section: Discussionmentioning

confidence: 99%

“…A high MOI (10 4 /10 5 ) was required at 4 °C compared to 37 °C (MOI 0.0001 to 10) to achieve a reduction between 1.4 and 3 log 10 units of Salmonella ( S . Typhimurium strains) in LB [ 44 ]. Similar results were reported by Yamaki et al (2022) and Wang et al (2017) who achieved a reduction in the S .…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, before being able to use and successfully apply phages, it is necessary to characterize them for their suitability. Many publications report on phage reduction experiments in liquid culture, before applying the phages to food samples [ 41 , 42 , 43 , 44 ]. However, most studies were performed at 37 °C using single Salmonella serotypes, which were infected by phages at high multiplicities of infection (MOIs).…”

Section: Introductionmentioning

confidence: 99%

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A Bacteriophage Cocktail Reduces Five Relevant Salmonella Serotypes at Low Multiplicities of Infection and Low Temperatures

Gvaladze,

Lehnherr,

Große-Kleimann

et al. 2023

Microorganisms

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Salmonella are important pathogenic bacteria and, following Campylobacter, they are the second most common cause of bacterial foodborne infections worldwide. To reduce the presence of bacteria along the food chain, the application of bacteriophages (phages) may be a promising tool. In this study, the lytic properties of six phages against five relevant Salmonella serotypes (S. Enteritidis, S. Typhimurium, S. Infantis, S. Paratyphi B and S. Indiana) were analyzed. Three phages were able to lyse all five serotypes. We determined the lytic potential of each phage on indicator strains in vitro at room temperature (RT) and at 37 °C using low multiplicities of infection (MOIs). Most phages reduced their host more efficiently at RT than at 37 °C, even at the lowest MOI of 0.001. Following this, the lytic activity of a cocktail comprising five phages (MOI = 0.1) was examined with each of the five serotypes and a mix of them at RT, 15, 12, 10, 8 and 6 °C. All cultures of single serotypes as well as the mixture of strains were significantly reduced at temperatures as low as 8 °C. For single serotypes, reductions of up to 5 log10 units and up to 2.3 log10 units were determined after 6 h (RT) and 40 h (8 °C), respectively. The mixture of strains was reduced by 1.7 log10 units at 8 °C. The data clearly suggest that these phages are suitable candidates for biocontrol of various Salmonella serotypes under food manufacturing conditions.

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“…as target bacteria (Żbikowska et al, 2020 ; Islam et al, 2021 ; Wessels et al, 2021 ; Han et al, 2022 ; Khan and Rahman, 2022 ; Abd-El Wahab et al, 2023 ; Shahdadi et al, 2023 ). To date, there are a number of reports describing experimental studies on the reduction of Salmonella through post-harvest application (Goode et al, 2003 ; Hungaro et al, 2013 ; Duc et al, 2018 ; Atterbury et al, 2020 ; Esmael et al, 2021 ; Shakeri et al, 2021 ). In most studies, two Salmonella serotypes and a single phage or a phage cocktail were applied in a laboratory setting to chicken skin or to chicken meat.…”

Section: Introductionmentioning

confidence: 99%

A bacteriophage cocktail can efficiently reduce five important Salmonella serotypes both on chicken skin and stainless steel

Gvaladze,

Lehnherr,

Hertwig

2024

Front. Microbiol.

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Salmonella is one of the most important zoonotic pathogens and is mostly transmitted through food of animal origin. Application of bacteriophages is a promising tool to biocontrol Salmonella on both food and food contact surfaces. In this study, we evaluated the effectiveness of a six-phage cocktail for the reduction of Salmonella Enteritidis and a mixture of five major Salmonella serotypes (S. Enteritidis, Salmonella Typhimurium, Salmonella Infantis, Salmonella Paratyphi B, and Salmonella Indiana) on chicken skin and stainless steel. A phage cocktail with a final concentration of 107 PFU/cm2 was sprayed on these surfaces. After adding the phage cocktail, the samples were incubated at RT (~23°C) for different periods of time. The phage cocktail caused a significant reduction of S. Enteritidis and the mixed culture on chicken skin 30 min after phage addition, with 1.8 log10 and 1 log10 units, respectively. Reduction rates (1.2–1.7 log10 units) on stainless steel after 30 min were similar. Four hours after addition, the phage cocktail caused a significant reduction on both surfaces up to 3 log10 units on chicken skin and 2.4 log10 units on stainless steel. In a further experiment, bacteria added to stainless steel were not allowed to dry to simulate a fresh bacterial contamination. In this case, the bacterial count of S. Enteritidis was reduced below the detection limit after 2 h. The results demonstrate that this phage cocktail has potential to be used in post-harvest applications to control Salmonella contaminations.

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The Lytic Siphophage vB_StyS-LmqsSP1 Reduces the Number of Salmonella enterica Serovar Typhimurium Isolates on Chicken Skin

Cited by 10 publications

References 115 publications

Newly Isolated Virulent Salmophages for Biocontrol of Multidrug-Resistant Salmonella in Ready-to-Eat Plant-Based Food

Newly Isolated Virulent Salmophages for Biocontrol of Multidrug-Resistant Salmonella in Ready-to-Eat Plant-Based Food

A Bacteriophage Cocktail Reduces Five Relevant Salmonella Serotypes at Low Multiplicities of Infection and Low Temperatures

A bacteriophage cocktail can efficiently reduce five important Salmonella serotypes both on chicken skin and stainless steel

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