Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food

Thung, Tze Young; Premarathne, Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari; Chang, W. S.; Loo, Yuet Ying; Chin, Yih Zhet; Kuan, Chee Hao; Tan, Chia Wanq; Basri, Dayang Fredalina; Radzi, Che Wan Jasimah Wan Mohamed; Radu, Son

doi:10.1016/j.lwt.2016.12.044

Cited by 69 publications

(52 citation statements)

References 12 publications

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“…In addition, their ability to withstand acid is also an important quality for therapeutic purposes. Almost similar results were reported for other Salmonella phages . S. Enteritidis phages PA13076 and PC2184 were stable between pH 6–9 and 5–11, respectively .…”

Section: Discussionsupporting

confidence: 85%

“…The head diameter and tail lengths of SE‐P3, P16, P37, and P47 varied between 65 ± 2.06–83 ± 3.09 and 43 ± 2.41–109 ± 3.09 nm, respectively. Most of the identified Salmonella phages are tailed viruses of various lengths with double‐stranded DNA genomes and belong to three families of the Caudovirales order, including Myoviridae (long hard‐contractile tailed), Siphoviridae (long non‐flexible contractile), and Podoviridae (short nontapered tailed) . It was reported that 91% of 177 Salmonella phages belonged to the Caudovirales order and 24% of them were in Myoviridae , 31% were in Siphoviridae and 33% were in Podoviridae .…”

Section: Discussionmentioning

confidence: 99%

“…Application of S. Enteritidis‐specific bacteriophages on the chicken carcass surface , sprout seeds , and on different food matrices (fruit juice, fresh eggs, beef, and chicken meat) , chicken breast, pasteurized whole milk, and Chinese cabbage contaminated with S. Enteritidis has been proved to eliminate bacterial contamination efficiently.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of SE‐P3, P16, P37, and P47 bacteriophages infecting Salmonella Enteritidis

et al. 2019

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The aim of this study was to identify and characterize the SE-P3, P16, P37, and P47 phages infecting Salmonella Enteritidis. Transmission electron microscopy analysis showed that the SE phages belonged to the Myoviridae or Siphoviridae family and had plaque sizes between 0.622 ± 0.027 and 1.630 ± 0.036 mm in diameter. sefC, pefA, spvC, sopE, and gipA virulent gene regions were absent in their genome and their calculated genome sizes were between 35.9 and 37.8 kbp. Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that the protein profiles of each phage were different. The SE phages had a short latent period (10-20 min), large burst size (76-356 PFU/cell), and a short burst time (25-35 min). The multiplicity of infection values and mutant frequency of the phages were 0.01-0.0001 and 10 −7 , respectively. They were very infective against their host bacteria when applied at 20°C, 30°C, or 37°C and adsorbed to their host cells by 96.20-97.65% in the first 5 min of incubation, and also Ca 2+ ions did not have a significant effect on their adsorption. The SE phages were resistant to wide pH ranges and high temperatures. These results indicate that the SE phages are good candidates as therapeutic and biocontrol agents against foodborne pathogenic S. Enteritidis.

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Section: Discussionsupporting

confidence: 85%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterization of SE‐P3, P16, P37, and P47 bacteriophages infecting Salmonella Enteritidis

et al. 2019

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“…was reduced by 1.14 and 4.52 log CFU/cm 2 by a phage at MOIs of 10 4 and 10 5 , respectively. Thung et al (2017) also reported that S. Enteritidis in chicken meat was reduced by 2.0 log CFU/g by a phage at an MOI of 10 7 . Based on our results, high titers of phages (MOIs of 10 5 and 10 6 ) were found to be effective in this regard.…”

Section: Discussionmentioning

confidence: 91%

Characterization of Salmonella spp.‐specific bacteriophages and their biocontrol application in chicken breast meat

Kim

Jung

et al. 2020

Journal of Food Science

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Chicken breast meat is considered as the main source of Salmonella infection in humans. The aim of this study was to isolate lytic bacteriophages specific for Salmonella enterica serovars Enteritidis and examine their efficacy in a cocktail for the biocontrol of Salmonella spp. in raw chicken breast meat. Four lytic phages belonging to the Myoviridae and Siphoviridae families were isolated from a river proximate to a duck farm. They exhibited broad lytic activities against 11 strains of S. Enteritidis, 11 strains of S. Typhimurium, and one each of S. Paratyphi A, S. San Diego, and S. Typhi. The phages were determined to be stable, exhibited similar degrees of resistance to heat and pH, and had latent periods ranging from 5 to 30 min. In addition, the phage particles were 100% adsorbed within 18 to 40 min. Viable cell counts of bacteria were significantly reduced in raw chicken breast samples (P < 0.05) when treated with a cocktail of all four bacteriophages at 4 °C for 7 days (multiplicities of infection were from 104 to 106). These results indicate the potential efficacy of the bacteriophage cocktail as a biological agent against S. Enteritidis in raw chicken breast meat. Practical Application Our findings demonstrate that the phages could be effective in reducing the viability of Salmonella spp. bacteria in chicken breast meat. Therefore, the phage cocktail is a potential bactericidal agent for the biocontrol of Salmonella spp. in raw chicken breast meat and could be used use in various poultry industries in the future.

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“…Therefore, the types of phages and bacteria present in a community determine the antibacterial spectrum of the treatment. Previous studies have shown that bacteriophages can be effective against some bacterial species on meat samples (Liu et al., ; Thung et al., ; Yeh et al., ). However, in most of these studies only 1 strain of bacteria was tested, and when the effectiveness of a dual bacteriophage cocktail was tested against 4 different Salmonella serovars, exposure only reduced bacterial numbers by 1 log cycle (Yeh et al., ).…”

Section: Antibacterial Biomoleculesmentioning

confidence: 99%

Integration of Emerging Biomedical Technologies in Meat Processing to Improve Meat Safety and Quality

Ravensdale

Coorey

Dykes

2018

Comp Rev Food Sci Food Safe

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Modern-day processing of meat products involves a series of complex procedures designed to ensure the quality and safety of the meat for consumers. As the size of abattoirs increases, the logistical problems associated with large-capacity animal processing can affect the sanitation of the facility and the meat products, potentially increasing transmission of infectious diseases. Additionally, spoilage of food from improper processing and storage increases the global economic and ecological burden of meat production. Advances in biomedical and materials science have allowed for the development of innovative new antibacterial technologies that have broad applications in the medical industry. Additionally, new approaches in tissue engineering and nondestructive cooling of biological specimens could significantly improve organ transplantation and tissue grafting. These same strategies may be even more effective in the preservation and protection of meat as animal carcasses are easier to manipulate and do not have the same stringent requirements of care as living patients. This review presents potential applications of emerging biomedical technologies in the food industry to improve meat safety and quality. Future research directions investigating these new technologies and their usefulness in the meat processing chain along with regulatory, logistical, and consumer perception issues will also be discussed.

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Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food

Cited by 69 publications

References 12 publications

Characterization of SE‐P3, P16, P37, and P47 bacteriophages infecting Salmonella Enteritidis

Characterization of SE‐P3, P16, P37, and P47 bacteriophages infecting Salmonella Enteritidis

Characterization of Salmonella spp.‐specific bacteriophages and their biocontrol application in chicken breast meat

Integration of Emerging Biomedical Technologies in Meat Processing to Improve Meat Safety and Quality

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