Assessing the Biocontrol Potential of Some Isolated Bacteriophages Against Salmonella spp. in Food Preservation: A Preliminary Study

Food-and water-borne illnesses caused by Salmonella spp. are one of the pandemic loads in developing nations and are seen as a sign of poor food and water cleanliness. In the early 20th century, bacteriophages were often utilized to treat various bacterial illnesses, but their significance declined after the development of pharmaceutical antibiotics. The resurgence of several microorganisms with antibiotic resistance has sparked new interest in this field of study. This research was done to evaluate the effectiveness of domestically acquired bacteriophages utilized as effective bio-control agents and Salmonella spp. detection methods. Using the enhanced culture approach, 28 phages were recovered from environmental materials. Host range analysis, restriction analysis, pulsed-field gel electrophoresis (PFGE), and transmission electron microscopy were used to characterize some of the isolated phages. Isolated phages may have the potential to be a safe and efficient substitute for antibiotics in the fight against Salmonella infection in the food business since they can be used to biocontrol the bacterium Salmonella for food preservation without changing the natural flora of the gastrointestinal tract. The CUMR17 phage from the family Siphoviridae was chosen due to its size for the biocontrol of Salmonella spp. in chicken meat and milk at 4 degrees C and 25 degrees C, with a constant and powerful biocontrol impact even prior to 24 hours at 4 degrees C. The findings may be used to create a biocontrol agent that avoids Salmonella infection in the food sector, making food safer in impoverished nations.