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

被引：60

作者：

Thung, Tze Young ^{[1
]}

Premarathne, Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari ^{[1
]}

Chang, Wei San ^{[1
]}

Loo, Yuet Ying ^{[1
]}

Chin, Yih Zhet ^{[1
]}

Kuan, Chee Hao ^{[1
]}

Tan, Chia Wanq ^{[1
]}

Basri, Dayang Fredalina ^{[2
]}

Radzi, Che Wan Jasimah Wan Mohamed ^{[3
]}

Radu, Son ^{[1
]}

机构：

[1] Univ Putra Malaysia, Fac Food Sci & Technol, Ctr Excellence Food Safety Res, Upm Serdang 43400, Selangor Darul, Malaysia

[2] Univ Kebangsaan Malaysia, Novel Antibiot Lab, Sch Diagnost & Appl Hlth Sci, Fac Hlth Sci, Ukm Kuala Lumpur 50300, Malaysia

[3] Univ Malaya, Fac Sci Bldg, Dept Sci & Technol Studies, Um Kuala Lumpur 50603, Malaysia

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 78卷

关键词：

Salmonella Enteritidis; Isolation; Bacteriophage; Bio-control; Food; TYPHIMURIUM;

D O I：

10.1016/j.lwt.2016.12.044

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A Salmonella Enteritidis lytic bacteriophage designated as 5E07 was isolated from retail meat samples. Electron micrograph revealed that phage 5E07 belonged to family Podoviridae. Phage SE07 was relatively stable at the temperature ranging from 28 to 65 degrees C. Furthermore, it exhibited remarkable pH stability (between pH 4.0-11.0). The effectiveness of phage 5E07 was determined in different food matrices (fruit juice, fresh eggs, beef and chicken meat) experimentally contaminated with S. Enteritidis. A significant reduction of S. Enteritidis population (about 2 log cycles) was obtained in fruit juice and fresh eggs after incubation at 4 degrees C for 48 h. Furthermore, within the same period, bacterial population was reduced by 2.1 and 2.0 log cycles on the bacteriophage treated beef and chicken meat samples, respectively. In this study, the obtained data suggested that phage 5E07 might have potential uses against Salmonella food borne infections. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：222 / 225

页数：4

共 14 条

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