The use of a bacteriophage cocktail as a biocontrol measure to reduce Salmonella enterica serovar Enteritidis contamination in ground meat and goat cheese

被引：10

作者：

Jorquera, D. ^{[1
]}

Navarro, C. ^{[1
]}

Rojas, V. ^{[1
]}

Turra, G. ^{[2
]}

Robeson, J. ^{[2
]}

Borie, C. ^{[1
]}

机构：

[1] Univ Chile, Fac Ciencias Vet & Pecuarias, Bacteriol Lab, Santiago, Chile

[2] Pontificia Univ Catolica Valparaiso, Inst Biol, Bacteriol Lab, Valparaiso, Chile

来源：

BIOCONTROL SCIENCE AND TECHNOLOGY | 2015年 / 25卷 / 08期

关键词：

bacteriophage; biocontrol; Salmonella Enteritidis; meat; cheese; VIRULENT BACTERIOPHAGE; LISTERIA-MONOCYTOGENES; FOODBORNE PATHOGENS; PHAGE INACTIVATION; FRESH; FOODS; RAW;

D O I：

10.1080/09583157.2015.1018815

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

We evaluated the effectiveness of phages on meats and goat cheese contaminated with Salmonella Enteritidis (SE). In meats, reductions of SE were observed during the whole experiment, while in goat cheese a reduction was only observed at day 3. We discuss the relevance of phages as a biocontrol in food.

引用

页码：970 / 974

页数：5

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