A note on stability in food matrices of Salmonella enterica serovar Enteritidis-controlling bacteriophages

被引：9

作者：

Robeson, James ^{[1
]}

Turra, Gabriel ^{[1
]}

Huber, Karen ^{[1
]}

Borie, Consuelo ^{[2
]}

机构：

[1] Pontificia Univ Catolica Valparaiso, Fac Ciencias, Inst Biol, Microbiol Lab, Valparaiso, Chile

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

来源：

ELECTRONIC JOURNAL OF BIOTECHNOLOGY | 2014年 / 17卷 / 04期

关键词：

Biocontrol; Foodstuffs; Phage; VIRULENT BACTERIOPHAGE; BIOCONTROL; THERAPY;

D O I：

10.1016/j.ejbt.2014.06.001

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：

Background: Lytic bacteriophages are bacterial viruses that upon infection kill their host cells and therefore have re-emerged as biological control agents of bacterial pathogens, particularly in the field of food related infections. Here, we investigated the stability in different food matrices of five phage isolates capable of controlling the foodborne pathogen Salmonella enterica serovar Enteritidis (SE). Results: We found that two phages, originally isolated from food sources, were up to 5 logs more stable than three phages isolated from sewage, in ten food matrices (fresh and processed) at both 4 degrees C and 18 degrees C. Conclusion: Lytic phages isolated from contaminated food sources seem to be a better choice when structuring phage cocktails to be used in the control of SE in food management protocols. (C) 2014 Pontificia Universidad Catolica de Valparaiso. Production and hosting by Elsevier B.V. All rights reserved.

引用

页码：189 / 191

页数：3

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