Artículo de publicación ISISin acceso a texto completoSalmonella enterica serotype Enteritidis (SE) is a major cause of foodborne disease outbreaks
worldwide. We evaluated the effectiveness of five lytic bacteriophages applied as a cocktail to
reduce the counts of SE in two types of processed meat products: cooked (turkey ham (TB) and
chicken sausage (CS)) and cured sausage (Italian salami (IS) and barbecue sausage (BS)). Groups
of 25 samples each were contaminated with SE, treated with a phage cocktail using a multiplicity of
infection of 10(5) and then incubated for ten days at 18 degrees C and 4 degrees C. A significant
reduction in bacteria was obtained on days 3, 6 and 10 in all matrices incubated at 18 degrees C
(from 0.48 to 2.12 log Colony Forming Units (CFU) g(-1)) and at 4 degrees C (from 0.23 to 2.06 log
CFU g(-1)), with the exception of BS at day 3 at 4 degrees C, and IS at both incubation
temperatures throughout the trial. The viral titre remained stable in all matrices analysed except in
BS. These results show the effectiveness of this bacteriophage cocktail against S. enterica serovar
Enteritidis in some processed meat products such as CS, BS and TB.Fondecyt Project 1110038;
Conicyt Scholarship 2112011
Prevención de la infección por
SuMMaRyInfections caused by Salmonella enterica subspecies enterica serotype Enteritidis (Salmonella Enteritidis) are an important cause of foodborne diseases, epidemiologically associated with the consumption of poultry products. Since antibiotic treatments cause the appearance of multiresistant strains, phages can be used as an alternative method for controlling S. Enteritidis in the poultry industry. The aim of this study was to evaluate the effect of the bacteriophage f3αSE on the incidence of Salmonella Enteritidis in chickens. 15 broiler chickens of 10 days of age were arranged into 5 groups. Groups A and B received 1 ml of a phage suspension orally containing 10 6 and 10 7 PFU/dose, respectively. Two hours later, the birds were challenged orally with 1 ml of Salmonella Enteritidis (4 x 10 6 CFU/dose). The control group (C) only received the phage (10 7 PFU/dose) and the control group D was infected with Salmonella Enteritidis (4 x 10 6 CFU/dose); group E remained untreated and constituted the healthy control. Ten days post challenge, the chickens were euthanised by CO 2 inhalation and samples of intestine and organs were obtained for the re-isolation of the challenge strain and phage. The incidence of infection by Salmonella Enteritidis decreased (P = 0.028) in the group that received 10 7 PFU/dose (7/15 chickens) unlike the group that received a 10 6 PFU dose (8/15 chickens). The decrease in the incidence of Salmonella Enteritidis in chickens by using the phage f3αSE, indicates that it is possible to consider such phages as useful agents in the control of Salmonella Enteritidis infections.Palabras clave: Salmonella, pollos, bacteriófagos.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.