In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers

Fiorentin, L.; Vieira, ND; Júnior, Waldomiro Barioni; Barros, Samar Freschi

doi:10.1590/s1516-635x2004000200009

Cited by 18 publications

(12 citation statements)

References 31 publications

(28 reference statements)

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“…The effect of lytic, S almonella specific phages on reducing Salmonella numbers in experimentally contaminated fresh‐cut melons stored at different temperatures has been pointed out, where phage mixture reduced Salmonella populations by approximately 3.5 log on honey dew melon slices stored at 5 and 10 °C and by approximately 2.5 log on slices stored at 20 °C, which is greater than the maximal amount achieved using chemical sanitizers . Similar results were obtained by many other workers also .…”

Section: Introductionsupporting

confidence: 92%

Biocontrol of Salmonella Enteritidis in spiked chicken cuts by lytic bacteriophages ΦSP-1 and ΦSP-3

Augustine

Bhat

2015

J. Basic Microbiol.

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The ability of host specific bacteriophages ΦSP-1 and ΦSP-3 to lyse Salmonella in artificially contaminated cuts of pressure cooked chicken meat was evaluated at different temperatures -4 °C, room temperature (28 ± 0.5 °C) and 37 °C applying low and high multiplicity of infection (MOI). Bacteriophages were able to significantly reduce the bacterial counts at all the temperatures studied. At 4 °C, individual application of Φ SP-1 and Φ SP-3 resulted in significant drop in bacterial counts (log10 2.46 and 2.1 CFU/ml, respectively) at high MOI and (log10 0.98 and 0.52 CFU/ml, respectively) at low MOI, when compared to the untreated control on day 3. Similarly at room temperature the drop was log10 3.99 and 3.46 CFU/ml at high MOI and log10 2.51 and 2.3 CFU/ml at low MOI. At 37 °C the drop was log10 1.98 and 2.38 at high MOI and at low MOI it was log10 1.52 and 1.98 CFU/ml. Increased efficiency was observed when phages where applied as cocktail at high MOI as the bacterial counts at the end of day 3 dropped by log10 3.52 CFU/ml at 37 °C and to beyond detectable level at 4 °C and room temperature. The average reduction of bacterial load in the same group was -4 °C (79%), room temperature (92%) and 37 °C (78%).

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Section: Introductionsupporting

confidence: 92%

Biocontrol of Salmonella Enteritidis in spiked chicken cuts by lytic bacteriophages ΦSP-1 and ΦSP-3

Augustine

Bhat

2015

J. Basic Microbiol.

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“…However, these studies do not detail the genomic architecture of the mentioned bacteriophages or their biological activity in vitro. In fact, only the reports of Santander & Robeson (2002) and of Fiorentin et al (2004) establish analysis criteria based on restriction patterns using EcoR1 and RAPD, respectively. In addition, there is no information as to stability of the viral particles in suspension media for field application.…”

Section: Introductionmentioning

confidence: 99%

Genomic variants of bacteriophages against Salmonella enterica serovar Enteritidis with potential application in the poultry industry

Robeson

Retamales

Borie

2008

Rev. Bras. Cienc. Avic.

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Salmonella enterica serovar Enteritidis (SE) is a prevalent gastrointestinal pathogen worldwide, threatening both animal and human health. In the latter, disease is associated to the consumption of SE-contaminated products from the poultry industry. The control of SE infection is largely based on the use of antibiotics and vaccines, but the use of lytic bacteriophages is re-emerging as an additional strategy for SE control. In fact, a number of recent reports point to the adequacy of bacteriophage as an efficient prophylactic or therapeutic countermeasure to SE infections. However, less attention has been focused on the basic biology of these bacteriophages. Here we report on three bacteriophages (f18, IF1 and EST2) that share a common viral particle morphology but are genomic variants as judged by their EcoRI DNA restriction patterns. Furthermore, they differ in their lytic capability towards SE, being EST2 the most efficient. They show a very narrow host range, efficiently infecting only SE strains. In terms of stability in various suspension media, including distilled water, all three bacteriophages remained viable, without noticeable decay in titer for at least 15 days at 25ºC. These results suggest the suitability of the tested bacteriophages as SE-controlling agents in the poultry industry

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“…Future work in this area will also involve prescreening and electing other potential phages using the C. elegan model before extending the in vivo experiments in chicken following the methodologies of O'Flynn et al., () and Fiorentin et al . ().…”

Section: Discussionmentioning

confidence: 97%

“…The simplicity, elegance, and the cost effectiveness of the C. elegans model for the in vivo validation were displayed by this study, taking us a step toward trails in other animal models. Future work in this area will also involve prescreening and electing other potential phages using the C. elegan model before extending the in vivo experiments in chicken following the methodologies of O'Flynn et al, (2006) and Fiorentin et al (2004).…”

Section: Discussionmentioning

confidence: 99%

Application of ΦSP-1 and ΦSP-3 as a therapeutic strategy againstSalmonellaEnteritidis infection usingCaenorhabditis elegansas model organism

Augustine

Gopalakrishnan

Bhat

2014

FEMS Microbiol Lett

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The potential of Salmonella-specific phages ΦSP-1 and ΦSP-3 as biocontrol agents was studied in vitro, employing host cell lysis test and in vivo, using Caenorhabditis elegans as a model organism. For in vivo testing, stage 4 C. elegans larvae were experimentally infected with the pathogen Salmonella. Worm mortality was scored for 10 days. TD50 (the time required for 50% of the nematodes to die) of infected worms in the presence of bacteriophages was comparable to uninfected worms, and the two phages provided an increased protection than each one. This study in addition demonstrated the simplicity, elegance, and the cost effectiveness of the C. elegans model for in vivo validation.

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In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers

Cited by 18 publications

References 31 publications

Biocontrol of Salmonella Enteritidis in spiked chicken cuts by lytic bacteriophages ΦSP-1 and ΦSP-3

Biocontrol of Salmonella Enteritidis in spiked chicken cuts by lytic bacteriophages ΦSP-1 and ΦSP-3

Genomic variants of bacteriophages against Salmonella enterica serovar Enteritidis with potential application in the poultry industry

Application of ΦSP-1 and ΦSP-3 as a therapeutic strategy againstSalmonellaEnteritidis infection usingCaenorhabditis elegansas model organism

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