Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts

Fiorentin, L.; Vieira, ND; Júnior, Waldomiro Barioni

doi:10.1590/s1516-635x2005000400010

Cited by 40 publications

(18 citation statements)

References 22 publications

(26 reference statements)

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“…Indeed, several studies have shown that phages effectively reduce Salmonella enterica colonization in poultry (11)(12)(13)(14)(15). The utility of phages in food preservation and safety has also been demonstrated (16)(17)(18)(19)(20)(21). In a previous study based on an experimental model of Gallus gallus free of specific pathogens, we showed that a phage cocktail containing the phages UAB_Phi20, UAB_Phi78, and UAB_Phi87 is highly effective in reducing Salmonella colonization; the same results were obtained when diverse foodstuffs were similarly treated (20,21).…”

supporting

confidence: 77%

Liposome-Encapsulated Bacteriophages for Enhanced Oral Phage Therapy against Salmonella spp

Colom

Cano‐Sarabia

Otero

et al. 2015

Appl Environ Microbiol

152

140

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and UAB_Phi87 were encapsulated in liposomes, and their efficacy in reducing Salmonella in poultry was then studied. The encapsulated phages had a mean diameter of 309 to 326 nm and a positive charge between ؉31.6 and ؉35.1 mV (pH 6.1). In simulated gastric fluid (pH 2.8), the titer of nonencapsulated phages decreased by 5.7 to 7.8 log units, whereas encapsulated phages were significantly more stable, with losses of 3.7 to 5.4 log units. The liposome coating also improved the retention of bacteriophages in the chicken intestinal tract. When cocktails of the encapsulated and nonencapsulated phages were administered to broilers, after 72 h the encapsulated phages were detected in 38.1% of the animals, whereas the nonencapsulated phages were present in only 9.5%. The difference was significant. In addition, in an in vitro experiment, the cecal contents of broilers promoted the release of the phages from the liposomes. In broilers experimentally infected with Salmonella, the daily administration of the two cocktails for 6 days postinfection conferred similar levels of protection against Salmonella colonization. However, once treatment was stopped, protection by the nonencapsulated phages disappeared, whereas that provided by the encapsulated phages persisted for at least 1 week, showing the enhanced efficacy of the encapsulated phages in protecting poultry against Salmonella over time. The methodology described here allows the liposome encapsulation of phages of different morphologies. The preparations can be stored for at least 3 months at 4°C and could be added to the drinking water and feed of animals. Foodborne diseases are a global health problem and include infections with nontyphoidal Salmonella, which is among the most common zoonotic pathogens that affect humans. In fact, this bacterium was responsible for more than 1 million annual cases of food-related illnesses in the United States from 2000 to 2008 (1) and for more than 90,000 cases of salmonellosis (mainly from Salmonella enterica serovars Enteritidis and Typhimurium) diagnosed in the European Union in 2012 (2). The major source of Salmonella infections in humans is poultry products (2), and poultry is the major reservoir of this bacterium. The health risk is exacerbated in the case of broilers, which are asymptomatic carriers that house Salmonella in their gut. In fact, several Salmonella strains persistently colonize chickens but without causing any signs of illness (3). This lack of clinical symptoms facilitates the dissemination of Salmonella within flocks (4), thereby increasing the probability of cross-contamination during the transport, slaughter, and processing of broilers.Salmonella infection in broilers has been controlled mainly through the use of vaccines (5, 6), probiotics, prebiotics, and synbiotics (7), and antibiotics (8), although the effectiveness of these treatments is limited. Importantly, antibiotics can ultimately increase the severity and frequency of colonization by certain resistant strains of Salmonella (9).Phages are viruses ...

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supporting

confidence: 77%

Liposome-Encapsulated Bacteriophages for Enhanced Oral Phage Therapy against Salmonella spp

Colom

Cano‐Sarabia

Otero

et al. 2015

Appl Environ Microbiol

152

140

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“…Among the characteristics of lytic bacteriophages, their target-specificity and rapid bacterial killing and self-replication abilities are particularly suitable for food protection applications (Spricigo, Bardina, Cortés, & Llagostera, 2013). Indeed, the use of bacteriophages in the biocontrol of other pathogens has been studied in chickens (Atterbury, Connerton, Dodd, Rees, & Connerton, 2003;Fiorentin, Vieira, & Barioni, 2005;Goode, Allen, & Barrow, 2003), pig Control of S. Enteritidis in chicken . .…”

Section: Introductionmentioning

confidence: 99%

Characterization of Salmonella spp.‐specific bacteriophages and their biocontrol application in chicken breast meat

Kim

Jung

et al. 2020

Journal of Food Science

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Chicken breast meat is considered as the main source of Salmonella infection in humans. The aim of this study was to isolate lytic bacteriophages specific for Salmonella enterica serovars Enteritidis and examine their efficacy in a cocktail for the biocontrol of Salmonella spp. in raw chicken breast meat. Four lytic phages belonging to the Myoviridae and Siphoviridae families were isolated from a river proximate to a duck farm. They exhibited broad lytic activities against 11 strains of S. Enteritidis, 11 strains of S. Typhimurium, and one each of S. Paratyphi A, S. San Diego, and S. Typhi. The phages were determined to be stable, exhibited similar degrees of resistance to heat and pH, and had latent periods ranging from 5 to 30 min. In addition, the phage particles were 100% adsorbed within 18 to 40 min. Viable cell counts of bacteria were significantly reduced in raw chicken breast samples (P < 0.05) when treated with a cocktail of all four bacteriophages at 4 °C for 7 days (multiplicities of infection were from 104 to 106). These results indicate the potential efficacy of the bacteriophage cocktail as a biological agent against S. Enteritidis in raw chicken breast meat. Practical Application Our findings demonstrate that the phages could be effective in reducing the viability of Salmonella spp. bacteria in chicken breast meat. Therefore, the phage cocktail is a potential bactericidal agent for the biocontrol of Salmonella spp. in raw chicken breast meat and could be used use in various poultry industries in the future.

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“…Previous studies have shown that application of bacteriophages on chicken and turkey carcasses has significant effect in reducing Salmonella spp. (Higgins et al, 2005;Fiorentin et al, 2005;Zinno et al, 2014). Bacteriophages were found to be effective in reducing the intestinal colonization by Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials

Sukumaran

Nannapaneni

Kiess

et al. 2015

International Journal of Food Microbiology

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Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts

Cited by 40 publications

References 22 publications

Liposome-Encapsulated Bacteriophages for Enhanced Oral Phage Therapy against Salmonella spp

Liposome-Encapsulated Bacteriophages for Enhanced Oral Phage Therapy against Salmonella spp

Characterization of Salmonella spp.‐specific bacteriophages and their biocontrol application in chicken breast meat

Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials

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