Isolation and application of bacteriophages to reduce Salmonella contamination in raw chicken meat

Duc, Hoang Minh; Son, Hoang Minh; Honjoh, Ken Ichi; Miyamoto, Takahisa

doi:10.1016/j.lwt.2018.01.072

Cited by 97 publications

(72 citation statements)

References 53 publications

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“…In addition, the average latent period for all the phages was 20 ± 3.8 min while the burst size was 260 ± 144 PFU per host cell. These results were consistent with those reported previously (35). Two phages, EC118BPV and EC366VPV, had the shortest latent period (15 min) while EC11B2PV and EC3A1PV had the longest latent period (25 min).…”

Section: Discussionsupporting

confidence: 93%

“…Host range is one of the most important criteria when selecting phages intended for biocontrol of antimicrobial foodborne pathogens (35). Eight phages were selected to determine phage host range.…”

Section: Discussionmentioning

confidence: 99%

“…Phage latent period and burst size are important parameters to consider when selecting phages for biocontrol purposes (5,31). Phages with a short latent period and large burst size are more effective in inactivating bacteria and are thus considered to be suitable for biocontrol application (35). One-step growth curves revealed that the eight phages have different patterns of growth, suggesting that they have distinct genotypes.…”

Section: Discussionmentioning

confidence: 99%

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Characterization of Lytic Bacteriophages Infecting Multidrug-Resistant Shiga Toxigenic Atypical Escherichia coli O177 Strains Isolated From Cattle Feces

Montso

Mlambo

Ateba

2019

Front. Public Health

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The increasing incidence of antibiotic resistance and emergence of virulent bacterial pathogens, coupled with a lack of new effective antibiotics, has reignited interest in the use of lytic bacteriophage therapy. The aim of this study was to characterize lytic Escherichia coli O177-specific bacteriophages isolated from cattle feces to determine their potential application as biocontrol agents. A total of 31 lytic E. coli O177-specific bacteriophages were isolated. A large proportion (71%) of these phage isolates produced large plaques while 29% produced small plaques on 0.3% soft agar. Based on different plaque morphologies and clarity and size of plaques, eight phages were selected for further analyses. Spot test and efficiency of plating (EOP) analyses were performed to determine the host range for selected phages. Phage morphotype and growth were analyzed using transmission electron microscopy and the one-step growth curve method. Phages were also assessed for thermal and pH stability. The spot test revealed that all selected phages were capable of infecting different environmental E. coli strains. However, none of the phages infected American Type Culture Collection (ATCC) and environmental Salmonella strains. Furthermore, EOP analysis (range: 0.1-1.0) showed that phages were capable of infecting a wide range of E. coli isolates. Selected phage isolates had a similar morphotype (an icosahedral head and a contractile tail) and were classified under the order Caudovirales, Myoviridae family. The icosahedral heads ranged from 81.2 to 110.77 nm, while the contractile tails ranged from 115.55 to 132.57 nm in size. The phages were found to be still active after 60 min of incubation at 37 and 40 • C. Incremental levels of pH induced a quadratic response on stability of all phages. The pH optima for all eight phages ranged between 7.6 and 8.0, while at pH 3.0 all phages were inactive. Phage latent period ranged between 15 and 25 min while burst size ranged from 91 to 522 virion particles [plaque-forming unit (PFU)] per infected cell. These results demonstrate that lytic E. coli O177-specific bacteriophages isolated from cattle feces are highly stable and have the capacity to infect different E. coli strains, traits that make them potential biocontrol agents.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Characterization of Lytic Bacteriophages Infecting Multidrug-Resistant Shiga Toxigenic Atypical Escherichia coli O177 Strains Isolated From Cattle Feces

Montso

Mlambo

Ateba

2019

Front. Public Health

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“…that these four phages belong to the Myoviridae and Siphoviridae families. These findings are consistent with other studies that have found that phages specific to Salmonella are members of the Caudovirales order (Bardina, Spricigo, Cortés, & Llagostera, 2012;Duc et al, 2018). The resistances of the four bacteriophages to heat and pH were similar (Figure 4), thereby indicating their stability to prevent or reduce S. Enteritidis contamination under different food processing environments.…”

Section: Discussionsupporting

confidence: 91%

“…A variety of interventions based on chemical, physical, or biological agents have been developed to prevent the bacterial contamination of food. However, these methods suffer from major shortcomings due to toxicity, alteration of the quality of the food, and unsuitability for practical applications (Aymerich, Picouet, & Monfort, 2008;Chen et al, 2012;Duc et al, 2018;Grant, & Parveen, 2017;Troy, Ojha, Kerry, & Tiwari, 2016).…”

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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Characterization of Salmonella phages isolated from poultry coops and its effect with nisin on food bio‐control

Unverdi,

Erol,

Kaskatepe

et al. 2024

Food Science & Nutrition

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Salmonella is a bacterium associated with food contaminated by various animals, primarily poultry. Interest and research on bacteriophages are increasing because they can be used as an alternative against increasing antibiotic resistance. In our study, eight Salmonella‐specific lytic bacteriophages were isolated from chicken feces. Two of the isolated phages (AUFM_Sc1 and AUFM_Sc3) were chosen for their characterization due to their broader host range. Based on morphological and genomic analysis, AUFM_Sc1 was identified to be close to similar Enterobacteria spp. CC31 (Myoviridae) and AUFM_Sc3 was identified to be close to Salmonella phage vB_Sen_I1 (Demerecviridae (formerly Siphoviridae)). Although these phages have shown promise for use in phage therapy applications for chickens, further studies are needed on their suitability. When a cocktail of these phages (AUFM_Sc1 + AUFM_Sc3) and nisin combination was applied on chicken breast meat, it was determined that it was effective against Salmonella contamination and while a good inhibitory effect was observed on the food, especially during the first 48 h, the effect decreased later, but the bacterial concentration was still low compared to the control group. Therefore, it is considered that the combination of AUFM_Sc1 + AUFM_Sc3 + nisin can be used as a food preservative against Salmonella.

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Isolation and application of bacteriophages to reduce Salmonella contamination in raw chicken meat

Cited by 97 publications

References 53 publications

Characterization of Lytic Bacteriophages Infecting Multidrug-Resistant Shiga Toxigenic Atypical Escherichia coli O177 Strains Isolated From Cattle Feces

Characterization of Lytic Bacteriophages Infecting Multidrug-Resistant Shiga Toxigenic Atypical Escherichia coli O177 Strains Isolated From Cattle Feces

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

Characterization of Salmonella phages isolated from poultry coops and its effect with nisin on food bio‐control

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