Using Phages to Reduce <i>Salmonella</i> Prevalence in Chicken Meat: A Systematic Review

Almutairi, Malak; Imam, Mohammed; Alammari, Nouf; Hafiz, Radwan; Patel, Faizal; Alajel, Sulaiman M.

doi:10.1089/phage.2021.0017

Cited by 4 publications

(4 citation statements)

References 47 publications

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“…Similar methods have demonstrated a change in redox reactions in Salmonella enterica, S. typhi and S. paratyphi after phage infection [92]. Luo and colleagues successfully used a combination of enrichment and phage-based qPCR assays to rapidly (in 6 h) detect Acinetobacter baumannii in sputum samples from patients with lung infections, using p53 phages [93]; similarly, it only took 10 h for Garrido-Maestu and coworkers to detect Salmonella enteritidis in chicken flesh [94,95]. Phage amplification procedures described in the literature include: (i) Detection of E. coli by a technique using antibody-conjugated beads to isolate amplified MS2 phages [96], and (ii) pathogenic E. coli and Salmonella Newport identification in food samples by using a procedure involving phage coated paper dipsticks and qPCR-mediated detection of viral progeny [97].…”

Section: Phage Amplification-based Detectionmentioning

confidence: 99%

The Use of Bacteriophages in Biotechnology and Recent Insights into Proteomics

et al. 2022

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Phages have certain features, such as their ability to form protein–protein interactions, that make them good candidates for use in a variety of beneficial applications, such as in human or animal health, industry, food science, food safety, and agriculture. It is essential to identify and characterize the proteins produced by particular phages in order to use these viruses in a variety of functional processes, such as bacterial detection, as vehicles for drug delivery, in vaccine development, and to combat multidrug resistant bacterial infections. Furthermore, phages can also play a major role in the design of a variety of cheap and stable sensors as well as in diagnostic assays that can either specifically identify specific compounds or detect bacteria. This article reviews recently developed phage-based techniques, such as the use of recombinant tempered phages, phage display and phage amplification-based detection. It also encompasses the application of phages as capture elements, biosensors and bioreceptors, with a special emphasis on novel bacteriophage-based mass spectrometry (MS) applications.

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Section: Phage Amplification-based Detectionmentioning

confidence: 99%

The Use of Bacteriophages in Biotechnology and Recent Insights into Proteomics

et al. 2022

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“…A recognized source of non-typhoidal salmonellosis is contaminated poultry and eggs ( 3 , 4 ). Due to the current interest in reducing the use of antibiotics in animal farming ( 5 – 7 ) while still maintaining high safety standards and increasing yields of poultry production ( 8 ), the possibility of using specific bacterial viruses known as bacteriophages or phages as part of a biocontrol strategy ( 6 , 9 ) is gaining popularity.…”

Section: Introductionmentioning

confidence: 99%

Diversity of Salmonella enterica phages isolated from chicken farms in Kenya

Gunathilake,

Makumi,

Loignon

et al. 2024

Microbiol Spectr

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In this study, we describe the characterization of 67 Salmonella enterica phages isolated from Kenya. Specifically, the phages were isolated from chicken feces as well as from swabs and water samples obtained from chicken farms and slaughterhouses in Nairobi and Kiambu counties. Genome sequencing and analysis revealed that 59 phage isolates were distinct and could be grouped into 17 clusters belonging to four major types of phages (MT1–4). Further taxonomic analysis showed that each MT represents one phage genus. Of the 17 selected representative genomes (one per cluster), seven phages belong to the MT1 group and to the genus Jerseyvirus . The MT2 cluster contained eight representative phages that were similar to Escherichia phage T5 and belong to the Tequintavirus genus. The unique MT3 cluster with one phage representative belongs to the Zindervirus genus, while the sole MT4 phage isolate is a member of the Dhillonvirus genus. All representative phages are siphophages, except MT3 phage which is a podophage. All genomes do not contain genes associated with lysogeny and therefore, they are considered exclusively lytic. No known virulence genes or antibiotic resistance genes were detected in any of the genomes. Phage DNA termini analyses showed that MT2 phages have a direct terminal repeat-based packaging mechanism while MT1 has a headful packaging mechanism. Host range studies showed that phages belonging to MT1 and MT3 appear to only infect Salmonella strains, while MT2 and MT4 phages were also capable of infecting Escherichia and Shigella strains. IMPORTANCE Non-typhoidal Salmonella enterica infections are one of the leading causes of diarrhoeal diseases that spread to humans from animal sources such as poultry. Hence, keeping poultry farms free of Salmonella is essential for consumer safety and for a better yield of animal products. However, the emergence of antibiotic resistance due to over usage has sped up the search for alternative biocontrol methods such as the use of bacteriophages. Isolation and characterization of novel bacteriophages are key to adapt phage-based biocontrol applications. Here, we isolated and characterized Salmonella phages from samples collected at chicken farms and slaughterhouses in Kenya. The genomic characterization of these phage isolates revealed that they belong to four ICTV (International Committee on Taxonomy of Viruses) phage genera. All these phages are lytic and possibly suitable for biocontrol applications because no lysogenic genes or virulence factors were found in their genomes. Hence, we recommend further studies on these phages for their applications in Salmonella biocontrol.

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“…Enteritidis and S . Typhimurium [ 45 ], but, as mentioned above, there are other serotypes with relevance, especially in connection with chicken meat. Therefore, we carried out our investigations with the five serotypes, S .…”

Section: Introductionmentioning

confidence: 99%

“…We chose several temperatures to determine the step of the food production chain at which phage application would be most suitable. Thus far, most studies reported on the use of Salmonella phages against S. Enteritidis and S. Typhimurium [45], but, as mentioned above, there are other serotypes with relevance, especially in connection with chicken meat. Therefore, we carried out our investigations with the five serotypes, S. Enteritidis, S. Typhimurium, S. Infantis, S. Paratyphi B and S. Indiana.…”

Section: Introductionmentioning

confidence: 99%

A Bacteriophage Cocktail Reduces Five Relevant Salmonella Serotypes at Low Multiplicities of Infection and Low Temperatures

Gvaladze,

Lehnherr,

Große-Kleimann

et al. 2023

Microorganisms

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Salmonella are important pathogenic bacteria and, following Campylobacter, they are the second most common cause of bacterial foodborne infections worldwide. To reduce the presence of bacteria along the food chain, the application of bacteriophages (phages) may be a promising tool. In this study, the lytic properties of six phages against five relevant Salmonella serotypes (S. Enteritidis, S. Typhimurium, S. Infantis, S. Paratyphi B and S. Indiana) were analyzed. Three phages were able to lyse all five serotypes. We determined the lytic potential of each phage on indicator strains in vitro at room temperature (RT) and at 37 °C using low multiplicities of infection (MOIs). Most phages reduced their host more efficiently at RT than at 37 °C, even at the lowest MOI of 0.001. Following this, the lytic activity of a cocktail comprising five phages (MOI = 0.1) was examined with each of the five serotypes and a mix of them at RT, 15, 12, 10, 8 and 6 °C. All cultures of single serotypes as well as the mixture of strains were significantly reduced at temperatures as low as 8 °C. For single serotypes, reductions of up to 5 log10 units and up to 2.3 log10 units were determined after 6 h (RT) and 40 h (8 °C), respectively. The mixture of strains was reduced by 1.7 log10 units at 8 °C. The data clearly suggest that these phages are suitable candidates for biocontrol of various Salmonella serotypes under food manufacturing conditions.

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Using Phages to Reduce Salmonella Prevalence in Chicken Meat: A Systematic Review

Cited by 4 publications

References 47 publications

The Use of Bacteriophages in Biotechnology and Recent Insights into Proteomics

The Use of Bacteriophages in Biotechnology and Recent Insights into Proteomics

Diversity of Salmonella enterica phages isolated from chicken farms in Kenya

A Bacteriophage Cocktail Reduces Five Relevant Salmonella Serotypes at Low Multiplicities of Infection and Low Temperatures

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