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PMID:23735218

2014-06-22T02:49:38Z

91.109.19.34: Fill PMID: Page!

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!align=left |Citation
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'''Spricigo, DA, Bardina, C, Cortés, P and Llagostera, M''' (2013) Use of a bacteriophage cocktail to control Salmonella in food and the food industry. ''Int. J. Food Microbiol.'' '''165''':169-74
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!align=left |Abstract
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The use of lytic bacteriophages for the biocontrol of food-borne pathogens in food and in the food industry is gaining increasing acceptance. In this study, the effectiveness of a bacteriophage cocktail composed of three different lytic bacteriophages (UAB_Phi 20, UAB_Phi78, and UAB_Phi87) was determined in four different food matrices (pig skin, chicken breasts, fresh eggs, and packaged lettuce) experimentally contaminated with Salmonella enterica serovar Typhimurium and S. enterica serovar Enteritidis. A significant bacterial reduction (>4 and 2 log/cm(2) for S. Typhimurium and S. Enteritidis, respectively; p≤0.005) was obtained in pig skin sprayed with the bacteriophage cocktail and then incubated at 33 °C for 6h. Significant decreases in the concentration of S. Typhimurium and S. Enteritidis were also measured in chicken breasts dipped for 5 min in a solution containing the bacteriophage cocktail and then refrigerated at 4 °C for 7 days (2.2 and 0.9 log10 cfu/g, respectively; p≤0.0001) as well as in lettuce similarly treated for 60 min at room temperature (3.9 and 2.2 log10 cfu/g, respectively; p≤0.005). However, only a minor reduction of the bacterial concentration (0.9 log10 cfu/cm(2) of S. Enteritidis and S. Typhimurium; p≤0.005) was achieved in fresh eggs sprayed with the bacteriophage cocktail and then incubated at 25 °C for 2 h. These results show the potential effectiveness of this bacteriophage cocktail as a biocontrol agent of Salmonella in several food matrices under conditions similar to those used in their production.
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!align=left |Links
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[http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=23735218 PubMed]
Online version:[http://dx.doi.org/10.1016/j.ijfoodmicro.2013.05.009 10.1016/j.ijfoodmicro.2013.05.009]
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!align=left |Keywords
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Animals; Bacteriophages/physiology; Eggs/microbiology; Eggs/virology; Food Microbiology; Food-Processing Industry/methods; Lettuce/microbiology; Lettuce/virology; Meat/microbiology; Meat/virology; Salmonella enteritidis/physiology; Salmonella enteritidis/virology; Salmonella typhimurium/physiology; Salmonella typhimurium/virology; Swine

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PMID:23735218

2014-06-22T02:49:38Z

91.109.19.34: New PMID: Page!

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