Details

Autor(en) / Beteiligte

• Duc, Hoang Minh
• Son, Hoang Minh
• Honjoh, Ken-ichi
• Miyamoto, Takahisa

Titel

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

Ist Teil von

• Food science & technology, 2018-05, Vol.91, p.353-360

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2018

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Chicken meats are considered as main sources associated with Salmonella infections in humans. In this study, lytic phages against Salmonella were isolated and examined for their efficacy to control Salmonella. Eighteen lytic phages were isolated from raw chicken skin and gizzard. Five phages belonging to Myoviridae and Siphoviridae families were characterized and selected for bacterial challenge tests. The treatment of raw chicken breast samples contaminated with S. Enteritidis and S. Typhimurium at 8 °C by the cocktail of five phages significantly reduced (P < 0.05) viable counts by 1.41 and 1.86 log CFU/piece, respectively. When incubated at 25 °C, the highest reductions of viable counts of S. Enteritidis and S. Typhimurium in the phage-treated samples were 3.06 and 2.21 log CFU/piece, respectively (P < 0.05). These data suggested that the phages isolated from raw chicken meats are potential agents for controlling Salmonella in raw meats. •Lytic phages against Salmonella were isolated from chicken skin and gizzard samples.•Five phages were characterized as members of Caudovirales order.•Phage cocktail reduced viable counts of S. Enteritidis and S. Typhimurium.