Bacteriophages lytic forSalmonellarapidly reduceSalmonellacontamination on glass and stainless steel surfaces.
A cocktail of six lytic bacteriophages, SalmoFresh™, significantly (p < 0.05) reduced the number of surface-appliedSalmonellaKentucky and Brandenburg from stainless steel and glass surfaces by > 99% (2.1-4.3 log). Both strains were susceptible to SalmoFresh™ in the spot-test assay. Conversely, SalmoFresh™ was unable to reduce surface contamination with aSalmonellaParatyphi B strain that was not susceptible to the phage cocktail in the spot-test assay. However, by replacing two SalmoFresh™ component phages with two new phages capable of lysing the Paratyphi B strain in the spot-test assay, the target range of the cocktail was shifted to include theSalmonellaParatyphi B strain. The modified cocktail, SalmoLyse™, was able to significantly (p < 0.05) reduce surface contamination of the Paratyphi B strain by > 99% (2.1-4.1 log). The data show that both phage cocktails were effective in significantly reducing the levels ofSalmonellaon hard surfaces, provided the contaminating strains were susceptible in the spot-test (i.e., spot-test susceptibility was indicative of efficacy in subsequent surface decontamination studies). The data also support the concept that phage preparations can be customized to meet the desired antibacterial application.
Intralytix, Inc.; Baltimore, MD USA.
Joelle
J
Woolston
Adam R
AR
Parks
Tamar
T
Abuladze
Bradley
B
Anderson
Manrong
M
Li
Chandi
C
Carter
Leigh Farris
LF
Hanna
Serena
S
Heyse
Duane
D
Charbonneau
Alexander
A
Sulakvelidze
SalmoFresh™; SalmoLyse™; Salmonella; bacteriophage; food safety; phage; surface decontamination