title: Biocontrol of Salmonella Enteritidis in spiked chicken cuts by lytic bacteriophages ΦSP-1 and ΦSP-3.
abstract: The ability of host specific bacteriophages ΦSP-1 and ΦSP-3 to lyse Salmonella in artificially contaminated cuts of pressure cooked chicken meat was evaluated at different temperatures -4 °C, room temperature (28 ± 0.5 °C) and 37 °C applying low and high multiplicity of infection (MOI). Bacteriophages were able to significantly reduce the bacterial counts at all the temperatures studied. At 4 °C, individual application of Φ SP-1 and Φ SP-3 resulted in significant drop in bacterial counts (log10 2.46 and 2.1 CFU/ml, respectively) at high MOI and (log10 0.98 and 0.52 CFU/ml, respectively) at low MOI, when compared to the untreated control on day 3. Similarly at room temperature the drop was log10 3.99 and 3.46 CFU/ml at high MOI and log10 2.51 and 2.3 CFU/ml at low MOI. At 37 °C the drop was log10 1.98 and 2.38 at high MOI and at low MOI it was log10 1.52 and 1.98 CFU/ml. Increased efficiency was observed when phages where applied as cocktail at high MOI as the bacterial counts at the end of day 3 dropped by log10 3.52 CFU/ml at 37 °C and to beyond detectable level at 4 °C and room temperature. The average reduction of bacterial load in the same group was -4 °C (79%), room temperature (92%) and 37 °C (78%).
authors.affiliation: Department of Biotechnology, Cochin University of Science and Technology, Cochin,, Kerala, India.
authors.forename: Jeena
authors.initials: J
authors.lastname: Augustine
authors.forename: Sarita G
authors.initials: SG
authors.lastname: Bhat
mesh_terms: D000818:Animals; D058491:Bacterial Load; D001433:Bacteriolysis; D061046:Biological Control Agents; D002645:Chickens / Q000382:microbiology*; D005516:Food Microbiology; D008460:Meat / Q000382:microbiology*; D050296:Microbial Viability; D012483:Salmonella Phages / Q000302:isolation & purification* / Q000502:physiology*; D012477:Salmonella enteritidis / Q000254:growth & development*; D013696:Temperature
chemical_list: D061046:Biological Control Agents
keywords: Bacteriophage treatment; Biocontrol agents; Chicken meat; Salmonella