title: Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials.
abstract: The effectiveness of recently approved Salmonella lytic bacteriophage preparation (SalmoFresh™) in reducing Salmonella in vitro and on chicken breast fillets was examined in combination with lauric arginate (LAE) or cetylpyridinium chloride (CPC). In another experiment, a sequential spray application of this bacteriophage (phage) solution on Salmonella inoculated chicken skin after a 20s dip in chemical antimicrobials (LAE, CPC, peracetic acid, or chlorine) was also examined in reducing Salmonella counts on chicken skin. The application of phage in combination with CPC or LAE reduced S. Typhimurium, S. Heidelberg, and S. Enteritidis up to 5 log units in vitro at 4 °C. On chicken breast fillets, phage in combination with CPC or LAE resulted in significant (p<0.05) reductions of Salmonella ranging from 0.5 to 1.3 log CFU/g as compared to control up to 7 days of refrigerated storage. When phage was applied sequentially with chemical antimicrobials, all the treatments resulted in significant reductions of Salmonella. The application of chlorine (30 ppm) and PAA (400 ppm) followed by phage spray (10(9)PFU/ml) resulted in highest Salmonella reductions of 1.6-1.7 and 2.2-2.5l og CFU/cm(2), respectively. In conclusion, the surface applications of phage in combination with LAE or CPC significantly reduced Salmonella counts on chicken breast fillets. However, higher reductions in Salmonella counts were achieved on chicken skin by the sequential application of chemical antimicrobials followed by phage spray. The sequential application of chlorine, PAA, and phage can provide additional hurdles to reduce Salmonella on fresh poultry carcasses or cut up parts.
authors.affiliation: Poultry Science Department, Mississippi State University, MS State 39762, USA.
authors.forename: Anuraj T
authors.initials: AT
authors.lastname: Sukumaran
authors.affiliation: Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS State 39762, USA.
authors.forename: Rama
authors.initials: R
authors.lastname: Nannapaneni
authors.affiliation: Poultry Science Department, Mississippi State University, MS State 39762, USA.
authors.forename: Aaron
authors.initials: A
authors.lastname: Kiess
authors.affiliation: Poultry Science Department, Mississippi State University, MS State 39762, USA. Electronic address: csharma@poultry.msstate.edu.
authors.forename: Chander Shekhar
authors.initials: CS
authors.lastname: Sharma
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents / Q000494:pharmacology*; D001120:Arginine / Q000031:analogs & derivatives / Q000494:pharmacology; D001435:Bacteriophages / Q000502:physiology*; D002594:Cetylpyridinium / Q000494:pharmacology; D002645:Chickens; D017606:Chlorine Compounds / Q000494:pharmacology; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology / Q000379:methods*; D008460:Meat / Q000382:microbiology*; D010463:Peracetic Acid / Q000494:pharmacology; D012475:Salmonella / Q000187:drug effects* / Q000821:virology*
chemical_list: D000890:Anti-Infective Agents; D017606:Chlorine Compounds; C031371:N(alpha)-lauroylarginine ethyl ester; D001120:Arginine; D002594:Cetylpyridinium; D010463:Peracetic Acid
keywords: Bacteriophage; Chicken skin; Chlorine; Lauric arginate; Peracetic acid; Salmonella