title: Efficacy of Lytic Bacteriophage Preparation in Reducing Salmonella In Vitro, on Turkey Breast Cutlets, and on Ground Turkey.
abstract: The efficacy of the recently approved Salmonella lytic bacteriophage preparation (SalmoFresh) in reducing Salmonella enterica serotype Heidelberg on turkey breast cutlets and ground turkey was evaluated. In a broth model assay, the phage preparation completely inhibited the growth of four S. enterica serotypes (Salmonella Enteritidis, Salmonella Heidelberg, Salmonella Kentucky, and Salmonella Typhimurium) at 37°C at a multiplicity of infection of 10,000 PFU/CFU. At 4°C in 0.1% peptone water (PW), phage treatment at a multiplicity of infection of 10,000 resulted in ca. 4.0-log CFU/ml reductions of Salmonella Enteritidis, Salmonella Heidelberg, and Salmonella Typhimurium. When raw turkey breast cutlets inoculated with Salmonella Heidelberg (∼10(3) CFU/g) were treated with phage preparation (10(7) PFU/g) and stored at 4°C, the phage treatment caused reductions of 0.8, 0.6, and 1.3 log CFU/g (P ≤ 0.05) of Salmonella Heidelberg on day 0, 1, and 7, respectively, compared with the counts in the control. However, no significant reduction of Salmonella Heidelberg (P > 0.05) was observed in ground turkey when turkey meat pieces inoculated with Salmonella Heidelberg were surface treated with phage preparation (10(7) PFU/g) before grinding. These findings indicate that the bacteriophage preparation was effective in reducing Salmonella on turkey breast cutlets as a surface treatment but did not cause any reduction of Salmonella Heidelberg in ground turkey.
authors.affiliation: Poultry Science Department, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762, USA. csharma@poultry.msstate.edu.
authors.forename: C S
authors.initials: CS
authors.lastname: Sharma
authors.affiliation: Poultry Science Department, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762, USA.
authors.forename: J
authors.initials: J
authors.lastname: Dhakal
authors.affiliation: Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762, USA.
authors.forename: R
authors.initials: R
authors.lastname: Nannapaneni
mesh_terms: D000818:Animals; D001435:Bacteriophages / Q000502:physiology*; D005506:Food Contamination / Q000517:prevention & control*; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D008461:Meat Products / Q000382:microbiology*; D012486:Salmonella typhimurium / Q000254:growth & development / Q000821:virology*; D014422:Turkeys / Q000382:microbiology