title: Reduction of Salmonella in ground chicken using a bacteriophage.
abstract: This study's goal was to ascertain the effectiveness of a commercially available Salmonella bacteriophage during ground chicken production focusing on: water source, different Salmonella serovars, and time. Salmonella-free boneless, skinless chicken meat was inoculated with 4.0 Log CFU/cm2 of either a cocktail of 3 Salmonella isolates derived from ground chicken (GC) or a cocktail of 3 Salmonella strains not isolated from ground chicken (non-GC). Bacteriophages were spread onto the chicken using sterile tap or filtered water for 30 min or 8 h. Salmonella was recovered using standard plating method. Greater Salmonella reduction was observed when the bacteriophage was diluted in sterile tap water than in sterile filtered water: 0.39 Log CFU/cm2 and 0.23 Log CFU/cm2 reduction after 30 min, respectively (P < 0.05). The non-GC isolates showed reductions of 0.71 Log CFU/cm2 and 0.90 Log CFU/cm2 after 30 min and 8 h, respectively (P < 0.05). The GC isolates were less sensitive to the bacteriophage: 0.39 Log CFU/cm2 and 0.67 Log CFU/cm2 reductions after 30 min and 8 h, respectively (P < 0.05). In conclusion, bacteriophage reduction was dependent on water used to dilute the bacteriophage, Salmonella's susceptibility to the bacteriophage, and treatment time.
authors.affiliation: Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853.
authors.forename: Ar'Quette
authors.initials: A
authors.lastname: Grant
authors.affiliation: Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853.
authors.forename: Salina
authors.initials: S
authors.lastname: Parveen
authors.affiliation: Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853.
authors.forename: Jurgen
authors.initials: J
authors.lastname: Schwarz
authors.affiliation: Department of Agriculture, Food, and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD 21853.
authors.forename: Fawzy
authors.initials: F
authors.lastname: Hashem
authors.affiliation: Perdue Foods, LLC, Salisbury, MD 21801.
authors.forename: Bob
authors.initials: B
authors.lastname: Vimini
mesh_terms: D000818:Animals; D002645:Chickens; D005516:Food Microbiology / Q000379:methods*; D008460:Meat / Q000821:virology*; D012475:Salmonella / Q000235:genetics / Q000821:virology*; D012483:Salmonella Phages / Q000502:physiology*; D065288:Serogroup; D013997:Time Factors
keywords: Bacteriophage; Ground Chicken; Salmonelex; Salmonella