|
Decontamination of major Salmonellaserovars derived from poultry farms on eggs usingSalmonellaphage cocktail |
|---|---|
| รหัสดีโอไอ | |
| Creator | Kitiya Vongkamjan |
| Title | Decontamination of major Salmonellaserovars derived from poultry farms on eggs usingSalmonellaphage cocktail |
| Contributor | Wattana Pelyuntha, Ruttayaporn Ngasaman, Mingkwan Yingkajorn, KriddaChukiatsiri |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2565 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 27 |
| Journal No. | 2 |
| Page no. | 7 |
| Keyword | Biocontrol,Eggs,Food safety,Phage cocktail,Salmonella |
| URL Website | https://www.tci-thaijo.org/index.php/APST |
| Website title | https://so01.tci-thaijo.org/index.php/APST/article/view/256694 |
| ISSN | 2539-6293 |
| Abstract | Salm onellacontamination in human food can lead to theserious human diseaseofsalmonellosis,if contaminated food is consumed. Both eggs and eggproducts have been often linked to the occurrence of Salmonella along withproduct recalls due to Salmonellacontamination. Overall, Salmonellais present on the externalshellssurface and internally. Many strategies have been established to decontaminate Salmonella,for increasing the safety of eggs and egg products;especially the use ofbacteriophages (phages) as a biocontrol agent. In this study, three phages;namely:vB_SenS_WPX1, vB_SenS_WPX2, and vB_SenS_WPX3 were tested fortheir lytic activity against eightmajor Salmonellaserovars, which wererecovered from poultry farms. Threephages showed robustlytic activity against fiveserovarstested;including,Corvalis, Kentucky, Saintpaul, Schwarzengrund, and Typhimurium. Phages vB_SenS_WPX1 and vB_SenS_WPX2 wereeffective against S.Mbandaka;whereas,S.Agona and S.Albany were most susceptible tophagevB_SenS_WPX3. Three phages were further developed,as a phage cocktail,and showed anability to reduce Salmonellacount by 4 log colony-forming unit(CFU)/mL at 6 h post-phage treatment. Thecocktail couldimmediately decreasethe Salmonellacount adhered on eggshells by 3.8 log CFU/egg after1 day of storage,and further preventthe penetration ability of Salmonellainto egg yolksand the white albumen. Theresultssuggest that a developed phage cocktail couldbeapotential,alternative strategy for decontaminating Salmonella on eggs,so as toincrease thesafety of the food |
