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Evaluation of bacteriophage amplification assay for rapid detection of Shigella boydii in food systems

Author:
Jung, Lae-Seung, Ahn, Juhee
Source:
Annals of microbiology 2016 v.66 no.2 pp. 883-888
ISSN:
1590-4261
Subject:
Escherichia coli O157, Listeria monocytogenes, Salmonella Typhimurium, Shigella boydii, Siphoviridae, bacteriophages, breasts, cooked foods, cost effectiveness, feces, lettuce, pH, rapid methods, swine, temperature
Abstract:
This study was designed to investigate the possibility of using bacteriophages for the detection of viable Shigella boydii in food products. A Shigella bacteriophage belonging to a member of the Siphoviridae family was isolated from swine fecal samples. The free bacteriophages were highly stable against pH 4.0 to 9.0 and temperature change (z-value = 17.1 °C). The bacteriophage amplification assay was able to selectively detect S. boydii in a bacterial mixture of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium. The number of S. boydii bacteriophages enumerated by the amplification assay was highly correlated with the number of viable S. boydii in single (r = 0.987) and mixed (r = 0.969) cultures. The bacteriophage-based detection of S. boydii was highly reproducible in lettuce (6.3 log CFU/ml and 4.9 log PFU/ml) and cooked chicken breasts (6.1 log CFU/ml and 6.0 log PFU/ml). These results suggest that the bacteriophage amplification assay can be used as an alternative method for rapid, selective, and cost-effective detection of S. boydii in food products, and provides useful information for designing a quick and simple detection kit.
Agid:
5194106