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Bio-control of Salmonella spp. in carrot salad and raw chicken skin using lytic bacteriophages
- Kumar, Ramachandrappa Naveen, Bhima, Bhukya, Kumar, Putchaa Uday, Ghosh, Sudip
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.122 pp. 109039
- Salmonella Enteritidis, Siphoviridae, ambient temperature, bacteriophages, biological control, biological control agents, carrots, chicken skin, foodborne illness, host strains, municipal wastewater, public health, raw chicken meat, salads, transmission electron microscopy
- Salmonella spp., one of the major causes of foodborne diseases and a public health burden worldwide. Lytic bacteriophages NINP13076 and NINP1162 infecting Salmonella spp were isolated from sewage water with host strains Salmonella enteritidis (ATCC 13076) and Salmonella spp (MTCC 1162) respectively. The morphology of phages by Transmission electron microscopy revealed that they belong to the family Siphoviridae. Turbidometric assay, spot test assay, and plating methods done to see the effect of bacteriophages on Salmonella in-vitro. The impact of bacteriophage NINP13076 on Salmonella in vitro at different multiplicity of infection by plating method indicated that significant reduction (8.3–5.3 log CFU/g) in Salmonella count observed at 10¹ multiplicity of infection. Raw chicken skin contaminated with Salmonella spp, treated with bacteriophages showed significant reduction (6.7–5.4 log CFU/g) of Salmonella after 3h of incubation at room temperature when compared to untreated control. The results of the experiment on the lytic effect of NINP13076 phages on Salmonella enteritidis (log CFU/ml) in experimentally contaminated carrot salads showed a significant reduction in Salmonella population (1 log) after 4h of incubation. These results show the potential effectiveness of this bacteriophage as a biocontrol agent against Salmonella spp in raw chicken skin and carrot salad.