Departament de Genètica i de Microbiologia, Universitat Autònoma de Barcelona, 08193 Cerdanyola del Vallès (Bellaterra), Barcelona, Spain.
Int J Food Microbiol. 2013 Jul 15;165(2):169-74. doi: 10.1016/j.ijfoodmicro.2013.05.009. Epub 2013 May 18.
The use of lytic bacteriophages for the biocontrol of food-borne pathogens in food and in the food industry is gaining increasing acceptance. In this study, the effectiveness of a bacteriophage cocktail composed of three different lytic bacteriophages (UAB_Phi 20, UAB_Phi78, and UAB_Phi87) was determined in four different food matrices (pig skin, chicken breasts, fresh eggs, and packaged lettuce) experimentally contaminated with Salmonella enterica serovar Typhimurium and S. enterica serovar Enteritidis. A significant bacterial reduction (>4 and 2 log/cm(2) for S. Typhimurium and S. Enteritidis, respectively; p≤0.005) was obtained in pig skin sprayed with the bacteriophage cocktail and then incubated at 33 °C for 6h. Significant decreases in the concentration of S. Typhimurium and S. Enteritidis were also measured in chicken breasts dipped for 5 min in a solution containing the bacteriophage cocktail and then refrigerated at 4 °C for 7 days (2.2 and 0.9 log10 cfu/g, respectively; p≤0.0001) as well as in lettuce similarly treated for 60 min at room temperature (3.9 and 2.2 log10 cfu/g, respectively; p≤0.005). However, only a minor reduction of the bacterial concentration (0.9 log10 cfu/cm(2) of S. Enteritidis and S. Typhimurium; p≤0.005) was achieved in fresh eggs sprayed with the bacteriophage cocktail and then incubated at 25 °C for 2 h. These results show the potential effectiveness of this bacteriophage cocktail as a biocontrol agent of Salmonella in several food matrices under conditions similar to those used in their production.
溶菌噬菌体在食品和食品工业中用于控制食源性病原体的应用越来越受到认可。在这项研究中，通过实验污染了猪皮、鸡胸肉、新鲜鸡蛋和包装生菜四种不同食品基质，测定了由三种不同溶菌噬菌体（UAB_Phi 20、UAB_Phi78 和 UAB_Phi87）组成的噬菌体鸡尾酒的有效性。在猪皮上喷洒噬菌体鸡尾酒并在 33°C 下孵育 6 小时后，可获得显著的细菌减少（对肠炎沙门氏菌和肠炎沙门氏菌分别为>4 和 2 log/cm(2)；p≤0.005）。将噬菌体鸡尾酒浸泡在鸡胸肉中 5 分钟，然后在 4°C 下冷藏 7 天，也可显著降低肠炎沙门氏菌和肠炎沙门氏菌的浓度（分别为 2.2 和 0.9 log10 cfu/g；p≤0.0001），以及在室温下同样处理生菜 60 分钟（分别为 3.9 和 2.2 log10 cfu/g；p≤0.005）。然而，在新鲜鸡蛋上喷洒噬菌体鸡尾酒并在 25°C 下孵育 2 小时，仅可使细菌浓度降低（肠炎沙门氏菌和肠炎沙门氏菌的减少量为 0.9 log10 cfu/cm(2)；p≤0.005）。这些结果表明，这种噬菌体鸡尾酒作为几种食品基质中肠炎沙门氏菌的生物控制剂具有潜在的有效性，其使用条件与生产中相似。
