Aguilera Matías, Martínez Sofía, Tello Mario, Gallardo María José, García Verónica
Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile (USACH), Avenida Libertador Bernardo O'Higgins 3363, Estación Central, Santiago 9170022, Chile.
Laboratorio de Metagenomica Bacteriana, Centro de Biotecnología Acuícola, Facultad de Química y Biología, Universidad de Santiago de Chile (USAC), Avenida Libertador Bernardo O'Higgins 3363, Estación Central, Santiago 9170022, Chile.
Foods. 2022 Apr 17;11(8):1164. doi: 10.3390/foods11081164.
Foodborne diseases are extremely relevant and constitute an area of alert for public health authorities due to the high impact and number of people affected each year. The food industry has implemented microbiological control plans that ensure the quality and safety of its products; however, due to the high prevalence of foodborne diseases, the industry requires new microbiological control systems. One of the main causative agents of diseases transmitted by poultry meat is the bacterium . Disinfectants, antibiotics, and vaccines are used to control this pathogen. However, they have not been efficient in the total elimination of these bacteria, with numerous outbreaks caused by this bacterium observed today, in addition to the increase in antibiotic-resistant bacteria. The search for new technologies to reduce microbial contamination in the poultry industry continues to be a necessity and the use of lytic bacteriophages is one of the new solutions. In this study, 20 bacteriophages were isolated for spp. obtained from natural environments and cocktails composed of five of them were designed, where three belonged to the family and two to the family. This cocktail was tested on chicken meat infected with Typhimurium at 10 °C, where it was found that this cocktail was capable of decreasing 1.4 logarithmic units at 48 h compared to the control.
食源性疾病极为重要，因其每年造成的影响巨大且涉及人数众多，已成为公共卫生当局的一个警示领域。食品行业已实施微生物控制计划以确保其产品的质量和安全；然而，由于食源性疾病的高发病率，该行业需要新的微生物控制系统。禽肉传播疾病的主要致病因子之一是细菌。消毒剂、抗生素和疫苗被用于控制这种病原体。然而，它们在完全消除这些细菌方面并不有效，如今除了耐抗生素细菌增加外，还观察到由这种细菌引起的众多疫情爆发。在家禽行业中寻找减少微生物污染的新技术仍然是必要的，而使用裂解性噬菌体是新的解决方案之一。在本研究中，从自然环境中分离出20种针对鼠伤寒沙门氏菌的噬菌体，并设计了由其中五种组成的噬菌体混合物，其中三种属于肌尾噬菌体科，两种属于长尾噬菌体科。该混合物在10℃下对感染鼠伤寒沙门氏菌的鸡肉进行了测试，结果发现与对照组相比，该混合物在48小时内能够使菌数减少1.4个对数单位。
