Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food

Tze Young Thung, Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari Premarathne, Wei San Chang, Yuet Ying Loo, Yih Zhet Chin, Chee Hao Kuan, Chia Wanq Tan, Dayang Fredalina Basri, Che Wan Jasimah Wan Mohamed Radzi, Son Radu

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

A Salmonella Enteritidis lytic bacteriophage designated as SE07 was isolated from retail meat samples. Electron micrograph revealed that phage SE07 belonged to family Podoviridae. Phage SE07 was relatively stable at the temperature ranging from 28 to 65 °C. Furthermore, it exhibited remarkable pH stability (between pH 4.0–11.0). The effectiveness of phage SE07 was determined in different food matrices (fruit juice, fresh eggs, beef and chicken meat) experimentally contaminated with S. Enteritidis. A significant reduction of S. Enteritidis population (about 2 log cycles) was obtained in fruit juice and fresh eggs after incubation at 4 °C for 48 h. Furthermore, within the same period, bacterial population was reduced by 2.1 and 2.0 log cycles on the bacteriophage treated beef and chicken meat samples, respectively. In this study, the obtained data suggested that phage SE07 might have potential uses against Salmonella food-borne infections.

Original languageEnglish
Pages (from-to)222-225
Number of pages4
JournalLWT - Food Science and Technology
Volume78
DOIs
Publication statusPublished - 1 May 2017

Fingerprint

food retailing
Salmonella enteritidis
Salmonella Enteritidis
bacteriophages
Bacteriophages
Food
Meat
chicken meat
fruit juices
Eggs
Podoviridae
Chickens
beef
food matrix
foodborne illness
Salmonella
Population
electrons
meat
Electrons

Keywords

  • Bacteriophage
  • Bio-control
  • Food
  • Isolation
  • Salmonella Enteritidis

ASJC Scopus subject areas

  • Food Science

Cite this

Thung, T. Y., Krishanthi Jayarukshi Kumari Premarathne, J. M., San Chang, W., Loo, Y. Y., Chin, Y. Z., Kuan, C. H., ... Radu, S. (2017). Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food. LWT - Food Science and Technology, 78, 222-225. https://doi.org/10.1016/j.lwt.2016.12.044

Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food. / Thung, Tze Young; Krishanthi Jayarukshi Kumari Premarathne, Jayasekara Mudiyanselage; San Chang, Wei; Loo, Yuet Ying; Chin, Yih Zhet; Kuan, Chee Hao; Tan, Chia Wanq; Basri, Dayang Fredalina; Jasimah Wan Mohamed Radzi, Che Wan; Radu, Son.

In: LWT - Food Science and Technology, Vol. 78, 01.05.2017, p. 222-225.

Research output: Contribution to journalArticle

Thung, TY, Krishanthi Jayarukshi Kumari Premarathne, JM, San Chang, W, Loo, YY, Chin, YZ, Kuan, CH, Tan, CW, Basri, DF, Jasimah Wan Mohamed Radzi, CW & Radu, S 2017, 'Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food', LWT - Food Science and Technology, vol. 78, pp. 222-225. https://doi.org/10.1016/j.lwt.2016.12.044
Thung TY, Krishanthi Jayarukshi Kumari Premarathne JM, San Chang W, Loo YY, Chin YZ, Kuan CH et al. Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food. LWT - Food Science and Technology. 2017 May 1;78:222-225. https://doi.org/10.1016/j.lwt.2016.12.044
Thung, Tze Young ; Krishanthi Jayarukshi Kumari Premarathne, Jayasekara Mudiyanselage ; San Chang, Wei ; Loo, Yuet Ying ; Chin, Yih Zhet ; Kuan, Chee Hao ; Tan, Chia Wanq ; Basri, Dayang Fredalina ; Jasimah Wan Mohamed Radzi, Che Wan ; Radu, Son. / Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food. In: LWT - Food Science and Technology. 2017 ; Vol. 78. pp. 222-225.
@article{db0fc327f02b499fb7e6e0da3d8ad077,
title = "Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food",
abstract = "A Salmonella Enteritidis lytic bacteriophage designated as SE07 was isolated from retail meat samples. Electron micrograph revealed that phage SE07 belonged to family Podoviridae. Phage SE07 was relatively stable at the temperature ranging from 28 to 65 °C. Furthermore, it exhibited remarkable pH stability (between pH 4.0–11.0). The effectiveness of phage SE07 was determined in different food matrices (fruit juice, fresh eggs, beef and chicken meat) experimentally contaminated with S. Enteritidis. A significant reduction of S. Enteritidis population (about 2 log cycles) was obtained in fruit juice and fresh eggs after incubation at 4 °C for 48 h. Furthermore, within the same period, bacterial population was reduced by 2.1 and 2.0 log cycles on the bacteriophage treated beef and chicken meat samples, respectively. In this study, the obtained data suggested that phage SE07 might have potential uses against Salmonella food-borne infections.",
keywords = "Bacteriophage, Bio-control, Food, Isolation, Salmonella Enteritidis",
author = "Thung, {Tze Young} and {Krishanthi Jayarukshi Kumari Premarathne}, {Jayasekara Mudiyanselage} and {San Chang}, Wei and Loo, {Yuet Ying} and Chin, {Yih Zhet} and Kuan, {Chee Hao} and Tan, {Chia Wanq} and Basri, {Dayang Fredalina} and {Jasimah Wan Mohamed Radzi}, {Che Wan} and Son Radu",
year = "2017",
month = "5",
day = "1",
doi = "10.1016/j.lwt.2016.12.044",
language = "English",
volume = "78",
pages = "222--225",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food

AU - Thung, Tze Young

AU - Krishanthi Jayarukshi Kumari Premarathne, Jayasekara Mudiyanselage

AU - San Chang, Wei

AU - Loo, Yuet Ying

AU - Chin, Yih Zhet

AU - Kuan, Chee Hao

AU - Tan, Chia Wanq

AU - Basri, Dayang Fredalina

AU - Jasimah Wan Mohamed Radzi, Che Wan

AU - Radu, Son

PY - 2017/5/1

Y1 - 2017/5/1

N2 - A Salmonella Enteritidis lytic bacteriophage designated as SE07 was isolated from retail meat samples. Electron micrograph revealed that phage SE07 belonged to family Podoviridae. Phage SE07 was relatively stable at the temperature ranging from 28 to 65 °C. Furthermore, it exhibited remarkable pH stability (between pH 4.0–11.0). The effectiveness of phage SE07 was determined in different food matrices (fruit juice, fresh eggs, beef and chicken meat) experimentally contaminated with S. Enteritidis. A significant reduction of S. Enteritidis population (about 2 log cycles) was obtained in fruit juice and fresh eggs after incubation at 4 °C for 48 h. Furthermore, within the same period, bacterial population was reduced by 2.1 and 2.0 log cycles on the bacteriophage treated beef and chicken meat samples, respectively. In this study, the obtained data suggested that phage SE07 might have potential uses against Salmonella food-borne infections.

AB - A Salmonella Enteritidis lytic bacteriophage designated as SE07 was isolated from retail meat samples. Electron micrograph revealed that phage SE07 belonged to family Podoviridae. Phage SE07 was relatively stable at the temperature ranging from 28 to 65 °C. Furthermore, it exhibited remarkable pH stability (between pH 4.0–11.0). The effectiveness of phage SE07 was determined in different food matrices (fruit juice, fresh eggs, beef and chicken meat) experimentally contaminated with S. Enteritidis. A significant reduction of S. Enteritidis population (about 2 log cycles) was obtained in fruit juice and fresh eggs after incubation at 4 °C for 48 h. Furthermore, within the same period, bacterial population was reduced by 2.1 and 2.0 log cycles on the bacteriophage treated beef and chicken meat samples, respectively. In this study, the obtained data suggested that phage SE07 might have potential uses against Salmonella food-borne infections.

KW - Bacteriophage

KW - Bio-control

KW - Food

KW - Isolation

KW - Salmonella Enteritidis

UR - http://www.scopus.com/inward/record.url?scp=85007427070&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85007427070&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2016.12.044

DO - 10.1016/j.lwt.2016.12.044

M3 - Article

AN - SCOPUS:85007427070

VL - 78

SP - 222

EP - 225

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

ER -