Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix

Background: Salmonella enterica serovar Enteritidis (SE) is one of the major causes of food-borne disease worldwide, mainly associated with the consumption of poultry products, such as eggs. Several control methods have been implemented in the egg production process, but they have not effectively re...

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Autores principales:	Consuelo Borie-Polanco, Nicolás Galarce-Gálvez, Karina Yévenes-Coa, José-Manuel Yáñez-López, James Robeson-Camus, Alfonso Carbonero-Martínez
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2020
Materias:	bio-control eggs food-borne disease food-borne pathogens food safety foodstuff lytic bacteriophage mayonnaise raw food salmonella enterica Animal culture SF1-1100
Acceso en línea:	https://doaj.org/article/b327afebb5094409b7bfe50a98d05bb7
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spelling	oai:doaj.org-article:b327afebb5094409b7bfe50a98d05bb72021-12-01T15:08:03ZReducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix2256-295810.17533/udea.rccp.v34n3a05https://doaj.org/article/b327afebb5094409b7bfe50a98d05bb72020-09-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/rccp/article/view/343645https://doaj.org/toc/2256-2958Background: Salmonella enterica serovar Enteritidis (SE) is one of the major causes of food-borne disease worldwide, mainly associated with the consumption of poultry products, such as eggs. Several control methods have been implemented in the egg production process, but they have not effectively reduced the outbreaks. Therefore, the use of bacteriophages for the biocontrol of food-borne pathogens is gaining increasing acceptance. Objective: To evaluate a bacteriophage cocktail's effectiveness in reducing SE counts in an experimentally contaminated mayonnaise-like matrix. Methods: Homemade mayonnaise was contaminated with SE (103 CFU/ml) with equal volume to a matrix (1:1) treated with a bacteriophage cocktail (five phages, MOI 105), and stored at 21 °C for 24 and 72 h. Bacterial counts were performed to evaluate the bio-controlling activity of the cocktail and compared with a contaminated but not treated group. Results: Significant reductions (up to 3.75 log10 CFU/ml) were observed in the bacteriophage-treated groups (p<0.0001). Conclusions: These results demonstrate the effectiveness of bacteriophages as biocontrol agents for Salmonella Enteritidis in a raw-egg-derivative foodstuff. Further studies are needed to prove the reduction in an undiluted homemade mayonnaise.Consuelo Borie-PolancoNicolás Galarce-GálvezKarina Yévenes-CoaJosé-Manuel Yáñez-LópezJames Robeson-CamusAlfonso Carbonero-MartínezUniversidad de Antioquiaarticlebio-controleggsfood-borne diseasefood-borne pathogensfood safetyfoodstufflytic bacteriophagemayonnaiseraw foodsalmonella entericaAnimal cultureSF1-1100ENRevista Colombiana de Ciencias Pecuarias, Vol 34, Iss 2, Pp 154-161 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	bio-control eggs food-borne disease food-borne pathogens food safety foodstuff lytic bacteriophage mayonnaise raw food salmonella enterica Animal culture SF1-1100
spellingShingle	bio-control eggs food-borne disease food-borne pathogens food safety foodstuff lytic bacteriophage mayonnaise raw food salmonella enterica Animal culture SF1-1100 Consuelo Borie-Polanco Nicolás Galarce-Gálvez Karina Yévenes-Coa José-Manuel Yáñez-López James Robeson-Camus Alfonso Carbonero-Martínez Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix
description	Background: Salmonella enterica serovar Enteritidis (SE) is one of the major causes of food-borne disease worldwide, mainly associated with the consumption of poultry products, such as eggs. Several control methods have been implemented in the egg production process, but they have not effectively reduced the outbreaks. Therefore, the use of bacteriophages for the biocontrol of food-borne pathogens is gaining increasing acceptance. Objective: To evaluate a bacteriophage cocktail's effectiveness in reducing SE counts in an experimentally contaminated mayonnaise-like matrix. Methods: Homemade mayonnaise was contaminated with SE (103 CFU/ml) with equal volume to a matrix (1:1) treated with a bacteriophage cocktail (five phages, MOI 105), and stored at 21 °C for 24 and 72 h. Bacterial counts were performed to evaluate the bio-controlling activity of the cocktail and compared with a contaminated but not treated group. Results: Significant reductions (up to 3.75 log10 CFU/ml) were observed in the bacteriophage-treated groups (p<0.0001). Conclusions: These results demonstrate the effectiveness of bacteriophages as biocontrol agents for Salmonella Enteritidis in a raw-egg-derivative foodstuff. Further studies are needed to prove the reduction in an undiluted homemade mayonnaise.
format	article
author	Consuelo Borie-Polanco Nicolás Galarce-Gálvez Karina Yévenes-Coa José-Manuel Yáñez-López James Robeson-Camus Alfonso Carbonero-Martínez
author_facet	Consuelo Borie-Polanco Nicolás Galarce-Gálvez Karina Yévenes-Coa José-Manuel Yáñez-López James Robeson-Camus Alfonso Carbonero-Martínez
author_sort	Consuelo Borie-Polanco
title	Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix
title_short	Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix
title_full	Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix
title_fullStr	Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix
title_full_unstemmed	Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix
title_sort	reducing salmonella enterica serovar enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix
publisher	Universidad de Antioquia
publishDate	2020
url	https://doaj.org/article/b327afebb5094409b7bfe50a98d05bb7
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Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix

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