Use of bacteriophages to reduce Salmonella in chicken skin in comparison with chemical agents

- Bacteriophages are able to reduce Salmonella in chicken skin.
- The effect of phage treatment is similar to chemical agents
- Bacteriophages can act at low temperature and short contact time.
- Bacteriophages can act at low temperature and short contact time.

Salmonella spp. is one of the major causes of foodborne diseases and a problem for the poultry industry. Bacteriophages have emerged as a promising agent to reduce pathogens in foods. Here, we compared bacteriophages and the classically used chemical agents for reducing S. enteritidis counts in chicken skin. Five phages were isolated from chicken feces, characterized and selected to be used as biosanitizer. Bacteriophages were assigned to the family Podoviridae and revealed identical RFLP profiles, although they showed a different host range and replication dynamics. Bacteriophages were found to be effective at a multiplicity of infection (MOI) of 10 at both 37 °C and 25 °C in liquid medium, with no significant reductions taking place when MOI was less than 10. When samples of chicken skin experimentally contaminated with 1 × 105 CFU/cm2S. enteritidis were treated with phage cocktail or chemical agents, similar reductions of about 1 log CFU/cm2 were observed. These data suggest that bacteriophages can be employed as an alternative agent to reduce S. enteritidis contamination of poultry carcasses in industrial conditions.