کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8891804 1628508 2018 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Isolation and application of bacteriophages to reduce Salmonella contamination in raw chicken meat
ترجمه فارسی عنوان
جداسازی و استفاده از باکتریوفاژها برای کاهش آلودگی سالمونلا در گوشت خام
کلمات کلیدی
باکتریوفاژ، کنترل بیولوژیک، سالمونلا، ایمنی مواد غذایی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Chicken meats are considered as main sources associated with Salmonella infections in humans. In this study, lytic phages against Salmonella were isolated and examined for their efficacy to control Salmonella. Eighteen lytic phages were isolated from raw chicken skin and gizzard. Five phages belonging to Myoviridae and Siphoviridae families were characterized and selected for bacterial challenge tests. The treatment of raw chicken breast samples contaminated with S. Enteritidis and S. Typhimurium at 8 °C by the cocktail of five phages significantly reduced (P < 0.05) viable counts by 1.41 and 1.86 log CFU/piece, respectively. When incubated at 25 °C, the highest reductions of viable counts of S. Enteritidis and S. Typhimurium in the phage-treated samples were 3.06 and 2.21 log CFU/piece, respectively (P < 0.05). These data suggested that the phages isolated from raw chicken meats are potential agents for controlling Salmonella in raw meats.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 91, May 2018, Pages 353-360
نویسندگان
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