Journal
VIRUS RESEARCH
Volume 236, Issue -, Pages 14-23Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.virusres.2017.05.001
Keywords
Bacteriophage; Siphoviridae; Salmonella; Multidrug resistant bacteria; Duck meat
Categories
Funding
- National Research Program of China [2015BAD16B04]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality, and Safety Control
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The aim of this study was to find a virulent bacteriophage for the biocontrol of Salmonella in duck meat. A broad host-spectrum virulent phage, fmb-p1, was isolated and purified from an duck farm, and its host range was determined to include S. Typhimurium, S. Enteritidis, S. Saintpaul, S. Agona, S. Miami, S. Anatum, S. Heidelberg and S. Paratyphi-C. Electron microscopy and genome sequencing showed that fmb-p1 belongs to the family Siphoviridae. The genome of fmb-p1 is composed of a 43,327-bp double-stranded DNA molecule with 60 open reading frames and a total G + C content of 46.09%. There are no deleterious sequences or genes encoding known harmful products in the phage fmb-p1 genome. Phage fmb-p1 was stable under different temperature (40-75 degrees C), pH (4-10) and NaCl solutions (1-11%). The phage treatment (9.9 x 10(9) PFU/cm(2)) caused a peak reduction in S. Typhimurium of 4.52 log CFU/cm(2) in ready-to eat (RTE) duck meat, whereas potassium sorbate treatment (PS, 2 mg/cm(2)) resulted in a 0.05-0.12 log reduction. Compared to PS treatment, there was significant difference in the S. Typhimurium reduction (P (<) 0.05) by phage treatment at both 4 degrees C and 25 degrees C. The results suggested that phage could be applied to reduce Salmonella, on commercial poultry products.
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