{"title":"新型鸡尾酒噬菌体对肉鸡源沙门氏菌的影响及其对食品接触表面模型的抗生物膜作用","authors":"Wattana Pelyuntha , David Yembilla Yamik , Nichapatr Vetboocha , Kitiya Vongkamjan","doi":"10.1016/j.foodcont.2024.111000","DOIUrl":null,"url":null,"abstract":"<div><div>The contamination of <em>Salmonella</em> in poultry products remains an important food safety and economic issue as the products have been recalled or rejected. Traditional antibiotic-based therapy in the animal production chain can cause antibiotic resistance (ABR) in bacteria, leading to severe illness and failure to treat diseases. Some strains of <em>Salmonella</em> produce genotoxin and extracellular polymeric substances called “biofilm” that support the survival of this bacterium. From this study, phages were applied to control cytolethal distending toxin B (<em>CdtB</em>)-producing, antibiotic-resistant, and biofilm-producing <em>Salmonella</em> isolated from the broiler sources. Out of 116 isolates, only 11 isolates (9.5%) representing six serovars were characterized. Of these, seven isolates were characterized as multidrug-resistant (MDR), three were resistant to one antibiotic, and only one isolate was susceptible to all antibiotics tested. For biofilm formation ability, 18.2% of the isolates were identified as strong biofilm producers, while 63.6% and 18.2% were moderate and weak, respectively. Up to 12 <em>Salmonella</em> phages from our collection were chosen to test their ability on given <em>Salmonella</em>. All the phages showed a strong lytic ability up to 90.9%. Three phages with the highest lysis potential (100% lytic ability) were further selected for a phage cocktail preparation, including WPX5, WPX8, and WPX9. Overall, the phage cocktail completely reduced representative <em>Salmonella</em> counts by three log units <em>in vitro</em> at a multiplicity of infection (MOI) of 10<sup>4</sup> and 10<sup>5</sup> at 6 h of treatment. The phage cocktail was tested to reduce <em>Salmonella</em> on different food contact surfaces. At MOI at 10<sup>3</sup>, the highest reduction of <em>Salmonella</em> attachment was observed in stainless steel surfaces, indicated by a 67% reduction, followed by polyvinyl chloride (PVC) and ceramic by 64% and 58%, respectively. These results suggest that a developed phage cocktail could be a potential biocontrol to control toxin-producing, biofilm-producing, and MDR <em>Salmonella</em> in the poultry industry.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111000"},"PeriodicalIF":5.6000,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of novel phage cocktail on Salmonella recovered from broiler sources and its anti-biofilm effect on food contact surface model\",\"authors\":\"Wattana Pelyuntha , David Yembilla Yamik , Nichapatr Vetboocha , Kitiya Vongkamjan\",\"doi\":\"10.1016/j.foodcont.2024.111000\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The contamination of <em>Salmonella</em> in poultry products remains an important food safety and economic issue as the products have been recalled or rejected. Traditional antibiotic-based therapy in the animal production chain can cause antibiotic resistance (ABR) in bacteria, leading to severe illness and failure to treat diseases. Some strains of <em>Salmonella</em> produce genotoxin and extracellular polymeric substances called “biofilm” that support the survival of this bacterium. From this study, phages were applied to control cytolethal distending toxin B (<em>CdtB</em>)-producing, antibiotic-resistant, and biofilm-producing <em>Salmonella</em> isolated from the broiler sources. Out of 116 isolates, only 11 isolates (9.5%) representing six serovars were characterized. Of these, seven isolates were characterized as multidrug-resistant (MDR), three were resistant to one antibiotic, and only one isolate was susceptible to all antibiotics tested. For biofilm formation ability, 18.2% of the isolates were identified as strong biofilm producers, while 63.6% and 18.2% were moderate and weak, respectively. Up to 12 <em>Salmonella</em> phages from our collection were chosen to test their ability on given <em>Salmonella</em>. All the phages showed a strong lytic ability up to 90.9%. Three phages with the highest lysis potential (100% lytic ability) were further selected for a phage cocktail preparation, including WPX5, WPX8, and WPX9. Overall, the phage cocktail completely reduced representative <em>Salmonella</em> counts by three log units <em>in vitro</em> at a multiplicity of infection (MOI) of 10<sup>4</sup> and 10<sup>5</sup> at 6 h of treatment. The phage cocktail was tested to reduce <em>Salmonella</em> on different food contact surfaces. At MOI at 10<sup>3</sup>, the highest reduction of <em>Salmonella</em> attachment was observed in stainless steel surfaces, indicated by a 67% reduction, followed by polyvinyl chloride (PVC) and ceramic by 64% and 58%, respectively. These results suggest that a developed phage cocktail could be a potential biocontrol to control toxin-producing, biofilm-producing, and MDR <em>Salmonella</em> in the poultry industry.</div></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":\"169 \",\"pages\":\"Article 111000\"},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-11-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524007175\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524007175","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of novel phage cocktail on Salmonella recovered from broiler sources and its anti-biofilm effect on food contact surface model
The contamination of Salmonella in poultry products remains an important food safety and economic issue as the products have been recalled or rejected. Traditional antibiotic-based therapy in the animal production chain can cause antibiotic resistance (ABR) in bacteria, leading to severe illness and failure to treat diseases. Some strains of Salmonella produce genotoxin and extracellular polymeric substances called “biofilm” that support the survival of this bacterium. From this study, phages were applied to control cytolethal distending toxin B (CdtB)-producing, antibiotic-resistant, and biofilm-producing Salmonella isolated from the broiler sources. Out of 116 isolates, only 11 isolates (9.5%) representing six serovars were characterized. Of these, seven isolates were characterized as multidrug-resistant (MDR), three were resistant to one antibiotic, and only one isolate was susceptible to all antibiotics tested. For biofilm formation ability, 18.2% of the isolates were identified as strong biofilm producers, while 63.6% and 18.2% were moderate and weak, respectively. Up to 12 Salmonella phages from our collection were chosen to test their ability on given Salmonella. All the phages showed a strong lytic ability up to 90.9%. Three phages with the highest lysis potential (100% lytic ability) were further selected for a phage cocktail preparation, including WPX5, WPX8, and WPX9. Overall, the phage cocktail completely reduced representative Salmonella counts by three log units in vitro at a multiplicity of infection (MOI) of 104 and 105 at 6 h of treatment. The phage cocktail was tested to reduce Salmonella on different food contact surfaces. At MOI at 103, the highest reduction of Salmonella attachment was observed in stainless steel surfaces, indicated by a 67% reduction, followed by polyvinyl chloride (PVC) and ceramic by 64% and 58%, respectively. These results suggest that a developed phage cocktail could be a potential biocontrol to control toxin-producing, biofilm-producing, and MDR Salmonella in the poultry industry.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.