Evaluation of a lytic bacteriophage for bio-control of Salmonella Typhimurium in different food matrices

Tze Young Thung; Epeng Lee; Nor Ainy Mahyudin; Karunakaramoorthy Anuradha; Nurzafirah Mazlan; Chee Hao Kuan; Chai Fung Pui; Farinazleen Mohamad Ghazali; Nor Khaizura Mahmud Ab Rashid; Wendy Dayang Rollon; Chia Wanq Tan; Son Radu

doi:10.1016/j.lwt.2019.02.033

Evaluation of a lytic bacteriophage for bio-control of Salmonella Typhimurium in different food matrices

Tze Young Thung, Epeng Lee, Nor Ainy Mahyudin, Karunakaramoorthy Anuradha, Nurzafirah Mazlan, Chee Hao Kuan, Chai Fung Pui, Farinazleen Mohamad Ghazali, Nor Khaizura Mahmud Ab Rashid, Wendy Dayang Rollon, Chia Wanq Tan, Son Radu

Research output: Contribution to journal › Article › Research › peer-review

25 Citations (Scopus)

Abstract

In the present study, a Salmonella Typhimurium-specific bacteriophage designated as ST02, belonged to the Myoviridae family was isolated from retail meat samples. Host range determination showed that ST02 was capable of infecting other Salmonella strains with latent period of 15 min and burst size about 97 PFU/cell. ST02 was stable over a wide range of pH (4–11) and at the temperature ranging from 4 to 50 °C. A significant decrease (P < 0.01) in the bacterial counts (approximately 2 log cycles) was observed in different food matrices after storage at 4 °C for 72 h. Our findings demonstrated that bacteriophage ST02 can offer an environmentally-friendly antimicrobial intervention for reducing the risk of Salmonella contamination in retail food.

Original language	English
Pages (from-to)	211-214
Number of pages	4
Journal	LWT
Volume	105
DOIs	https://doi.org/10.1016/j.lwt.2019.02.033
Publication status	Published - May 2019
Externally published	Yes

Keywords

Bio-control
Food matrices
Myoviridae
Salmonella Typhimurium

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10.1016/j.lwt.2019.02.033

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title = "Evaluation of a lytic bacteriophage for bio-control of Salmonella Typhimurium in different food matrices",

abstract = "In the present study, a Salmonella Typhimurium-specific bacteriophage designated as ST02, belonged to the Myoviridae family was isolated from retail meat samples. Host range determination showed that ST02 was capable of infecting other Salmonella strains with latent period of 15 min and burst size about 97 PFU/cell. ST02 was stable over a wide range of pH (4–11) and at the temperature ranging from 4 to 50 °C. A significant decrease (P < 0.01) in the bacterial counts (approximately 2 log cycles) was observed in different food matrices after storage at 4 °C for 72 h. Our findings demonstrated that bacteriophage ST02 can offer an environmentally-friendly antimicrobial intervention for reducing the risk of Salmonella contamination in retail food.",

keywords = "Bio-control, Food matrices, Myoviridae, Salmonella Typhimurium",

author = "Thung, {Tze Young} and Epeng Lee and Mahyudin, {Nor Ainy} and Karunakaramoorthy Anuradha and Nurzafirah Mazlan and Kuan, {Chee Hao} and Pui, {Chai Fung} and Ghazali, {Farinazleen Mohamad} and {Mahmud Ab Rashid}, {Nor Khaizura} and Rollon, {Wendy Dayang} and Tan, {Chia Wanq} and Son Radu",

year = "2019",

month = may,

doi = "10.1016/j.lwt.2019.02.033",

language = "English",

volume = "105",

pages = "211--214",

journal = "LWT",

issn = "0023-6438",

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T1 - Evaluation of a lytic bacteriophage for bio-control of Salmonella Typhimurium in different food matrices

AU - Thung, Tze Young

AU - Lee, Epeng

AU - Mahyudin, Nor Ainy

AU - Anuradha, Karunakaramoorthy

AU - Mazlan, Nurzafirah

AU - Kuan, Chee Hao

AU - Pui, Chai Fung

AU - Ghazali, Farinazleen Mohamad

AU - Mahmud Ab Rashid, Nor Khaizura

AU - Rollon, Wendy Dayang

AU - Tan, Chia Wanq

AU - Radu, Son

PY - 2019/5

Y1 - 2019/5

N2 - In the present study, a Salmonella Typhimurium-specific bacteriophage designated as ST02, belonged to the Myoviridae family was isolated from retail meat samples. Host range determination showed that ST02 was capable of infecting other Salmonella strains with latent period of 15 min and burst size about 97 PFU/cell. ST02 was stable over a wide range of pH (4–11) and at the temperature ranging from 4 to 50 °C. A significant decrease (P < 0.01) in the bacterial counts (approximately 2 log cycles) was observed in different food matrices after storage at 4 °C for 72 h. Our findings demonstrated that bacteriophage ST02 can offer an environmentally-friendly antimicrobial intervention for reducing the risk of Salmonella contamination in retail food.

AB - In the present study, a Salmonella Typhimurium-specific bacteriophage designated as ST02, belonged to the Myoviridae family was isolated from retail meat samples. Host range determination showed that ST02 was capable of infecting other Salmonella strains with latent period of 15 min and burst size about 97 PFU/cell. ST02 was stable over a wide range of pH (4–11) and at the temperature ranging from 4 to 50 °C. A significant decrease (P < 0.01) in the bacterial counts (approximately 2 log cycles) was observed in different food matrices after storage at 4 °C for 72 h. Our findings demonstrated that bacteriophage ST02 can offer an environmentally-friendly antimicrobial intervention for reducing the risk of Salmonella contamination in retail food.

KW - Bio-control

KW - Food matrices

KW - Myoviridae

KW - Salmonella Typhimurium

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DO - 10.1016/j.lwt.2019.02.033

M3 - Article

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SN - 0023-6438

VL - 105

SP - 211

EP - 214

JO - LWT

JF - LWT

ER -

Evaluation of a lytic bacteriophage for bio-control of Salmonella Typhimurium in different food matrices

Abstract

Keywords

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