biocontrol of salmonellaspp. in meat products by ... · •bacteriophages: bacterial viruses,...
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Biocontrol of Salmonella spp. in meat products by
application of a bacteriophage cocktailCatalin Iancu1 - Silvia Klamert 1, 2 – Joel van Mierlo1 – Steven Hagens1
1Micreos Food Safety - Wageningen (NL), 2Wageningen University and Research - Wageningen (NL)
address for correspondence: [email protected]
V. Discussion and Conclusion
• ≥ 1.1 log10 cfu/cm2 reduction achieved in all tested
products
• After 24h contact time no enhanced reduction
• 2x107 pfu/cm2 treatment = higher reduction
dose - efficacy
• Reductions comparable to organic acids treatment (e.g.
PAA)3,4,5,6 phages are organic and natural alternative
to chemical intervention
III. Materials and methods
I. Introduction• Salmonella spp. cause worldwide 80 million illnesses/year1
• Meat products are significant sources of foodborne
salmonellosis2
• Bacteriophages: bacterial viruses, highly species-specific
harmless to humans, animals and microbiota
• Logical candidates for target biocontrol of bacterial
pathogens
PhageGuard-S
• 2 phages-cocktail
• Effective against all serovars
of Salmonella spp.
II. ObjectiveDemonstrate the efficacy of the bacteriophage
cocktail PhageGuard-S against Salmonella on
three different meat products.
VI. Perspectives
PhageGuard-S can be regarded as a
very effective tool for the meat industry
to reduce Salmonella spp. load,
integrating the implementation of GMP,
HACCP and every other safety
measure required.
1.1-1.3 log10 cfu reduction (92-95%)1.1-1.6 log10 cfu reduction (92-97%)1.6-1.7 log10 cfu reduction (97-98%)
IV. Results
S-16
FO1a
1.E+02
1.E+03
1.E+04
1.E+05
0 1 2 3 4 5 6 7
SALM
ON
ELLA
SE1
3 (
CFU
/CM
²)
CONTACT TIME (DAYS)
CHICKEN SKIN
1.E+02
1.E+03
1.E+04
1.E+05
0 1 2 3 4 5 6 7
SALM
ON
ELLA
SE1
3 (
CFU
/CM
²)
CONTACT TIME (DAYS)
CHICKEN BREAST
1.E+02
1.E+03
1.E+04
1.E+05
0 1 2 3 4 5 6 7
SALM
ON
ELLA
SE1
3 (
CFU
/CM
²)
CONTACT TIME (DAYS)
PORK
1Majowicz, S.E., Musto, J., Scallan, E., Angulo, F.J., Kirk, M., O'Brien, S.J., et al. (2010). The Global Burden of Nontyphoidal Salmonella Gastroenteritis. Clinical Infectious Diseases 50(6), 882-8892Eblen, D.R., Barlow, K.E., and Naugle, A.L. (2006). U.S. Food safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: an establishment-level analysis. J Food Prot 69(11), 2600-2606.3Ellebracht, J.W., King, D.A., Castillo, A., Lucia, L.M., Acuff, G.R., Harris, K.B., et al. (2005). Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings. Meat Science 70(1), 197-203.4Loretz, M., Stephan, R., and Zweifel, C. (2010). Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control 21(6), 791-804.5Nagel, G.M., Bauermeister, L.J., Bratcher, C.L., Singh, M., and McKee, S.R. (2013). Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank. International Journal of Food Microbiology165(3), 281-2866Sukumaran, A.T., Nannapaneni, R., Kiess, A., and Sharma, C.S. (2015). Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials. International Journal of Food Microbiology 207, 8-15.
• Chicken skin, chicken breast fillet, pork meat
• Salmonella enterica Se13 contamination:1 x 104 cfu/cm2
• PhageGuard-S treatment: 1-2 x 107 pfu/cm2
• Cell retrievals: 2, 24, 48 hours, 6 days
• Storage temperature: 4 ºC