Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin

Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin
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DOI:
10.1016/j.ijfoodmicro.2011.08.015
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发表时间:
2011-12-02
影响因子:
5.4
通讯作者:
Connerton, Ian F.
Connerton, Ian F.
中科院分区:
农林科学1区
文献类型:
--
作者:
Hooton, Steven P. T.;Atterbury, Robert J.;Connerton, Ian F.

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耐多药鼠伤寒沙门氏菌U288是猪的一种重要病原体,占英国养猪生产场所所有疫情的一半以上。由于该血清型和其他沙门氏菌有可能在屠宰过程中进入食物链,因此必须努力在收获前和收获后的生产阶段减少这些细菌的流行。利用广泛宿主噬菌体Felix 01和从污水中分离的3个噬菌体,设计了一种能够裂解多种肠沙门氏菌血清型的噬菌体鸡尾酒(PC1)。当施加噬菌体的比例超过细菌浓度时,施用于实验用U288污染的猪皮的PC1显著降低(P1 log(10)单位)。研究发现,该治疗方法在感染多重数(MOI)为10或以上时有效,当MOI小于10时,治疗效果没有显著降低。在这些条件下,将PC1应用于猪皮后,log(10) 4.1-4.3 CFU的U288计数降至检测不到的水平(降低了bb0 99%)。这些数据表明,噬菌体鸡尾酒可以在屠宰后使用,作为减少猪尸体沙门氏菌污染的一种手段。(C) 2011 Elsevier B.V.版权所有
Multidrug-resistant Salmonella Typhimurium U288 is a significant pathogen of pigs, accounting for over half of all outbreaks on UK pig production premises. The potential of this serovar, and other salmonellae, to enter the food chain during the slaughtering process requires that efforts be made to reduce the prevalence of these bacteria at both the pre- and post-harvest stages of production. A bacteriophage cocktail (PC1) capable of lysing various Salmonella enterica serovars was designed using the broad host-range phage Felix 01, and three phages isolated from sewage. PC1 applied to pig skin experimentally-contaminated with U288 achieved significant reductions (P1 log(10) unit were observed when the ratio of phage applied was in excess of the bacterial concentration. The treatment was found to be effective at a multiplicity of infection (MOI) of 10 or above, with no significant reductions taking place when the MOI was less than 10. Under these conditions U288 counts of log(10) 4.1-4.3 CFU were reduced to undetectable levels following the application of PC1 to pig skin (>99% reduction). These data suggest phage cocktails could be employed post-slaughter as a means to reduce Salmonella contamination of pig carcasses. (C) 2011 Elsevier B.V. All rights reserved.