Biocontrol of foodborne salmonella using bacteriophages

Abstract EN

In this study, the effectiveness of a mixture of four different lytic bacteriophages isolated from waste water was determined in chicken cuts experimentally contaminated with Salmonella enterica serovar Typhimurium ATCC N0.14028 (5x104 cfu/ml).

The concentration of S.

typhimurium had been decreased in chicken cuts after treatment by spraying or dipping for 30 min in a solution containing the bacteriophage cocktail (1.2x1010 pfu/ml) and then refrigerated at 4 °C for 7 days.

The obtained results indicate that this bacteriophage cocktail has a potential effect as a biocontrol agent of Salmonella in chicken.

Further studies are promoted and might prove the potential of this approach as an efficient and safe technique to be routinely used for Salmonella control in chicken products.