Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts
Autor(a) principal: | |
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Data de Publicação: | 2005 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Poultry Science (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000400010 |
Resumo: | Reducing Salmonella contamination in poultry is of major importance to prevent the introduction of this microorganism into the food chain. Salmonellae may spread during storage time (shelf life) whenever pre-harvest control fails or post-harvest contamination occurs. Therefore, preventive measures should also be used in the post-harvest level of poultry production in order to control salmonellae. Chicken skin samples were experimentally contaminated by immersing whole legs (thighs and drumsticks) in a suspension containing 10(6) colony forming units per milliliter (CFU/mL) of Salmonella Enteritidis phage type 4 (SE PT4) at the slaughter day. One day later, samples from one group were immersed in a suspension pool containing 10(9) CFU/mL of each of three wild salmonella-lytic bacteriophages previously isolated from feces of free-range chickens. Salmonella counting was performed at three-day intervals in the chicken legs stored at 5°C and showed a significant reduction (P<0.05) of SE PT4 in bacteriophage-treated cuts on days 3, 6 and 9 post-treatment. These findings suggest that the use of bacteriophages may reduce SE PT4 in chicken skin. Further studies are encouraged and might demonstrate the potential of this approach as an efficient and safe technique to be routinelly used for Salmonella control in chicken products. |
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Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cutsBacteriophagescontaminationSalmonellapoultryskinReducing Salmonella contamination in poultry is of major importance to prevent the introduction of this microorganism into the food chain. Salmonellae may spread during storage time (shelf life) whenever pre-harvest control fails or post-harvest contamination occurs. Therefore, preventive measures should also be used in the post-harvest level of poultry production in order to control salmonellae. Chicken skin samples were experimentally contaminated by immersing whole legs (thighs and drumsticks) in a suspension containing 10(6) colony forming units per milliliter (CFU/mL) of Salmonella Enteritidis phage type 4 (SE PT4) at the slaughter day. One day later, samples from one group were immersed in a suspension pool containing 10(9) CFU/mL of each of three wild salmonella-lytic bacteriophages previously isolated from feces of free-range chickens. Salmonella counting was performed at three-day intervals in the chicken legs stored at 5°C and showed a significant reduction (P<0.05) of SE PT4 in bacteriophage-treated cuts on days 3, 6 and 9 post-treatment. These findings suggest that the use of bacteriophages may reduce SE PT4 in chicken skin. Further studies are encouraged and might demonstrate the potential of this approach as an efficient and safe technique to be routinelly used for Salmonella control in chicken products.Fundacao de Apoio a Ciência e Tecnologia Avicolas2005-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000400010Brazilian Journal of Poultry Science v.7 n.4 2005reponame:Brazilian Journal of Poultry Science (Online)instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)instacron:FACTA10.1590/S1516-635X2005000400010info:eu-repo/semantics/openAccessFiorentin,LVieira,NDBarioni Júnior,Weng2006-04-12T00:00:00Zoai:scielo:S1516-635X2005000400010Revistahttp://www.scielo.br/rbcahttps://old.scielo.br/oai/scielo-oai.php||rvfacta@terra.com.br1806-90611516-635Xopendoar:2006-04-12T00:00Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)false |
dc.title.none.fl_str_mv |
Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts |
title |
Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts |
spellingShingle |
Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts Fiorentin,L Bacteriophages contamination Salmonella poultry skin |
title_short |
Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts |
title_full |
Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts |
title_fullStr |
Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts |
title_full_unstemmed |
Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts |
title_sort |
Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts |
author |
Fiorentin,L |
author_facet |
Fiorentin,L Vieira,ND Barioni Júnior,W |
author_role |
author |
author2 |
Vieira,ND Barioni Júnior,W |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Fiorentin,L Vieira,ND Barioni Júnior,W |
dc.subject.por.fl_str_mv |
Bacteriophages contamination Salmonella poultry skin |
topic |
Bacteriophages contamination Salmonella poultry skin |
description |
Reducing Salmonella contamination in poultry is of major importance to prevent the introduction of this microorganism into the food chain. Salmonellae may spread during storage time (shelf life) whenever pre-harvest control fails or post-harvest contamination occurs. Therefore, preventive measures should also be used in the post-harvest level of poultry production in order to control salmonellae. Chicken skin samples were experimentally contaminated by immersing whole legs (thighs and drumsticks) in a suspension containing 10(6) colony forming units per milliliter (CFU/mL) of Salmonella Enteritidis phage type 4 (SE PT4) at the slaughter day. One day later, samples from one group were immersed in a suspension pool containing 10(9) CFU/mL of each of three wild salmonella-lytic bacteriophages previously isolated from feces of free-range chickens. Salmonella counting was performed at three-day intervals in the chicken legs stored at 5°C and showed a significant reduction (P<0.05) of SE PT4 in bacteriophage-treated cuts on days 3, 6 and 9 post-treatment. These findings suggest that the use of bacteriophages may reduce SE PT4 in chicken skin. Further studies are encouraged and might demonstrate the potential of this approach as an efficient and safe technique to be routinelly used for Salmonella control in chicken products. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000400010 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2005000400010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-635X2005000400010 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
dc.source.none.fl_str_mv |
Brazilian Journal of Poultry Science v.7 n.4 2005 reponame:Brazilian Journal of Poultry Science (Online) instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) instacron:FACTA |
instname_str |
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
instacron_str |
FACTA |
institution |
FACTA |
reponame_str |
Brazilian Journal of Poultry Science (Online) |
collection |
Brazilian Journal of Poultry Science (Online) |
repository.name.fl_str_mv |
Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
repository.mail.fl_str_mv |
||rvfacta@terra.com.br |
_version_ |
1754122510996078592 |