In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers

Detalhes bibliográficos
Autor(a) principal: Fiorentin,L
Data de Publicação: 2004
Outros Autores: Vieira,ND, Barioni Júnior,W, Barros,S
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=S1516-635X2004000200009
Resumo: Occurrence of food poisoning related to Salmonella-contaminated eggs and chicken meat has been frequent in humans. Salmonella Enteritidis (SE) and Salmonella Typhimurium (ST) are included among the most important paratyphoid salmonellae associated with chicken meat and eggs. Elimination of Salmonella at the pre-harvest stage can play a significant role in preventing the introduction of this pathogen into the food chain and consequently in the reduction of food poisoning in humans. Bactericidal bacteriophages may provide a natural, nontoxic, feasible and non-expensive component of the multi-factorial approach for a pre-harvest control of Salmonella in poultry. Five bacteriophages lytic for SE PT4 and ST were obtained from 107 samples of feces of free-range layers in Brazil. All bacteriophages were characterized in vitro and in vivo, showing head and tail morphology and dsDNA as nucleic acids. Results of "in vivo" studies suggested that bacteriophages do not remain in Salmonella-free birds longer than one day, whereas they multiply in Salmonella-infected birds for longer periods. Besides, selection for phage-resistant SE PT4 did not seem to occur in the short term. Isolated bacteriophages will be investigated for their potential for pre-harvest biocontrol of SE PT4 in poultry.
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spelling In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layersBacteriophagesfood poisoningpoultrySalmonellaOccurrence of food poisoning related to Salmonella-contaminated eggs and chicken meat has been frequent in humans. Salmonella Enteritidis (SE) and Salmonella Typhimurium (ST) are included among the most important paratyphoid salmonellae associated with chicken meat and eggs. Elimination of Salmonella at the pre-harvest stage can play a significant role in preventing the introduction of this pathogen into the food chain and consequently in the reduction of food poisoning in humans. Bactericidal bacteriophages may provide a natural, nontoxic, feasible and non-expensive component of the multi-factorial approach for a pre-harvest control of Salmonella in poultry. Five bacteriophages lytic for SE PT4 and ST were obtained from 107 samples of feces of free-range layers in Brazil. All bacteriophages were characterized in vitro and in vivo, showing head and tail morphology and dsDNA as nucleic acids. Results of "in vivo" studies suggested that bacteriophages do not remain in Salmonella-free birds longer than one day, whereas they multiply in Salmonella-infected birds for longer periods. Besides, selection for phage-resistant SE PT4 did not seem to occur in the short term. Isolated bacteriophages will be investigated for their potential for pre-harvest biocontrol of SE PT4 in poultry.Fundacao de Apoio a Ciência e Tecnologia Avicolas2004-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000200009Brazilian Journal of Poultry Science v.6 n.2 2004reponame:Brazilian Journal of Poultry Science (Online)instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)instacron:FACTA10.1590/S1516-635X2004000200009info:eu-repo/semantics/openAccessFiorentin,LVieira,NDBarioni Júnior,WBarros,Seng2004-10-18T00:00:00Zoai:scielo:S1516-635X2004000200009Revistahttp://www.scielo.br/rbcahttps://old.scielo.br/oai/scielo-oai.php||rvfacta@terra.com.br1806-90611516-635Xopendoar:2004-10-18T00:00Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)false
dc.title.none.fl_str_mv In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers
title In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers
spellingShingle In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers
Fiorentin,L
Bacteriophages
food poisoning
poultry
Salmonella
title_short In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers
title_full In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers
title_fullStr In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers
title_full_unstemmed In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers
title_sort In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers
author Fiorentin,L
author_facet Fiorentin,L
Vieira,ND
Barioni Júnior,W
Barros,S
author_role author
author2 Vieira,ND
Barioni Júnior,W
Barros,S
author2_role author
author
author
dc.contributor.author.fl_str_mv Fiorentin,L
Vieira,ND
Barioni Júnior,W
Barros,S
dc.subject.por.fl_str_mv Bacteriophages
food poisoning
poultry
Salmonella
topic Bacteriophages
food poisoning
poultry
Salmonella
description Occurrence of food poisoning related to Salmonella-contaminated eggs and chicken meat has been frequent in humans. Salmonella Enteritidis (SE) and Salmonella Typhimurium (ST) are included among the most important paratyphoid salmonellae associated with chicken meat and eggs. Elimination of Salmonella at the pre-harvest stage can play a significant role in preventing the introduction of this pathogen into the food chain and consequently in the reduction of food poisoning in humans. Bactericidal bacteriophages may provide a natural, nontoxic, feasible and non-expensive component of the multi-factorial approach for a pre-harvest control of Salmonella in poultry. Five bacteriophages lytic for SE PT4 and ST were obtained from 107 samples of feces of free-range layers in Brazil. All bacteriophages were characterized in vitro and in vivo, showing head and tail morphology and dsDNA as nucleic acids. Results of "in vivo" studies suggested that bacteriophages do not remain in Salmonella-free birds longer than one day, whereas they multiply in Salmonella-infected birds for longer periods. Besides, selection for phage-resistant SE PT4 did not seem to occur in the short term. Isolated bacteriophages will be investigated for their potential for pre-harvest biocontrol of SE PT4 in poultry.
publishDate 2004
dc.date.none.fl_str_mv 2004-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000200009
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000200009
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-635X2004000200009
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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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.6 n.2 2004
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
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