Reducción de la contaminación por Salmonella enterica serovar Enteritidis en alimentos: bacteriófagos líticos en una matriz similar a la mayonesa casera
| Autor: | José-Manuel Yáñez-López, Alfonso Carbonero-Martínez, James Robeson-Camus, Consuelo Borie-Polanco, Karina Yévenes-Coa, Nicolás Galarce-Gálvez |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
lytic bacteriophage
huevos biocontrole patógenos transmitidos por alimentos maionese produtos alimentícios Food borne disease doenças transmitidas por alimentos Biology Bio-control mayonnaise SF1-1100 Salmonella enterica serovar enteritidis food-borne pathogens ovos eggs inocuidad alimentaria biocontrol segurança alimentar General Veterinary raw food Salmonella enterica comida crua productos alimenticios biology.organism_classification Molecular biology Animal culture mayonesa foodstuff food safety bio-control bacteriófagos líticos Animal Science and Zoology enfermedad transmitida por alimentos salmonella enterica food-borne disease alimentos crudos patógenos alimentares |
| Zdroj: | Revista Colombiana de Ciencias Pecuarias, Volume: 34, Issue: 2, Pages: 154-161, Published: 23 JUN 2022 Revista Colombiana de Ciencias Pecuarias, Vol 34, Iss 2, Pp 154-161 (2020) |
| Popis: | Background: Salmonella enterica serovar Enteritidis (SE) is one of the major causes of food-borne disease worldwide, mainly associated with the consumption of poultry products, such as eggs. Several control methods have been implemented in the egg production process, but they have not effectively reduced the outbreaks. Therefore, the use of bacteriophages for the biocontrol of food-borne pathogens is gaining increasing acceptance. Objective: To evaluate a bacteriophage cocktail's effectiveness in reducing SE counts in an experimentally contaminated mayonnaise-like matrix. Methods: Homemade mayonnaise was contaminated with SE (103 CFU/ml) with equal volume to a matrix (1:1) treated with a bacteriophage cocktail (five phages, MOI 105), and stored at 21 °C for 24 and 72 h. Bacterial counts were performed to evaluate the bio-controlling activity of the cocktail and compared with a contaminated but not treated group. Results: Significant reductions (up to 3.75 log10 CFU/ml) were observed in the bacteriophage-treated groups (p |
| Databáze: | OpenAIRE |
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