The Lytic Siphophage vB_StyS-LmqsSP1 Reduces the Number of Salmonella enterica Serovar Typhimurium Isolates on Chicken Skin
Golshan Shakeri, Jens A. Hammerl, Abdollah Jamshidi, Kiarash Ghazvini, Manfred Rohde, Istvan Szabo, Corinna Kehrenberg, Madeleine Plötz, Sophie Kittler
Abstract
Salmonella enterica is one of the major global causes of foodborne enteritis in humans. The use of chemical sanitizers for reducing bacterial pathogens in the food chain can result in the spread of bacterial resistance. Targeted and clean-label intervention strategies can reduce Salmonella contamination in food. The significance of our research demonstrates the suitability of a bacteriophage (vB_StyS-LmqsSP1) for biocontrol of Salmonella enterica serovar Typhimurium on poultry due to its lytic efficacy under conditions prevalent in food production environments.
Topics & Concepts
Salmonella entericaSalmonellaLytic cycleMicrobiologySerotypeBiologyBacteriaVirologyFood microbiologyBacteriophageFood poisoningTiterEnterobacteriaceaeEnteritisGenotypePhage typingInfectious doseSalmonella Food PoisoningStrain (injury)InoculationVirulenceSalmonella and Campylobacter epidemiologyEscherichia coli research studiesListeria monocytogenes in Food Safety