Biocontrol of Salmonella Enteritidis on chicken meat and skin using lytic SE-P3, P16, P37, and P47 bacteriophages

Basit Öğe Kaydı
dc.authoridALASALVAR, Hamza/0000-0003-3000-7310
dc.contributor.authorDemirarslan, Ozgul Aydin
dc.contributor.authorAlasalvar, Hamza
dc.contributor.authorYildirim, Zeliha
dc.date.accessioned2024-11-07T13:24:19Z
dc.date.available2024-11-07T13:24:19Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe present study was conducted to investigate the virulent effects of SE-P3, P16, P37, and P47 phages specific to Salmonella Enteritidis, alone or as a cocktail on raw chicken meat and chicken skin. Chicken meat and skin artificially contaminated with 10(3) and 10(6) log CFU/g or cm(2) Salmonella were treated with SE-phages at a level of 10(9) PFU/g or cm(2) and then the samples were stored at 4 degrees C for 8 days and 25 degrees C for 4 days. The infective effects of SE-phages for prevention of contamination during or before contamination at 4 degrees C were also determined. SE-phages reduced the number of viable Salmonella cells in the samples containing Salmonella at 10(3) CFU/g to an undetectable level throughout storage at 4 and 25 degrees C. In samples containing 10(6) CFU/g or cm(2 )Salmonella, SE-phages decreased the number of host cells by 4.11-6.42 log CFU/g or cm(2) on the first day of storage. Furthermore, SE-phages have been found to effectively prevent subsequent Salmonella contamination at 4 C. This study showed that SE-P3, P16, P37, and P47 phages have the potency to be used as a biocontrol strategy to control Salmonella in the poultry industry.
dc.description.sponsorshipUnit of the Scientific Research Projects of Nigde Omer Halisdemir University [FEB 2017/04-YULTEP]
dc.description.sponsorshipThe authors wish to acknowledge the financial assistance provided by the Unit of the Scientific Research Projects of Nigde Omer Halisdemir University (Project No: FEB 2017/04-YULTEP).
dc.identifier.doi10.1016/j.lwt.2020.110469
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85095749076
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110469
dc.identifier.urihttps://hdl.handle.net/11480/14050
dc.identifier.volume137
dc.identifier.wosWOS:000600557500094
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectSalmonella Enteritidis
dc.subjectChicken meat
dc.subjectChicken skin
dc.subjectLytic bacteriophage
dc.subjectBiocontrol
dc.titleBiocontrol of Salmonella Enteritidis on chicken meat and skin using lytic SE-P3, P16, P37, and P47 bacteriophages
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu