Demirarslan, Ozgul AydinAlasalvar, HamzaYildirim, Zeliha2024-11-072024-11-0720210023-64381096-1127https://doi.org/10.1016/j.lwt.2020.110469https://hdl.handle.net/11480/14050The 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.eninfo:eu-repo/semantics/closedAccessSalmonella EnteritidisChicken meatChicken skinLytic bacteriophageBiocontrolArticle13710.1016/j.lwt.2020.1104692-s2.0-85095749076Q1WOS:000600557500094Q1