Biocontrol of Salmonella Typhimurium in RTE foods with the virulent bacteriophage FO1-E2

Guenther, Susanne; Herzig, Oliver; Fieseler, Lars; Klumpp, Jochen; Loessner, Martin J.

doi:10.1016/j.ijfoodmicro.2011.12.023

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Biocontrol of Salmonella Typhimurium in RTE foods with the virulent bacteriophage FO1-E2
Authors:	Guenther, Susanne Herzig, Oliver Fieseler, Lars Klumpp, Jochen Loessner, Martin J.
DOI:	10.1016/j.ijfoodmicro.2011.12.023
Published in:	International Journal of Food Microbiology
Volume(Issue):	154
Issue:	1-2
Page(s):	66
Pages to:	72
Issue Date:	2012
Publisher / Ed. Institution:	Elsevier
ISSN:	0168-1605 1879-3460
Language:	English
Subjects:	Disinfection; Food contamination; Public health; Salmonella; Salmonella food poisoning; Salmonella phages; Virulence; Food microbiology; Salmonella typhimurium
Subject (DDC):	570: Biology 664: Food technology
Abstract:	Foodborne Salmonella infections are a major public health concern worldwide. Bacteriophages offer highly specific and effective biocontrol of such pathogens. We evaluated the broad host range, virulent phage FO1-E2 for reduction of Salmonella Typhimurium in different RTE foods. Samples were spiked with 1×10³ Salmonella cells and treated with 3×10⁸ pfu/g phage, and incubated for 6 days at 8 °C or 15 °C. At 8 °C, no viable cells remained following FO1-E2 application, corresponding to a more than 3 log₁₀ unit reduction. At 15 °C, application of phage lowered S. Typhimurium counts by 5 log units on turkey deli meat and in chocolate milk, and by 3 logs on hot dogs and in seafood. In egg yolk, an effect was observed only after 2 days, but not after 6 days. Phage particles retained their infectivity, although they were readily immobilized by the food matrix, resulting in loss of their ability to diffuse and infect target cells. At the end of the incubation period, phage-resistant Salmonella strains appeared which, however, were not able to compensate for the initial killing effect. Altogether, our data show that virulent phages such as FO1-E2 offer an effective biocontrol measure for Salmonella in foods.
URI:	https://digitalcollection.zhaw.ch/handle/11475/12270
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Guenther, S., Herzig, O., Fieseler, L., Klumpp, J., & Loessner, M. J. (2012). Biocontrol of Salmonella Typhimurium in RTE foods with the virulent bacteriophage FO1-E2. International Journal of Food Microbiology, 154(1-2), 66–72. https://doi.org/10.1016/j.ijfoodmicro.2011.12.023

Guenther, S. et al. (2012) ‘Biocontrol of Salmonella Typhimurium in RTE foods with the virulent bacteriophage FO1-E2’, International Journal of Food Microbiology, 154(1-2), pp. 66–72. Available at: https://doi.org/10.1016/j.ijfoodmicro.2011.12.023.

S. Guenther, O. Herzig, L. Fieseler, J. Klumpp, and M. J. Loessner, “Biocontrol of Salmonella Typhimurium in RTE foods with the virulent bacteriophage FO1-E2,” International Journal of Food Microbiology, vol. 154, no. 1-2, pp. 66–72, 2012, doi: 10.1016/j.ijfoodmicro.2011.12.023.

GUENTHER, Susanne, Oliver HERZIG, Lars FIESELER, Jochen KLUMPP und Martin J. LOESSNER, 2012. Biocontrol of Salmonella Typhimurium in RTE foods with the virulent bacteriophage FO1-E2. International Journal of Food Microbiology. 2012. Bd. 154, Nr. 1-2, S. 66–72. DOI 10.1016/j.ijfoodmicro.2011.12.023

Guenther, Susanne, Oliver Herzig, Lars Fieseler, Jochen Klumpp, and Martin J. Loessner. 2012. “Biocontrol of Salmonella Typhimurium in RTE Foods with the Virulent Bacteriophage FO1-E2.” International Journal of Food Microbiology 154 (1-2): 66–72. https://doi.org/10.1016/j.ijfoodmicro.2011.12.023.

Guenther, Susanne, et al. “Biocontrol of Salmonella Typhimurium in RTE Foods with the Virulent Bacteriophage FO1-E2.” International Journal of Food Microbiology, vol. 154, no. 1-2, 2012, pp. 66–72, https://doi.org/10.1016/j.ijfoodmicro.2011.12.023.