Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin

Multidrug-resistant Salmonella Typhimurium U288 is a significant pathogen of pigs, accounting for over half of all outbreaks on UK pig production premises. The potential of this serovar, and other salmonellae, to enter the food chain during the slaughtering process requires that efforts be made to r...

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Main Authors:	Hooton, Steven P.T., Atterbury, Robert J., Connerton, Ian F.
Format:	Article
Language:	English
Published:	Elsevier 2011
Online Access:	http://eprints.nottingham.ac.uk/45238/ http://eprints.nottingham.ac.uk/45238/ http://eprints.nottingham.ac.uk/45238/ http://eprints.nottingham.ac.uk/45238/1/HOOTON%20Int%20J%20Food%20Micro%20%282011%29%20151.157-1.pdf

id	nottingham-45238
recordtype	eprints
spelling	nottingham-452382017-10-18T17:12:32Z http://eprints.nottingham.ac.uk/45238/ Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin Hooton, Steven P.T. Atterbury, Robert J. Connerton, Ian F. Multidrug-resistant Salmonella Typhimurium U288 is a significant pathogen of pigs, accounting for over half of all outbreaks on UK pig production premises. The potential of this serovar, and other salmonellae, to enter the food chain during the slaughtering process requires that efforts be made to reduce the prevalence of these bacteria at both the pre- and post-harvest stages of production. A bacteriophage cocktail (PC1) capable of lysing various Salmonella enterica serovars was designed using the broad host-range phage Felix 01, and three phages isolated from sewage. PC1 applied to pig skin experimentally-contaminated with U288 achieved significant reductions (P < 0.05) in Salmonella counts when stored at 4 °C over 96 h. Reductions of > 1 log10 unit were observed when the ratio of phage applied was in excess of the bacterial concentration. The treatment was found to be effective at a multiplicity of infection (MOI) of 10 or above, with no significant reductions taking place when the MOI was less than 10. Under these conditions U288 counts of log10 4.1–4.3 CFU were reduced to undetectable levels following the application of PC1 to pig skin (> 99% reduction). These data suggest phage cocktails could be employed post-slaughter as a means to reduce Salmonella contamination of pig carcasses. Elsevier 2011-12-02 Article PeerReviewed application/pdf en http://eprints.nottingham.ac.uk/45238/1/HOOTON%20Int%20J%20Food%20Micro%20%282011%29%20151.157-1.pdf Hooton, Steven P.T. and Atterbury, Robert J. and Connerton, Ian F. (2011) Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin. International Journal of Food Microbiology, 151 (2). pp. 157-163. ISSN 1879-3460 http://www.sciencedirect.com/science/article/pii/S0168160511004880 doi:10.1016/j.ijfoodmicro.2011.08.015 doi:10.1016/j.ijfoodmicro.2011.08.015
repository_type	Digital Repository
institution_category	Local University
institution	University of Nottingham Malaysia Campus
building	Nottingham Research Data Repository
collection	Online Access
language	English
description	Multidrug-resistant Salmonella Typhimurium U288 is a significant pathogen of pigs, accounting for over half of all outbreaks on UK pig production premises. The potential of this serovar, and other salmonellae, to enter the food chain during the slaughtering process requires that efforts be made to reduce the prevalence of these bacteria at both the pre- and post-harvest stages of production. A bacteriophage cocktail (PC1) capable of lysing various Salmonella enterica serovars was designed using the broad host-range phage Felix 01, and three phages isolated from sewage. PC1 applied to pig skin experimentally-contaminated with U288 achieved significant reductions (P < 0.05) in Salmonella counts when stored at 4 °C over 96 h. Reductions of > 1 log10 unit were observed when the ratio of phage applied was in excess of the bacterial concentration. The treatment was found to be effective at a multiplicity of infection (MOI) of 10 or above, with no significant reductions taking place when the MOI was less than 10. Under these conditions U288 counts of log10 4.1–4.3 CFU were reduced to undetectable levels following the application of PC1 to pig skin (> 99% reduction). These data suggest phage cocktails could be employed post-slaughter as a means to reduce Salmonella contamination of pig carcasses.
format	Article
author	Hooton, Steven P.T. Atterbury, Robert J. Connerton, Ian F.
spellingShingle	Hooton, Steven P.T. Atterbury, Robert J. Connerton, Ian F. Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin
author_facet	Hooton, Steven P.T. Atterbury, Robert J. Connerton, Ian F.
author_sort	Hooton, Steven P.T.
title	Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin
title_short	Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin
title_full	Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin
title_fullStr	Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin
title_full_unstemmed	Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin
title_sort	application of a bacteriophage cocktail to reduce salmonella typhimurium u288 contamination on pig skin
publisher	Elsevier
publishDate	2011
url	http://eprints.nottingham.ac.uk/45238/ http://eprints.nottingham.ac.uk/45238/ http://eprints.nottingham.ac.uk/45238/ http://eprints.nottingham.ac.uk/45238/1/HOOTON%20Int%20J%20Food%20Micro%20%282011%29%20151.157-1.pdf
first_indexed	2018-09-06T13:39:16Z
last_indexed	2018-09-06T13:39:16Z
_version_	1610865607020904448

Application of a bacteriophage cocktail to reduce Salmonella Typhimurium U288 contamination on pig skin

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