Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food
A Salmonella Enteritidis lytic bacteriophage designated as SE07 was isolated from retail meat samples. Electron micrograph revealed that phage SE07 belonged to family Podoviridae. Phage SE07 was relatively stable at the temperature ranging from 28 to 65 °C. Furthermore, it exhibited remarkable pH st...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50994/ http://psasir.upm.edu.my/id/eprint/50994/1/Use%20of%20a%20lytic%20bacteriophage%20to%20control%20Salmonella%20Enteritidis%20in%20retail%20food.pdf |
| _version_ | 1848851713066270720 |
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| author | Thung, Tze Young Premarathne, Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari Chang, Wei San Loo, Yuet Ying Chin, Yih Zhet Kuan, Chee Hao Tan, Chia Wanq Basri, Dayang Fredalina Wan Mohamed Radzi, Che Wan Jasimah Radu, Son |
| author_facet | Thung, Tze Young Premarathne, Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari Chang, Wei San Loo, Yuet Ying Chin, Yih Zhet Kuan, Chee Hao Tan, Chia Wanq Basri, Dayang Fredalina Wan Mohamed Radzi, Che Wan Jasimah Radu, Son |
| author_sort | Thung, Tze Young |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | A Salmonella Enteritidis lytic bacteriophage designated as SE07 was isolated from retail meat samples. Electron micrograph revealed that phage SE07 belonged to family Podoviridae. Phage SE07 was relatively stable at the temperature ranging from 28 to 65 °C. Furthermore, it exhibited remarkable pH stability (between pH 4.0–11.0). The effectiveness of phage SE07 was determined in different food matrices (fruit juice, fresh eggs, beef and chicken meat) experimentally contaminated with S. Enteritidis. A significant reduction of S. Enteritidis population (about 2 log cycles) was obtained in fruit juice and fresh eggs after incubation at 4 °C for 48 h. Furthermore, within the same period, bacterial population was reduced by 2.1 and 2.0 log cycles on the bacteriophage treated beef and chicken meat samples, respectively. In this study, the obtained data suggested that phage SE07 might have potential uses against Salmonella food-borne infections. |
| first_indexed | 2025-11-15T10:26:33Z |
| format | Article |
| id | upm-50994 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:26:33Z |
| publishDate | 2017 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-509942017-04-27T10:09:40Z http://psasir.upm.edu.my/id/eprint/50994/ Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food Thung, Tze Young Premarathne, Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari Chang, Wei San Loo, Yuet Ying Chin, Yih Zhet Kuan, Chee Hao Tan, Chia Wanq Basri, Dayang Fredalina Wan Mohamed Radzi, Che Wan Jasimah Radu, Son A Salmonella Enteritidis lytic bacteriophage designated as SE07 was isolated from retail meat samples. Electron micrograph revealed that phage SE07 belonged to family Podoviridae. Phage SE07 was relatively stable at the temperature ranging from 28 to 65 °C. Furthermore, it exhibited remarkable pH stability (between pH 4.0–11.0). The effectiveness of phage SE07 was determined in different food matrices (fruit juice, fresh eggs, beef and chicken meat) experimentally contaminated with S. Enteritidis. A significant reduction of S. Enteritidis population (about 2 log cycles) was obtained in fruit juice and fresh eggs after incubation at 4 °C for 48 h. Furthermore, within the same period, bacterial population was reduced by 2.1 and 2.0 log cycles on the bacteriophage treated beef and chicken meat samples, respectively. In this study, the obtained data suggested that phage SE07 might have potential uses against Salmonella food-borne infections. Elsevier 2017 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50994/1/Use%20of%20a%20lytic%20bacteriophage%20to%20control%20Salmonella%20Enteritidis%20in%20retail%20food.pdf Thung, Tze Young and Premarathne, Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari and Chang, Wei San and Loo, Yuet Ying and Chin, Yih Zhet and Kuan, Chee Hao and Tan, Chia Wanq and Basri, Dayang Fredalina and Wan Mohamed Radzi, Che Wan Jasimah and Radu, Son (2017) Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food. LWT - Food Science and Technology, 78. pp. 222-225. ISSN 0023-6438 http://www.sciencedirect.com/science/article/pii/S0023643816308295 10.1016/j.lwt.2016.12.044 |
| spellingShingle | Thung, Tze Young Premarathne, Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari Chang, Wei San Loo, Yuet Ying Chin, Yih Zhet Kuan, Chee Hao Tan, Chia Wanq Basri, Dayang Fredalina Wan Mohamed Radzi, Che Wan Jasimah Radu, Son Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food |
| title | Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food |
| title_full | Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food |
| title_fullStr | Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food |
| title_full_unstemmed | Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food |
| title_short | Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food |
| title_sort | use of a lytic bacteriophage to control salmonella enteritidis in retail food |
| url | http://psasir.upm.edu.my/id/eprint/50994/ http://psasir.upm.edu.my/id/eprint/50994/ http://psasir.upm.edu.my/id/eprint/50994/ http://psasir.upm.edu.my/id/eprint/50994/1/Use%20of%20a%20lytic%20bacteriophage%20to%20control%20Salmonella%20Enteritidis%20in%20retail%20food.pdf |