Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat
Campylobacter jejuni is a major foodborne pathogen causing acute bacterial enteritis worldwide. Screening of novel bacteriophages as biocontrol tools to eliminate C. jejuni in food during pre- and postharvest is an emerging research field. In this study, we partially characterized C. jejuni bacterio...
| Main Authors: | , , , , , , |
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| Format: | Article |
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Wiley
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87059/ |
| _version_ | 1848860354739699712 |
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| author | Tze, Young Thung Lee, Epeng Mahyudin, Nor Ainy Wan Mohamed Radzi, Che Wan Jasimah Mazlan, Nurzafirah Tan, Chia Wanq Radu, Son |
| author_facet | Tze, Young Thung Lee, Epeng Mahyudin, Nor Ainy Wan Mohamed Radzi, Che Wan Jasimah Mazlan, Nurzafirah Tan, Chia Wanq Radu, Son |
| author_sort | Tze, Young Thung |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Campylobacter jejuni is a major foodborne pathogen causing acute bacterial enteritis worldwide. Screening of novel bacteriophages as biocontrol tools to eliminate C. jejuni in food during pre- and postharvest is an emerging research field. In this study, we partially characterized C. jejuni bacteriophage CJ01 for potential use as biocontrol agent. Transmission electron microscopy revealed bacteriophage CJ01 belonged to the Myoviridae family with a genome size of approximately 136 kb. The results of host range assay revealed CJ01 was able to infect C. jejuni and C. lari strains, with burst size about 35 phages per infected cell and latent period of 30 min. The effectiveness of bacteriophage CJ01 (with 100 multiplicity of infection = 100) was determined in mutton and chicken meat artificially contaminated with C. jejuni. The amount of C. jejuni in treated mutton and chicken meat were significantly reduced by 1.70 log CFU/g and 1.68 log CFU/g, respectively, after 48 hr stored at refrigeration temperature (4°C). The data presented here suggest that bacteriophage CJ01 can be used as a postharvest biocontrol agent. |
| first_indexed | 2025-11-15T12:43:54Z |
| format | Article |
| id | upm-87059 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T12:43:54Z |
| publishDate | 2020 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-870592024-01-26T03:01:07Z http://psasir.upm.edu.my/id/eprint/87059/ Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat Tze, Young Thung Lee, Epeng Mahyudin, Nor Ainy Wan Mohamed Radzi, Che Wan Jasimah Mazlan, Nurzafirah Tan, Chia Wanq Radu, Son Campylobacter jejuni is a major foodborne pathogen causing acute bacterial enteritis worldwide. Screening of novel bacteriophages as biocontrol tools to eliminate C. jejuni in food during pre- and postharvest is an emerging research field. In this study, we partially characterized C. jejuni bacteriophage CJ01 for potential use as biocontrol agent. Transmission electron microscopy revealed bacteriophage CJ01 belonged to the Myoviridae family with a genome size of approximately 136 kb. The results of host range assay revealed CJ01 was able to infect C. jejuni and C. lari strains, with burst size about 35 phages per infected cell and latent period of 30 min. The effectiveness of bacteriophage CJ01 (with 100 multiplicity of infection = 100) was determined in mutton and chicken meat artificially contaminated with C. jejuni. The amount of C. jejuni in treated mutton and chicken meat were significantly reduced by 1.70 log CFU/g and 1.68 log CFU/g, respectively, after 48 hr stored at refrigeration temperature (4°C). The data presented here suggest that bacteriophage CJ01 can be used as a postharvest biocontrol agent. Wiley 2020-01 Article PeerReviewed Tze, Young Thung and Lee, Epeng and Mahyudin, Nor Ainy and Wan Mohamed Radzi, Che Wan Jasimah and Mazlan, Nurzafirah and Tan, Chia Wanq and Radu, Son (2020) Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat. Journal of Food Safety, 40. pp. 1-6. ISSN 1745-4565 https://onlinelibrary.wiley.com/doi/abs/10.1111/jfs.12770 10.1111/jfs.12770 |
| spellingShingle | Tze, Young Thung Lee, Epeng Mahyudin, Nor Ainy Wan Mohamed Radzi, Che Wan Jasimah Mazlan, Nurzafirah Tan, Chia Wanq Radu, Son Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat |
| title | Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat |
| title_full | Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat |
| title_fullStr | Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat |
| title_full_unstemmed | Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat |
| title_short | Partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of Campylobacter jejuni in mutton and chicken meat |
| title_sort | partial characterization and in vitro evaluation of a lytic bacteriophage for biocontrol of campylobacter jejuni in mutton and chicken meat |
| url | http://psasir.upm.edu.my/id/eprint/87059/ http://psasir.upm.edu.my/id/eprint/87059/ http://psasir.upm.edu.my/id/eprint/87059/ |