10.3389/fmicb.2018.01046.s001
Chenxi Huang
Chenxi
Huang
Safiullah M. Virk
Safiullah M.
Virk
Jianchun Shi
Jianchun
Shi
Yang Zhou
Yang
Zhou
Stephan P. Willias
Stephan
P. Willias
Mohamed K. Morsy
Mohamed K.
Morsy
Hazem E. Abdelnabby
Hazem E.
Abdelnabby
Jie Liu
Jie
Liu
Xiaohong Wang
Xiaohong
Wang
Jinquan Li
Jinquan
Li
Table_1_Isolation, Characterization, and Application of Bacteriophage LPSE1 Against Salmonella enterica in Ready to Eat (RTE) Foods.DOC
Frontiers
2018
bacteriophage
LPSE1
Salmonella
milk
sausage
lettuce
2018-05-23 08:20:24
Dataset
https://frontiersin.figshare.com/articles/dataset/Table_1_Isolation_Characterization_and_Application_of_Bacteriophage_LPSE1_Against_Salmonella_enterica_in_Ready_to_Eat_RTE_Foods_DOC/6322928
<p>Salmonella infection is an important foodborne consumer health concern that can be mitigated during food processing. Bacteriophage therapy imparts many advantages over conventional chemical preservatives including pathogen specificity, natural derivation, potency, and providing a high degree of safety. The objective of this study aimed to isolate and characterize a phage that effectively control Salmonella food contamination. Out of 35 isolated phages, LPSE1 demonstrated a broad Salmonella host range, robust lytic ability, extensive pH tolerance, and prolonged thermal stability. The capacity for phage LPSE1 to control Salmonella Enteritidis-ATCC13076 in milk, sausage, and lettuce was established. Incubation of LPSE1 at 28°C in milk reduced recoverable Salmonella by approximately 1.44 log<sub>10</sub> CFU/mL and 2.37 log<sub>10</sub> CFU/mL at MOI of 1 and 100, respectively, as relative to the phage-excluded control. Upon administration of LPSE1 at an MOI of 1 in sausage, Salmonella count decreased 0.52 log<sub>10</sub> at 28°C. At MOI of 100, the count decreased 0.49 log<sub>10</sub> at 4°C. Incubation of LPSE1 on lettuce reduced recoverable Salmonella by 2.02 log<sub>10,</sub> 1.71 log<sub>10</sub>, and 1.45 log<sub>10</sub> CFU/mL at an MOI of 1, 10, and 100, respectively, as relative to the negative control. Taken together, these findings establish LPSE1 as an effective weapon against human pathogenic Salmonella in various ready to eat foods.</p>