Abstract：
Salmonella, a prominent foodborne pathogen, has posed enduring challenges to the advancement of food safety and global public health. The escalating concern over antibiotic misuse, resulting in the excessive presence of drug residues in animal-derived food products, necessitates urgent exploration of alternative strategies for Salmonella control. Bacteriophages emerge as promising green biocontrol agents against pathogenic bacteria. This study delineates the identification of two novel virulent Salmonella phages, namely phage vB_SalS_ABTNLsp11241 (referred to as sp11241) and phage 8-19 (referred to as 8-19). Both phages exhibited efficient infectivity against Salmonella enterica serotype Enteritidis (SE). Furthermore, this study evaluated the effectiveness of two phages to control SE in three different foods (whole chicken eggs, raw chicken meat, and lettuce) at different MOIs (1, 100, and 10000) at 4°C. It\'s worth noting that sp11241 and 8-19 achieved complete elimination of SE on eggs after 3 h and 6 h at MOI = 100, and after 2 h and 5 h at MOI = 10000, respectively. After 12 h of treatment with sp11241, a maximum reduction of 3.17 log10 CFU/mL in SE was achieved on raw chicken meat, and a maximum reduction of 3.00 log10 CFU/mL was achieved on lettuce. Phage 8-19 has the same effect on lettuce as sp11241, but is slightly less effective than sp11241 on chicken meat (a maximum 2.69 log10 CFU/mL reduction). In conclusion, sp11241 and 8-19 exhibit considerable potential for controlling Salmonella contamination in food at a low temperature and represent viable candidates as green antibacterial agents for food applications.
摘要：
沙门氏菌,一种突出的食源性病原体，对食品安全和全球公共卫生的发展提出了持久的挑战。对抗生素滥用的担忧不断升级，导致动物源性食品中药物残留过多，迫切需要探索沙门氏菌控制的替代策略。噬菌体作为抗致病菌的有前途的绿色生物防治剂出现。本研究描述了两种新型强毒性沙门氏菌噬菌体的鉴定，即噬菌体vB_SalS_ABTNLsp11241(称为sp11241)和噬菌体8-19(称为8-19)。两种噬菌体均表现出对肠道沙门氏菌血清型肠炎（SE）的有效感染性。此外，这项研究评估了两种噬菌体在三种不同食物中控制SE的有效性(全鸡蛋，生鸡肉,和生菜）在不同的MOI（1、100和10000）在4°C。值得注意的是，在MOI=100时，sp11241和8-19分别在3h和6h后以及在MOI=10000时在2h和5h后实现了对卵SE的完全消除。用sp11241处理12小时后，生鸡肉的SE最大降低3.17log10CFU/mL，生菜最大降低3.00log10CFU/mL。噬菌体8-19对生菜的作用与sp11241相同，但对鸡肉的作用略低于sp11241（最大降低2.69log10CFU/mL）。总之,sp11241和8-19在低温下控制食品中沙门氏菌污染方面具有相当大的潜力，并代表了作为食品应用绿色抗菌剂的可行候选物。
