Abstract：
The study aimed to evaluate the efficacy of a phage cocktail to reduce Salmonella Enteritidis contamination on perishable food items viz. chicken breast meat and shell eggs using different concentrations. Initially, four bacteriophages €P54, €P59, €P66, and €P72 were isolated from sewage water using Salmonella Enteritidis as a target strain. €P54 and €P66 were found to be Myoviruses while €P59 and €P72 belonged to the Siphoviridae family. A phage cocktail was applied at a concentration of 100 and 10,000 multiplicity of infection (MOI) after artificially contaminating both food items with Salmonella Enteritidis. Results showed that, phage cocktail significantly (p ≤ 0.05) reduced Salmonella Enteritidis count at both concentrations. However, the increased reduction was witnessed at 10,000 MOI. In comparison to untreated control, on chicken breast meat bacterial count was reduced to 1.94 and 3.17 Log10 cfu/g at 100 and 10,000 MOI respectively at 4oC. Similarly, on shell eggs, the bacterial count was reduced to 3.09 and 2.81 Log10 cfu/mL at 10,000 MOI at 4°C and 25°C respectively, while at 100 MOI there was less drop in bacterial count at both 4°C and 25°C. The results showed a better reduction at 4°C as compared to 25°C. Our data showed that the phage cocktail is an effective alternative and additional measure compared to conventional bacterial control methods for meat and eggs.
摘要：
该研究旨在评估噬菌体混合物在易腐食品中减少肠炎沙门氏菌污染的功效。鸡胸肉和壳蛋使用不同浓度。最初，使用肠炎沙门氏菌作为目标菌株,从污水中分离出4种噬菌体€P54,€P59,€P66和€P72.发现€P54和€P66是肌病毒，而€P59和€P72属于虹彩病毒科。在用肠炎沙门氏菌人工污染两种食品后，以100和10,000个感染复数（MOI）的浓度应用噬菌体混合物。结果表明,噬菌体混合物在两种浓度下均显着（p≤0.05）减少了肠炎沙门氏菌的计数。然而,增加的减少量为10,000个MOI。与未经处理的对照相比，在4℃时，在100和10,000MOI时，鸡胸肉上的细菌计数分别降低到1.94和3.17Log10cfu/g。同样，在带壳的鸡蛋上，在4°C和25°C下，10,000MOI时，细菌计数分别降低至3.09和2.81Log10cfu/mL，在100MOI时，4°C和25°C时细菌数量下降较少。结果表明，与25°C相比，4°C时的降低更好。我们的数据表明，与肉和蛋的常规细菌控制方法相比，噬菌体混合物是一种有效的替代方法和附加措施。
