جستجوی مقالات مرتبط با کلیدواژه "کنترل زیستی" در نشریات گروه "دامپزشکی"

Despite advances in food management techniques, foodborne illness remains a major concern. Contamination of Salmonella and Escherichia coli pathogens, especially in the poultry sector, is responsible for salmonellosis and other gastrointestinal illness, leading to millions of deaths worldwide. Overuse of antibiotics and other chemical treatments have further increased the emergence of antibiotic resistant bacteria.

This study aimed to study the efficacy of phages cocktail to reduce the load of E. coli and Samlonella spiked on poultry meat.

In this study, a broad spectrum cocktail of phages was used to lyse E. coli and Salmonella spiked on chicken meat.

Based on the result of the CFU drop assay, phages like E. coli 153T 3ii and Salmonella 191(3) were selected. Phage concentration of 0.01 MOI showed a reduction in E. coli and Salmonella count to 6 h and 2 h, respectively. Further, phages were tested on the surface of chicken meat. E. coli showed a 90% reduction up to 4 h, whereas Salmonella showed a 90% reduction up to 6 h. When phages were treated in combination, a significant reduction of up to 12 h was found with Salmonella phage, showing better antimicrobial activity.

The suitable concentration of a specific phage or phage cocktail can significantly reduce the bacterial count on chicken meat. Phage mediated biocontrol can be used as an alternative approach to eliminate enteric pathogens in the poultry industry.

The emergence and spread of methicillin-resistant Staphylococcus aureus (MRSA) in the food industry have led to using alternative natural bioagents for controlling S. aureus in food.

The current work aimed to isolate and characterize a lytic phage specific to S. aureus and evaluate its efficacy with thyme essential oil for controlling S. aureus growth in chicken fillets.

Twenty S. aureus strains previously isolated from ready-to-eat chicken products were tested for antimicrobial susceptibility and used for phage isolation.

All S. aureus strains were multidrug-resistant (MDR). The isolated phage (vB_SauM_CP9) belonged to the family Myoviridae and maintained its stability at pH (4-9) and temperature (30-70°C). The phage showed lytic activity on ten S. aureus strains and had a burst size (228 PFU/infected cell), latent period (45 min), and rise period (15 min). A combination of S. aureus phage multiplicity of infection (MOI) 10 + thyme oil 1% caused a higher significant reduction in S. aureus growth (87.22%) in artificially inoculated chicken fillets than individual treatment with bacteriophage or thyme essential oil.

To our knowledge, this is the first report to evaluate the efficacy of bacteriophage and thyme oil for controlling the growth of MDR S. aureus in chicken products and recommending application of S. aureus phage and thyme oil combination in the food industry to achieve food safety goals and consumer protection as well as mitigate the antimicrobial resistance crisis.