Full-scale industrial phage trial targeting Salmonella on pork carcasses
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Full-scale industrial phage trial targeting Salmonella on pork carcasses. / Volpi, Marta; Gambino, Michela; Kirkeby, Kirsten; Elsser-Gravesen, Anne; Brøndsted, Lone.
I: Food Microbiology, Bind 112, 104240, 2023.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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T1 - Full-scale industrial phage trial targeting Salmonella on pork carcasses
AU - Volpi, Marta
AU - Gambino, Michela
AU - Kirkeby, Kirsten
AU - Elsser-Gravesen, Anne
AU - Brøndsted, Lone
N1 - Publisher Copyright: © 2023 Elsevier Ltd
PY - 2023
Y1 - 2023
N2 - Phages have been suggested as promising biocontrol agents in food, but trials demonstrating the efficiency of phage treatment under industrial settings are missing. Here we performed a full-scale industrial trial to evaluate the efficacy of a commercial phage product to reduce the prevalence of naturally occurring Salmonella on pork carcasses. A total of 134 carcasses from potentially Salmonella positive finisher herds were chosen to be tested at the slaughterhouse based on the level of antibodies in the blood. During five consecutive runs, carcasses were directed into a cabin spraying phages, resulting in a dosage of approximately 2 × 107 phages per cm2 carcass surface. To evaluate the presence of Salmonella, a predefined area of one half of the carcass was swabbed before phage application and the other half 15 min after. A total of 268 samples were analysed by Real-Time PCR. Under these optimized test conditions, 14 carcasses were found positive before phage application, while only 3 carcasses were positive after. This work shows that phage application allows to achieve approximatively 79% reduction of Salmonella-positive carcasses and demonstrates that implementation of phage application in industrial settings can be used as an additional strategy to control foodborne pathogens.
AB - Phages have been suggested as promising biocontrol agents in food, but trials demonstrating the efficiency of phage treatment under industrial settings are missing. Here we performed a full-scale industrial trial to evaluate the efficacy of a commercial phage product to reduce the prevalence of naturally occurring Salmonella on pork carcasses. A total of 134 carcasses from potentially Salmonella positive finisher herds were chosen to be tested at the slaughterhouse based on the level of antibodies in the blood. During five consecutive runs, carcasses were directed into a cabin spraying phages, resulting in a dosage of approximately 2 × 107 phages per cm2 carcass surface. To evaluate the presence of Salmonella, a predefined area of one half of the carcass was swabbed before phage application and the other half 15 min after. A total of 268 samples were analysed by Real-Time PCR. Under these optimized test conditions, 14 carcasses were found positive before phage application, while only 3 carcasses were positive after. This work shows that phage application allows to achieve approximatively 79% reduction of Salmonella-positive carcasses and demonstrates that implementation of phage application in industrial settings can be used as an additional strategy to control foodborne pathogens.
KW - Bacteriophages
KW - Industrial trial
KW - Pork carcasses
KW - Salmonella
KW - Slaughterhouse
U2 - 10.1016/j.fm.2023.104240
DO - 10.1016/j.fm.2023.104240
M3 - Journal article
C2 - 36906308
AN - SCOPUS:85149222841
VL - 112
JO - Food Microbiology
JF - Food Microbiology
SN - 0740-0020
M1 - 104240
ER -
ID: 340114020