Applications of bacteriophage cocktails to reduce salmonella contamination in poultry farms
Yükleniyor...
Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Salmonella contamination is a critical problem in poultry farms, with serious consequences for both animals and food products. The aim of this study is to investigate the use of phage cocktails to reduce Salmonella contamination in poultry farms. Within the scope of the study, Salmonella phages were isolated from chicken stool. After the host range of phages was determined, morphological characterization was performed through transmission electron microscopy analysis. Then, replication parameters and adsorption rates were determined by one-step growth curves. After that, phage cocktail was prepared, and its effectiveness was tested in three environments, which were drinking water, shavings, and plastic surfaces. The results obtained have demonstrated that the phage cocktail can reduce Salmonella count up to 2.80 log(10) units in drinking water, up to 2.30 log(10) units on shavings, and 2.31 log(10) units on plastic surfaces. It has been determined that phage cocktails could be a successful alternative in reducing Salmonella contamination in poultry environment. This work is the first study to investigate the use of phage cocktails for reducing Salmonella contamination in poultry water and on shavings, and it is presumed that the results obtained will contribute to the fight against pathogens by making them applicable to poultry farms.
Açıklama
Emine Kübra Tayyarcan is supported by the 100/2000 Doctoral Scholarship given by the Council of Higher Education, Turkey.
Anahtar Kelimeler
Salmonella, Bacteriophage, Biocontrol, Phage, Colonization, Surfaces
Kaynak
Food and Environmental Virology
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
14
Sayı
1
Künye
Evran, S., Tayyarcan, E.K., Acar-Soykut, E. et al. Applications of Bacteriophage Cocktails to Reduce Salmonella Contamination in Poultry Farms. Food Environ Virol 14, 1–9 (2022). https://doi.org/10.1007/s12560-021-0950
