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Biocontrol of Salmonella spp. in meat products by application of a bacteriophage cocktail Catalin Iancu 1 - Silvia Klamert 1, 2 – Joel van Mierlo 1 – Steven Hagens 1 1 Micreos Food Safety - Wageningen (NL), 2 Wageningen University and Research - Wageningen (NL) address for correspondence: [email protected] V. Discussion and Conclusion • ≥ 1.1 log 10 cfu/cm 2 reduction achieved in all tested products • After 24h contact time no enhanced reduction • 2x10 7 pfu/cm 2 treatment = higher reduction dose - efficacy • Reductions comparable to organic acids treatment (e.g. PAA) 3,4,5,6 phages are organic and natural alternative to chemical intervention III. Materials and methods I. Introduction • Salmonella spp. cause worldwide 80 million illnesses/year 1 • Meat products are significant sources of foodborne salmonellosis 2 • Bacteriophages: bacterial viruses, highly species-specific harmless to humans, animals and microbiota • Logical candidates for target biocontrol of bacterial pathogens PhageGuard - S • 2 phages-cocktail • Effective against all serovars of Salmonella spp. II. Objective Demonstrate the efficacy of the bacteriophage cocktail PhageGuard - S against Salmonella on three different meat products. VI. Perspectives PhageGuard - S can be regarded as a very effective tool for the meat industry to reduce Salmonella spp. load , integrating the implementation of GMP, HACCP and every other safety measure required. 1.1-1.3 log 10 cfu reduction (92-95%) 1.1-1.6 log 10 cfu reduction (92-97%) 1.6-1.7 log 10 cfu reduction (97-98%) IV. Results S-16 FO1a 1.E+02 1.E+03 1.E+04 1.E+05 0 1 2 3 4 5 6 7 SALMONELLA SE13 (CFU/CM²) CONTACT TIME (DAYS) CHICKEN SKIN 1.E+02 1.E+03 1.E+04 1.E+05 0 1 2 3 4 5 6 7 SALMONELLA SE13 (CFU/CM²) CONTACT TIME (DAYS) CHICKEN BREAST 1.E+02 1.E+03 1.E+04 1.E+05 0 1 2 3 4 5 6 7 SALMONELLA SE13 (CFU/CM²) CONTACT TIME (DAYS) PORK 1 Majowicz, S.E., Musto, J., Scallan, E., Angulo, F.J., Kirk, M., O'Brien, S.J., et al. (2010). The Global Burden of Nontyphoidal Salmonella Gastroenteritis. Clinical Infectious Diseases 50(6), 882-889 2 Eblen, D.R., Barlow, K.E., and Naugle, A.L. (2006). U.S. Food safety and Inspection Service testing for Salmonella in selected raw meat and poultry products in the United States, 1998 through 2003: an establishment-level analysis. J Food Prot 69(11), 2600-2606. 3 Ellebracht, J.W., King, D.A., Castillo, A., Lucia, L.M., Acuff, G.R., Harris, K.B., et al. (2005). Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings. Meat Science 70(1), 197-203. 4 Loretz, M., Stephan, R., and Zweifel, C. (2010). Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control 21(6), 791-804. 5 Nagel, G.M., Bauermeister, L.J., Bratcher, C.L., Singh, M., and McKee, S.R. (2013). Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank. International Journal of Food Microbiology 165(3), 281-286 6 Sukumaran, A.T., Nannapaneni, R., Kiess, A., and Sharma, C.S. (2015). Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials. International Journal of Food Microbiology 207, 8-15. • Chicken skin, chicken breast fillet, pork meat • Salmonella enterica Se13 contamination:1 x 10 4 cfu/cm 2 • PhageGuard-S treatment: 1-2 x 10 7 pfu/cm 2 • Cell retrievals: 2, 24, 48 hours, 6 days • Storage temperature: 4 ºC
