enterica ser-ovar Hadar in contrast to fSE1C. fSE4S can have a productive lytic infection in S. The bacteriophages have a different host range. fSE1C and fSE4S showed a productive lytic infection in different S. The diameters of plaques were 1 mm for both phages (Fig. The two phages isolated formed clear plaques on the host bacterial lawn after 18 h of incubation at 37 ☌. enterica serovar Enteritidis PT4 were utilized for the isolation process. Routine enrichment techniques and the host, S. The bacteriophages fSE1C and fSE4S were isolated from pickle sauce and ground beef respectively, from samples obtained at the Central Market of Valparaiso, Chile, during 2013. Here, we report the phenotypic characteristics, genome sequence, and phylogeny of fSE1C and fSE4S bacteriophages isolated from food matrices in Valparaiso, Chile. The Creative Commons Public Domain Dedication waiver () applies to the data made available in this article, unless otherwise stated.įSE1C and fSE4S excellent candidates to be used in ready-to-eat products. 2017 Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (), which permits unrestricted use, distribution, anc reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. These bacteriophages have a significant stability in shelf conditions and in food matrices with respect to other Salmonella bacteriophages, making Previously, we isolated the bacteriophages fSE1C and fSE4S from pickle sauce and ground beef respectively. Shelf stability is one of the desirable characteristics that a bacteriophage must have for its effective utilization in fresh food. Bacteriophage-based biocontrol has a great potential to enhance microbiological safety based on their long history of safe use, relatively easy handling, high and specific antimicrobial activity and public acceptance. Despite technical advances to avoid transmission of bacterial pathogens throughout the food chain, novel strategies are still required to fulfill consumer demands to minimize chemical preservatives in fresh food products. Also, some of these approaches used in the food industry to reduce contamination by food borne pathogens cannot be directly applied to fresh fruits, vegetables, and raw meat. John's, CanadaĢUniversidad Mayor, Faculty of Sciences, Huechuraba, Chile Full list of author information is available at the end of the article * Correspondence: of Ocean Sciences, MemorialUniversity of Newfoundland, St. Traditional methods to reduce bacterial contamination (U.V., steam, and dry heat) face the problems of food organoleptic properties deterioration and lack of prophylactic protection once The increasing cases of Salmonellosis together with the emergence of antibiotic resistant strains have led to efforts searching for new methods to control Salmonella colonization in ready-to-eat products. Salmonella enterica serotype Enteritidis is one of the most common causes of non-typhoid Salmonellosis with contaminated food. Foodborne diseases caused by non-typhoid Salmonella still have an enormous impact on public health. The current methodologies to inactivate bacterial pathogens in ready-to-eat products are not infallible. Keywords: Salmonella enterica serovar Enteritidis, Bacteriophages fSEIC and fSE4C, Shelf stability, Phage prophylaxis, Food security enterica serovar Enteritidis phages isolated from Valparaiso, Chile. Comparative genomic analysis reveals a mosaic relationship between S. fSEIC and fSE4C genomes consists of dsDNA of 41,720 bp and 41,768 bp with 49.73% and 49.78% G + C, respectively. The viral particles showed an icosahedral head structure and flexible tail, a typical morphology of the Siphovlrldae family. enterica serovar range, infecting several Salmonella serovars. fSEIC and fSE4S were previously isolated from pickle sauce and ground beef respectively and selected for their significant shelf stability. Here, we describe the phenotype, genome, and phylogeny of fSEIC and fSE4S Salmonella bacteriophages. Shelf stability is one of the desirable properties for prophylactic bacteriophages. Utilization of bacteriophages as prophylactic agents is a practical solution to prevent Salmonellosis in ready-to-eat products. Salmonella enterica serovar Enteritidis is one of the most common causes of Salmonellosis worldwide. Vasquez, Cristopher Segovia, Leonardo Santos, Gabriel Turra, Karen Huber and James Robeson3 Standards in Genomic Sciences (2017) 12:1 DOI 10.1186/s4079-yĬomplete genome sequence of the salmonella enterica serovar enteritidis bacteriophages fSE1C and fSE4C isolated from food matrices
0 Comments
Leave a Reply. |