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Abstract
Background: Lytic bacteriophages are bacterial viruses that upon infection kill their host cells and therefore have re-emerged as biological control agents of bacterial pathogens, particularly in the field of food related infections. Here, we investigated the stability in different food matrices of five phage isolates capable of controlling the foodborne pathogen Salmonella enterica serovar Enteritidis (SE).
Results: We found that two phages, originally isolated from food sources, were up to 5 logs more stable than three phages isolated from sewage, in ten food matrices (fresh and processed) at both 4ºC and 18ºC.
Conclusion: Lytic phages isolated from contaminated food sources seem to be a better choice when structuring phage cocktails to be used in the control of SE in food management protocols.Upon acceptance of an article by the journal, authors will be asked to transfer the copyright to Electronic Journal of Biotechnology, which is committed to maintain the electronic access to the journal and to administer a policy of fair control and ensure the widest possible dissemination of the information. The author can use the article for academic purposes, stating clearly the following: "Published in Electronic Journal of Biotechnology at DOI:10.2225/volXX-issueX-fulltext-XX".
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