Reduction of experimental Salmonella and Campylobacter contamination of chicken skin by application of lytic bacteriophages
Lytic bacteriophages, applied to chicken skin that had been experimentally contaminated with Salmonella enterica serovar Enteritidis or Campylobacter jejuni at a multiplicity of infection (MOI) of 1, increased in titer and reduced the pathogen numbers by less than 1 log10 unit. Phages applied at a M...
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| Veröffentlicht in: | Applied and Environmental Microbiology 2003-08, Vol.69 (8), p.5032-5036 |
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| container_title | Applied and Environmental Microbiology |
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| creator | Goode, D Allen, V.M Barrow, P.A |
| description | Lytic bacteriophages, applied to chicken skin that had been experimentally contaminated with Salmonella enterica serovar Enteritidis or Campylobacter jejuni at a multiplicity of infection (MOI) of 1, increased in titer and reduced the pathogen numbers by less than 1 log10 unit. Phages applied at a MOI of 100 to 1,000 rapidly reduced the recoverable bacterial numbers by up to 2 log10 units over 48 h. When the level of Salmonella contamination was low (< log10 2 per unit area of skin) and the MOI was 10(5), no organisms were recovered. By increasing the number of phage particles applied (i.e., MOI of 10(7)), it was also possible to eliminate other Salmonella strains that showed high levels of resistance because of restriction but to which the phages were able to attach. |
| doi_str_mv | 10.1128/AEM.69.8.5032-5036.2003 |
| format | Article |
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Phages applied at a MOI of 100 to 1,000 rapidly reduced the recoverable bacterial numbers by up to 2 log10 units over 48 h. When the level of Salmonella contamination was low (< log10 2 per unit area of skin) and the MOI was 10(5), no organisms were recovered. By increasing the number of phage particles applied (i.e., MOI of 10(7)), it was also possible to eliminate other Salmonella strains that showed high levels of resistance because of restriction but to which the phages were able to attach.</description><identifier>ISSN: 0099-2240</identifier><identifier>EISSN: 1098-5336</identifier><identifier>DOI: 10.1128/AEM.69.8.5032-5036.2003</identifier><identifier>PMID: 12902308</identifier><identifier>CODEN: AEMIDF</identifier><language>eng</language><publisher>Washington, DC: American Society for Microbiology</publisher><subject>Animals ; Bacteria ; bacterial contamination ; Bacteriolysis ; bacteriophages ; Bacteriophages - physiology ; Biological and medical sciences ; Campylobacter jejuni ; Campylobacter jejuni - isolation & purification ; chicken carcasses ; chicken skin ; Chickens - microbiology ; cytolysis ; decontamination ; Egtazic Acid - pharmacology ; food contamination ; Food industries ; Food Microbiology ; food pathogens ; Food safety ; Fundamental and applied biological sciences. Psychology ; infection ; Meat and meat product industries ; Microbiology ; Poultry ; Salmonella enteritidis ; Salmonella enteritidis - isolation & purification ; Skin - microbiology ; topical application</subject><ispartof>Applied and Environmental Microbiology, 2003-08, Vol.69 (8), p.5032-5036</ispartof><rights>2004 INIST-CNRS</rights><rights>Copyright American Society for Microbiology Aug 2003</rights><rights>Copyright © 2003, American Society for Microbiology 2003</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c609t-3cb0b52cddbedb5b83185c7d35f814ffdeaa6111419b2d3d836c95aaea5738c03</citedby><cites>FETCH-LOGICAL-c609t-3cb0b52cddbedb5b83185c7d35f814ffdeaa6111419b2d3d836c95aaea5738c03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC169133/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC169133/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,3175,3176,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15042676$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12902308$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Goode, D</creatorcontrib><creatorcontrib>Allen, V.M</creatorcontrib><creatorcontrib>Barrow, P.A</creatorcontrib><title>Reduction of experimental Salmonella and Campylobacter contamination of chicken skin by application of lytic bacteriophages</title><title>Applied and Environmental Microbiology</title><addtitle>Appl Environ Microbiol</addtitle><description>Lytic bacteriophages, applied to chicken skin that had been experimentally contaminated with Salmonella enterica serovar Enteritidis or Campylobacter jejuni at a multiplicity of infection (MOI) of 1, increased in titer and reduced the pathogen numbers by less than 1 log10 unit. Phages applied at a MOI of 100 to 1,000 rapidly reduced the recoverable bacterial numbers by up to 2 log10 units over 48 h. When the level of Salmonella contamination was low (< log10 2 per unit area of skin) and the MOI was 10(5), no organisms were recovered. By increasing the number of phage particles applied (i.e., MOI of 10(7)), it was also possible to eliminate other Salmonella strains that showed high levels of resistance because of restriction but to which the phages were able to attach.</description><subject>Animals</subject><subject>Bacteria</subject><subject>bacterial contamination</subject><subject>Bacteriolysis</subject><subject>bacteriophages</subject><subject>Bacteriophages - physiology</subject><subject>Biological and medical sciences</subject><subject>Campylobacter jejuni</subject><subject>Campylobacter jejuni - isolation & purification</subject><subject>chicken carcasses</subject><subject>chicken skin</subject><subject>Chickens - microbiology</subject><subject>cytolysis</subject><subject>decontamination</subject><subject>Egtazic Acid - pharmacology</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>Food safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>infection</subject><subject>Meat and meat product industries</subject><subject>Microbiology</subject><subject>Poultry</subject><subject>Salmonella enteritidis</subject><subject>Salmonella enteritidis - isolation & purification</subject><subject>Skin - microbiology</subject><subject>topical application</subject><issn>0099-2240</issn><issn>1098-5336</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpdkk9v1DAQxSMEotvCV6ABqdyyjO3YsQ8cqlX5IxUhUXq2Jo6z6zaJg50FVnx5HO3SBS7jw_zejJ-fs-ycwJIQKt9cXn1aCrWUSw6MFqmIJQVgj7IFASULzph4nC0AlCooLeEkO43xDgBKEPJpdkKoAspALrJfX2yzNZPzQ-7b3P4cbXC9HSbs8hvsej_YrsMchyZfYT_uOl-jmWzIjU9M7wb8IzUbZ-7tkMd7N-T1Lsdx7Jx5aHe7yZl8L3Z-3ODaxmfZkxa7aJ8fzrPs9t3V19WH4vrz-4-ry-vCCFBTwUwNNaemaWrb1LyWjEhuqobxVpKybRuLKAghJVE1bVgjmTCKI1rkFZMG2Fn2dj933Na9bUyyF7DTY3KKYac9Ov1vZ3AbvfbfNRGKMJb0rw_64L9tbZx076KZH2awfhs1kRIoreZFr_4D7_w2DMmbpsAVF5WsElTtIRN8jMG2DxchoOdwdQpXC6WlnsOdi9BzuEn54m8fR90hzQRcHACMBrs24GBcPHIcSioqkbiXe27j1psfLliNsddo--PaxJzvmRa9xnVIc25vKBCWPlVJQXH2GyZ5xbY</recordid><startdate>20030801</startdate><enddate>20030801</enddate><creator>Goode, D</creator><creator>Allen, V.M</creator><creator>Barrow, P.A</creator><general>American Society for Microbiology</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7SN</scope><scope>7SS</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>5PM</scope></search><sort><creationdate>20030801</creationdate><title>Reduction of experimental Salmonella and Campylobacter contamination of chicken skin by application of lytic bacteriophages</title><author>Goode, D ; Allen, V.M ; Barrow, P.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c609t-3cb0b52cddbedb5b83185c7d35f814ffdeaa6111419b2d3d836c95aaea5738c03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Animals</topic><topic>Bacteria</topic><topic>bacterial contamination</topic><topic>Bacteriolysis</topic><topic>bacteriophages</topic><topic>Bacteriophages - physiology</topic><topic>Biological and medical sciences</topic><topic>Campylobacter jejuni</topic><topic>Campylobacter jejuni - isolation & purification</topic><topic>chicken carcasses</topic><topic>chicken skin</topic><topic>Chickens - microbiology</topic><topic>cytolysis</topic><topic>decontamination</topic><topic>Egtazic Acid - pharmacology</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>Food safety</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>infection</topic><topic>Meat and meat product industries</topic><topic>Microbiology</topic><topic>Poultry</topic><topic>Salmonella enteritidis</topic><topic>Salmonella enteritidis - isolation & purification</topic><topic>Skin - microbiology</topic><topic>topical application</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Goode, D</creatorcontrib><creatorcontrib>Allen, V.M</creatorcontrib><creatorcontrib>Barrow, P.A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Applied and Environmental Microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Goode, D</au><au>Allen, V.M</au><au>Barrow, P.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Reduction of experimental Salmonella and Campylobacter contamination of chicken skin by application of lytic bacteriophages</atitle><jtitle>Applied and Environmental Microbiology</jtitle><addtitle>Appl Environ Microbiol</addtitle><date>2003-08-01</date><risdate>2003</risdate><volume>69</volume><issue>8</issue><spage>5032</spage><epage>5036</epage><pages>5032-5036</pages><issn>0099-2240</issn><eissn>1098-5336</eissn><coden>AEMIDF</coden><abstract>Lytic bacteriophages, applied to chicken skin that had been experimentally contaminated with Salmonella enterica serovar Enteritidis or Campylobacter jejuni at a multiplicity of infection (MOI) of 1, increased in titer and reduced the pathogen numbers by less than 1 log10 unit. Phages applied at a MOI of 100 to 1,000 rapidly reduced the recoverable bacterial numbers by up to 2 log10 units over 48 h. When the level of Salmonella contamination was low (< log10 2 per unit area of skin) and the MOI was 10(5), no organisms were recovered. By increasing the number of phage particles applied (i.e., MOI of 10(7)), it was also possible to eliminate other Salmonella strains that showed high levels of resistance because of restriction but to which the phages were able to attach.</abstract><cop>Washington, DC</cop><pub>American Society for Microbiology</pub><pmid>12902308</pmid><doi>10.1128/AEM.69.8.5032-5036.2003</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Animals Bacteria bacterial contamination Bacteriolysis bacteriophages Bacteriophages - physiology Biological and medical sciences Campylobacter jejuni Campylobacter jejuni - isolation & purification chicken carcasses chicken skin Chickens - microbiology cytolysis decontamination Egtazic Acid - pharmacology food contamination Food industries Food Microbiology food pathogens Food safety Fundamental and applied biological sciences. Psychology infection Meat and meat product industries Microbiology Poultry Salmonella enteritidis Salmonella enteritidis - isolation & purification Skin - microbiology topical application |
| title | Reduction of experimental Salmonella and Campylobacter contamination of chicken skin by application of lytic bacteriophages |
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