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Bacteriophage cocktail reduces salmonella enterica serovar enteritidis counts in raw and smoked salmon tissues Una mezcla de bacteriófagos reduce los recuentos de Salmonella enterica serovar Enteritidis en tejidos de salmón fresco y ahumado

Authordc.contributor.authorGalarce, Nicolas E. 
Authordc.contributor.authorBravo, Jonathan L. 
Authordc.contributor.authorRobeson, James P. 
Authordc.contributor.authorBorie Polanco, Consuelo 
Admission datedc.date.accessioned2018-12-20T14:53:38Z
Available datedc.date.available2018-12-20T14:53:38Z
Publication datedc.date.issued2014
Cita de ítemdc.identifier.citationRevista Argentina de Microbiologia, Volumen 46, Issue 4, 2018, Pages 333-337
Identifierdc.identifier.issn03257541
Identifierdc.identifier.other10.1016/S0325-7541(14)70092-6
Identifierdc.identifier.urihttp://repositorio.uchile.cl/handle/2250/157327
Abstractdc.description.abstract© 2014 Asociación Argentina de Microbiología.The use of bacteriophages for the biocontrol of food-borne pathogens is increasingly gaining acceptance. In this study, the effectiveness of bacteriophages to reduce Salmonella Enteritidis counts was evaluated in raw and smoked salmon tissues. Groups of 25 samples each were contaminated with S. Enteritidis, treated with a phage mix and then incubated for ten days at 18 °C and 4 °C. A signifi cant bacterial reduction was obtained on days 3, 6 and 10 in raw salmon samples incubated at 18 °C (from 0.75 to 3.19 log10 CFU/g) and at 4 °C (from 2.82 to 3.12 log10 CFU/g), whereas in smoked salmon lower reductions were achieved (from 1.02 to 1.96 log10 CFU/g at 18°C and from 0.50 to 1.16 log10 CFU/g at 4 °C). These results show the potential effectiveness of this bacteriophage cocktail as a biocontrol agent against S. Enteritidis in raw and smoked salmon tissues.
Lenguagedc.language.isoen
Publisherdc.publisherAsociacion Argentina de Microbiologia
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
Sourcedc.sourceRevista Argentina de Microbiologia
Keywordsdc.subjectBacteriophage
Keywordsdc.subjectBiocontrol
Keywordsdc.subjectSalmon tissues
Keywordsdc.subjectSalmonella
Títulodc.titleBacteriophage cocktail reduces salmonella enterica serovar enteritidis counts in raw and smoked salmon tissues Una mezcla de bacteriófagos reduce los recuentos de Salmonella enterica serovar Enteritidis en tejidos de salmón fresco y ahumado
Document typedc.typeArtículo de revista
Catalogueruchile.catalogadorSCOPUS
Indexationuchile.indexArtículo de publicación SCOPUS
uchile.cosechauchile.cosechaSI


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Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile