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Authordc.contributor.authorEscobar, B. 
Authordc.contributor.authorRojas, V. 
Authordc.contributor.authorNavarro, C. 
Authordc.contributor.authorTurra, G. 
Authordc.contributor.authorRobeson, J. 
Authordc.contributor.authorBorie, C. 
Admission datedc.date.accessioned2016-06-14T13:27:01Z
Available datedc.date.available2016-06-14T13:27:01Z
Publication datedc.date.issued2016
Cita de ítemdc.identifier.citationBiocontrol Science and Technology Volumen: 26 Número: 4 Páginas: 462-475 (2016)en_US
Identifierdc.identifier.otherDOI: 10.1080/09583157.2015.1125447
Identifierdc.identifier.urihttp://repositorio.uchile.cl/handle/2250/138790
General notedc.descriptionArtículo de publicación ISIen_US
General notedc.descriptionSin acceso a texto completo
Abstractdc.description.abstractSalmonella enterica serotype Enteritidis (SE) is a major cause of foodborne disease outbreaks worldwide. We evaluated the effectiveness of five lytic bacteriophages applied as a cocktail to reduce the counts of SE in two types of processed meat products: cooked (turkey ham (TB) and chicken sausage (CS)) and cured sausage (Italian salami (IS) and barbecue sausage (BS)). Groups of 25 samples each were contaminated with SE, treated with a phage cocktail using a multiplicity of infection of 10(5) and then incubated for ten days at 18 degrees C and 4 degrees C. A significant reduction in bacteria was obtained on days 3, 6 and 10 in all matrices incubated at 18 degrees C (from 0.48 to 2.12 log Colony Forming Units (CFU) g(-1)) and at 4 degrees C (from 0.23 to 2.06 log CFU g(-1)), with the exception of BS at day 3 at 4 degrees C, and IS at both incubation temperatures throughout the trial. The viral titre remained stable in all matrices analysed except in BS. These results show the effectiveness of this bacteriophage cocktail against S. enterica serovar Enteritidis in some processed meat products such as CS, BS and TB.en_US
Patrocinadordc.description.sponsorshipFondecyt Project 1110038; Conicyt Scholarship 21120112en_US
Lenguagedc.language.isoenen_US
Publisherdc.publisherTaylor & Francisen_US
Keywordsdc.subjectSalmonellaen_US
Keywordsdc.subjectBacteriophageen_US
Keywordsdc.subjectBiocontrolen_US
Keywordsdc.subjectProcessed meat productsen_US
Keywordsdc.subjectSausagesen_US
Títulodc.titleApplication of a virulent bacteriophage cocktail leads to reduction of Salmonella enterica serovar Enteritidis counts in processed meat productsen_US
Document typedc.typeArtículo de revistaen_US


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