Show simple item record

Authordc.contributor.authorBorie Polanco, Consuelo Fiorella
Authordc.contributor.authorGalarce Gálvez, Nicolás Elías
Authordc.contributor.authorYévenes Coa, Karina
Authordc.contributor.authorYáñez López, José Manuel
Authordc.contributor.authorRobeson Camus, James
Authordc.contributor.authorCarbonero Martínez, Alfonso
Cita de ítemdc.identifier.citationRev Colomb Cienc Pecu 2021; 34(2, Apr-Jun):154–161es_ES
Abstractdc.description.abstractBackground: Salmonella enterica serovar Enteritidis (SE) is one of the major causes of food-borne disease worldwide, mainly associated with the consumption of poultry products, such as eggs. Several control methods have been implemented in the egg production process, but they have not effectively reduced the outbreaks. Therefore, the use of bacteriophages for the biocontrol of food-borne pathogens is gaining increasing acceptance. Objective: To evaluate a bacteriophage cocktail's effectiveness in reducing SE counts in an experimentally contaminated mayonnaise-like matrix. Methods: Homemade mayonnaise was contaminated with SE (10(3) CFU/ml) with equal volume to a matrix (1:1) treated with a bacteriophage cocktail (five phages, MOI 10(5)), and stored at 21 degrees C for 24 and 72 h. Bacterial counts were performed to evaluate the bio-controlling activity of the cocktail and compared with a contaminated but not treated group. Results: Significant reductions (up to 3.75 log(10) CFU/ml) were observed in the bacteriophage-treated groups (p<0.0001). Conclusions: These results demonstrate the effectiveness of bacteriophages as biocontrol agents for Salmonella Enteritidis in a raw-egg-derivative foodstuff. Further studies are needed to prove the reduction in an undiluted homemade mayonnaise.es_ES
Patrocinadordc.description.sponsorshipFondo Nacional de Desarrollo Cientifico y Tecnologico -FONDECYT (Agencia Nacional de Investigacion y Desarrollo -ANID-, Ministerio de Educacion, Chile) 1110038 laboratorio de Bacteriologia Veterinaria, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile (Chile)es_ES
Publisherdc.publisherUniv Antioquia, Colombiaes_ES
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
Link to Licensedc.rights.uri*
Sourcedc.sourceRevista Colombiana de Ciencias Pecuariases_ES
Keywordsdc.subjectFood-borne diseasees_ES
Keywordsdc.subjectFood-borne pathogenses_ES
Keywordsdc.subjectFood safetyes_ES
Keywordsdc.subjectLytic bacteriophagees_ES
Keywordsdc.subjectRaw foodes_ES
Keywordsdc.subjectSalmonella entericaes_ES
Títulodc.titleReducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrixes_ES
Document typedc.typeArtículo de revistaes_ES
dc.description.versiondc.description.versionVersión publicada - versión final del editores_ES
dcterms.accessRightsdcterms.accessRightsAcceso abiertoes_ES
Indexationuchile.indexArtículo de publícación WoSes_ES

Files in this item


This item appears in the following Collection(s)

Show simple item record

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