Biocontrol of Salmonella Typhimurium in Raw Salmon Fillets and Scallop Adductors by Using Bacteriophage SLMP1
文献类型： 外文期刊
作者： Xu, Dongqin 1 ; Jiang, Yanhua 2 ; Wang, Lianzhu 2 ; Yao, Lin 2 ; Li, Fengling 2 ; Zhai, Yuxiu 2 ; Zhang, Yuan 3 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
2.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Minist Agr, Key Lab Testing & Evaluat Aquat Prod Safety & Qua, Qingdao 266071, Peoples R China
3.Zhangzidao Grp Co Ltd, Dal
关键词： Bacteriophage; Biocontrol; Salmonella; Seafood
期刊名称：JOURNAL OF FOOD PROTECTION （ 影响因子：2.077； 五年影响因子：2.224 ）
ISSN： 0362-028X
年卷期： 2018 年 81 卷 8 期
页码：
收录情况： SCI
摘要： The aim of this study was to evaluate the effectiveness of bacteriophage (phage) SLMP1 to reduce Salmonella Typhimurium on contaminated raw salmon fillets and scallop adductors as a function of Salmonella inoculum level, phage dose, storage temperature, and storage time. Samples were inoculated with 10(2) and 10(4) CFU/g Salmonella and then treated with different concentrations of phage SLMPI, followed by incubation at 4, 15, and 25 degrees C, respectively. The results showed that 10 8 PFU/g was the optimal concentration of phage for the control of Salmonella, which was applied in the following storage experiments over a 7-day period at 4 degrees C, a 4-day period at 15 degrees C, and a 2-day period at 25 degrees C. For the salmon fillets samples, 10(2) CFU/g Salmonella could be reduced below the detection limit at all three temperatures, whereas 10(4) CFU/g Salmonella was first decreased and then increased at 15 and 25 degrees C. For the scallop adductors samples, 10(2) CFU/g Salmonella could be reduced below the detection limit first and then increased after a certain period at 15 and 25 degrees C. The variation trends of 10(4) CFU/g Salmonella in scallop adductors were similar to those in salmon fillets. The results also showed that the Salmonella counts of both inoculum levels on samples could be reduced below the detection limit or maintained at a low level by phage SLMP1 during storage at 4 degrees C. Phage SLMPI remained stable on raw salmon fillets and scallop adductors. This study indicated that phage SLMP1 has potential effectiveness as a biocontrol agent of Salmonella in seafood.
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