Salmonella Typhimurium DT 104 response to Lytic bacteriophage and Lactobionic acid on raw chicken breast. (December 2021)

• Record Type: Journal Article
• Authors: Walker, Nicole; Li, Sherita; Strauss, Hannah; Pokharel, Siroj
• Is Part Of: Food microbiology. Volume 100(2021)
• Publication Date: 2021-12
• Subjects: Bacteriophage -- Lactobionic acid -- Salmonella Typhimurium -- Raw chicken breast -- Food safety; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2021.103862
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: Bacterial food poisoning cases due to Salmonella have been linked with a variety of poultry products. This study evaluated the effects of a Salmonella -specific Lytic bacteriophage and Lactobionic acid (LBA) on Salmonella Typhimurium DT 104 growth on raw chicken breast meat. Each chicken breast was randomly assigned to a treatment group (Control, DI water, phage 1%, phage 5%, LBA 10 mg/mL, LBA 20 mg/mL, and phage 5% + LBA 20 mg/mL) with four chicken breasts per group. Samples were inoculated with 10 6 CFU/mL of Salmonella and stored at 4 °C for 30 min. The inoculated chicken breasts were randomly assigned to different storage time (0 h, 1 h, 24 h, or 48 h). Both time and treatment showed significance reduction ( P < 0.0001) of microbial growth. The weight loss was significantly different ( P < 0.0001) between treatments. The LBA treatments were not effective when compared to the control group, but Lytic bacteriophage significantly reduced the amount of microbial growth. Highlights: Lytic bacteriophage more effectively decreased Salmonella Typhimurium growth on raw chicken breast meat compared to the control and Lactobionic acid. Treatments applied for 24 h, or longer were effective in reducing microbial growth than treatments applied for 0- or 1-h time frames. Further research could be done to address the impact of treatment on taste and shelf life of the chicken breast.