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Research Article | Open Access

Biofilm removal mediated by Salmonella phages from chicken-related sources

Zhenzhen Ning, Lingling Zhang, Linlin Cai, Xinglian Xu, Ying Chen, Huhu Wang( )
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Salmonella and their biofilm formation are the primary bacterial causes of foodborne outbreaks and cross-contamination. The objective of the study was to investigate the potential of Salmonella phages as an alternative technology for biofilm removal. In this work, 21 Salmonella phages were isolated from a chicken farm and slaughter plant and the phage (CW1) with the broadest spectrum was characterized. Complete genome sequence analysis revealed that the genomes of phage CW1 is composed of 41763 bp with 58 open reading frames (ORFs) and a holin-endolysin system and it does not encode any virulence or lysogeny. A phage cocktail consisted of CW1 (with the broadest spectrum of 70.49%) and CW11, M4 and M10 (with a high lytic activity of more than 67.11%) was established. Treatment with the cocktail reduced the cells in the developing biofilm and mature biofilm by 0.79 lg(CFU/cm2) and 0.4 lg(CFU/cm2), respectively. More dead cells and scattered extracellular polymeric substances (EPS) were observed by confocal laser scanning microscopy and scanning electron microscopy. Raman analysis found that carbohydrates and proteins were the identification receptors for scattered EPS. This finding suggests that this phage cocktail has potential applications for the sterilization of Salmonella biofilm during meat processing.

Keywords

BiofilmRemovalPhageChickenSalmonella

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1799-1808
DOI: 10.1016/j.fshw.2023.02.044
Cite this article:
Ning Z, Zhang L, Cai L, et al. Biofilm removal mediated by Salmonella phages from chicken-related sources. Food Science and Human Wellness, 2023, 12(5): 1799-1808. https://doi.org/10.1016/j.fshw.2023.02.044

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Received: 15 December 2021
Revised: 30 January 2021
Accepted: 03 February 2021
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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