Control of Campylobacter Spp. and Yersinia Enterocolitica by Virulent Bacteriophages

Overview

Journal J Mol Genet Med

Publisher Omics Publishing Group

Specialty Genetics

Date 2012 Aug 9

PMID 22872802

Citations 19

Authors

Stefanie Orquera

Greta Golz

Stefan Hertwig

Jens Hammerl

Doreen Sparborth

Alma Joldic

Thomas Alter

Affiliations

Soon will be listed here.

Abstract

The efficacy of the Campylobacter (C.) phages NCTC12684 (group II) and CP81 (group III) and of the Yersinia (Y.) phage PY100 to reduce the numbers of Campylobacter and Y. enterocolitica in meat at 4(o)C applying different Multiplicities of Infection (MOIs) was analyzed. Initial experiments were carried out in broth at 4(o)C and 37(o)C to compare cell number reductions under chilling and optimized growth conditions, respectively. The results showed a 1 log(10) unit reduction of Campylobacter cell numbers at 37(o)C in broth. However, no reduction was observed in broth and meat at 4(o)C. In contrast, Y. enterocolitica cell numbers were reduced in broth at 4(o)C (up to 3 log(10) units after 24hr) and 37(o)C (5 log(10) units after 1.5hr) and also in meat at 4(o)C (2 log(10) units after 48hr). The highest cell number reductions were obtained at the highest MOIs.

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