摘要
噬菌体用于实验性污染鸡胸肉的净化
作者(年代):n Tamarashvili肠道沙门氏菌感染是人类和动物面临的全球性问题，近年来在世界范围内大量爆发，被认为是引起肠道感染最重要的细菌病原。家禽产品被认为是沙门氏菌感染的主要来源之一。在许多情况下，感染人类的多重耐药细菌与动物中的耐药生物体直接相关。这种病原体的存在是有问题的，因为耐抗生素细菌可能通过食物供应从动物传播给人类。开发替代抗微生物药物已成为现代医学和生物技术的最高优先事项之一。其中一种替代方法可能是噬菌体作为一种前瞻性的生物防治方法，以对抗耐药病原体引起的污染。目的:以鼠伤寒沙门氏菌人为污染鸡胸肉为模型，研究噬菌体鸡尾酒降低鸡胸肉污染的效果。材料与方法将鸡胸肉片无菌切成10±0.5 g样本量。切片样品转移到无菌容器中。在我们的工作中，共有45个随机样本。 The samples were divided into three groups (A, B and C). Samples from A and B groups were inoculated with 100 μL (2.2 × 104 CFU/mL) of the bacterial suspension and incubated at room temperature for 10 min to allow bacterial attachment to the meat surface. Then, 1 ml phage cocktail (combination of three phages in an equal ratio) at 105 PFU/ml and 108 PFU/ml were separately pipetted onto the samples from the A and C groups. B group - chicken breast samples only treated with S. typhimurium at levels of 104 CFU/ml without phage treatment were used as positive controls and C group - samples not inoculated with S. typhimurium and only inoculated with phage cocktail were used as negative controls, respectively. The prepared samples were stored at 25???C for 1 h and 24 h. At each sampling time, the samples were taken and stomached for 2 min after the addition of 20 mL of phosphate buffer. After the dilutions were prepared, the samples were analysed to determine viable bacterial counts (CFU/ml). Bacterial counts were determined by triplicate plating. Results After bacteriophage cocktail treatment of the chicken meat, experimentally contaminated with S. typhimurium, a significant reduction of contamination was observed. Overall, phage application at 108 PFU/ml reduced Salmonella by 3.8 log CFU/ml (control = 6.8 log CFU/ml, 108 PFU/ml = 3 log CFU/ml) after 1 h and 4 log CFU/ml reduction of Salmonella was after 24 h (control = 8 log CFU/ml, 108 PFU/ml = 4 log CFU/ml), whereas, applications at 105 PFU/ml reduced 0.6 log CFU/ml (control = 5.2 log CFU/ml, 105 PFU/ml = 4,6 log CFU/ml) after 1 h and 2,2 log CFU/ml (control = 6 log CFU/ml, 105 PFU/ml = 3,8 log CFU/m) after 24 h, respectively. Conclusion These data suggest that bacteriophages can be successfully used to reduce food-borne pathogen contamination in food chain.
