Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products

Y Yeh; P Purushothaman; N Gupta; M Ragnone; S C Verma; A S de Mello

doi:10.1016/j.meatsci.2017.01.001

Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products

Meat Sci. 2017 May:127:30-34. doi: 10.1016/j.meatsci.2017.01.001. Epub 2017 Jan 9.

Authors

Y Yeh¹, P Purushothaman², N Gupta², M Ragnone¹, S C Verma², A S de Mello³

Affiliations

¹ Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mailstop 202, Reno, NV 89557, United States.
² Department of Microbiology and Immunology, University of Nevada, Reno, School of Medicine, 1664 N. Virginia St. mailstop 320, Reno, NV 89557‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬, United States.
³ Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mailstop 202, Reno, NV 89557, United States. Electronic address: amilton@cabnr.unr.edu.

PMID: 28110127
DOI: 10.1016/j.meatsci.2017.01.001

Abstract

This research was conducted to study the effects of bacteriophage application during tumbling on Salmonella populations in ground meat and poultry. Red meat trim and poultry were inoculated with a Salmonella cocktail to result in a contamination level of 7logCFU/g in ground products. A commercial preparation containing bacteriophages S16 and Felix-O1a (FO1a) was applied during tumbling at 10⁷ and 10⁸PFU/ml. Samples were held at 4°C for 6h and 18h (red meat) and 30min and 6h (poultry). Overall, bacteriophage application on trim reduced 1 and 0.8logCFU/g of Salmonella in ground beef and ground pork, respectively. For ground chicken and ground turkey, Salmonella was reduced by 1.1 and 0.9logCFU/g, respectively. This study shows that bacteriophage application during tumbling of red meat trim and poultry can provide additional Salmonella control in ground products.

Keywords: Bacteriophage; Ground beef; Ground chicken; Ground pork; Ground turkey; Salmonella.

MeSH terms

Animals
Bacteriophages*
Cattle
Colony Count, Microbial
Food Handling / methods*
Food Microbiology*
Food Safety / methods*
Humans
Meat / microbiology*
Meat Products / microbiology
Salmonella / growth & development*
Turkeys