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  2. Life Sciences und Facility Management
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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorGuenther, Susanne-
dc.contributor.authorHerzig, Oliver-
dc.contributor.authorFieseler, Lars-
dc.contributor.authorKlumpp, Jochen-
dc.contributor.authorLoessner, Martin J.-
dc.date.accessioned2018-10-29T14:41:30Z-
dc.date.available2018-10-29T14:41:30Z-
dc.date.issued2012-
dc.identifier.issn0168-1605de_CH
dc.identifier.issn1879-3460de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/12270-
dc.description.abstractFoodborne Salmonella infections are a major public health concern worldwide. Bacteriophages offer highly specific and effective biocontrol of such pathogens. We evaluated the broad host range, virulent phage FO1-E2 for reduction of Salmonella Typhimurium in different RTE foods. Samples were spiked with 1×10³ Salmonella cells and treated with 3×10⁸ pfu/g phage, and incubated for 6 days at 8 °C or 15 °C. At 8 °C, no viable cells remained following FO1-E2 application, corresponding to a more than 3 log₁₀ unit reduction. At 15 °C, application of phage lowered S. Typhimurium counts by 5 log units on turkey deli meat and in chocolate milk, and by 3 logs on hot dogs and in seafood. In egg yolk, an effect was observed only after 2 days, but not after 6 days. Phage particles retained their infectivity, although they were readily immobilized by the food matrix, resulting in loss of their ability to diffuse and infect target cells. At the end of the incubation period, phage-resistant Salmonella strains appeared which, however, were not able to compensate for the initial killing effect. Altogether, our data show that virulent phages such as FO1-E2 offer an effective biocontrol measure for Salmonella in foods.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofInternational Journal of Food Microbiologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectDisinfectionde_CH
dc.subjectFood contaminationde_CH
dc.subjectPublic healthde_CH
dc.subjectSalmonellade_CH
dc.subjectSalmonella food poisoningde_CH
dc.subjectSalmonella phagesde_CH
dc.subjectVirulencede_CH
dc.subjectFood microbiologyde_CH
dc.subjectSalmonella typhimuriumde_CH
dc.subject.ddc570: Biologiede_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleBiocontrol of Salmonella Typhimurium in RTE foods with the virulent bacteriophage FO1-E2de_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.ijfoodmicro.2011.12.023de_CH
dc.identifier.pmid22244192de_CH
zhaw.funding.euNode_CH
zhaw.issue1-2de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end72de_CH
zhaw.pages.start66de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume154de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedMikrobiologiede_CH
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Guenther, S., Herzig, O., Fieseler, L., Klumpp, J., & Loessner, M. J. (2012). Biocontrol of Salmonella Typhimurium in RTE foods with the virulent bacteriophage FO1-E2. International Journal of Food Microbiology, 154(1-2), 66–72. https://doi.org/10.1016/j.ijfoodmicro.2011.12.023
Guenther, S. et al. (2012) ‘Biocontrol of Salmonella Typhimurium in RTE foods with the virulent bacteriophage FO1-E2’, International Journal of Food Microbiology, 154(1-2), pp. 66–72. Available at: https://doi.org/10.1016/j.ijfoodmicro.2011.12.023.
S. Guenther, O. Herzig, L. Fieseler, J. Klumpp, and M. J. Loessner, “Biocontrol of Salmonella Typhimurium in RTE foods with the virulent bacteriophage FO1-E2,” International Journal of Food Microbiology, vol. 154, no. 1-2, pp. 66–72, 2012, doi: 10.1016/j.ijfoodmicro.2011.12.023.
GUENTHER, Susanne, Oliver HERZIG, Lars FIESELER, Jochen KLUMPP und Martin J. LOESSNER, 2012. Biocontrol of Salmonella Typhimurium in RTE foods with the virulent bacteriophage FO1-E2. International Journal of Food Microbiology. 2012. Bd. 154, Nr. 1-2, S. 66–72. DOI 10.1016/j.ijfoodmicro.2011.12.023
Guenther, Susanne, Oliver Herzig, Lars Fieseler, Jochen Klumpp, and Martin J. Loessner. 2012. “Biocontrol of Salmonella Typhimurium in RTE Foods with the Virulent Bacteriophage FO1-E2.” International Journal of Food Microbiology 154 (1-2): 66–72. https://doi.org/10.1016/j.ijfoodmicro.2011.12.023.
Guenther, Susanne, et al. “Biocontrol of Salmonella Typhimurium in RTE Foods with the Virulent Bacteriophage FO1-E2.” International Journal of Food Microbiology, vol. 154, no. 1-2, 2012, pp. 66–72, https://doi.org/10.1016/j.ijfoodmicro.2011.12.023.


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