Evaluation of long- and short-term storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling Salmonella in chicken meat

Banu Sezer; Ismail Hakki Boyaci

doi:10.1007/s10068-023-01374-2

Evaluation of long- and short-term storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling Salmonella in chicken meat

Food Sci Biotechnol. 2023 Jul 4;33(2):475-483. doi: 10.1007/s10068-023-01374-2. eCollection 2024 Jan.

Authors

Banu Sezer¹, Ismail Hakki Boyaci¹

Affiliation

¹ Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey.

PMID: 38222913
PMCID: PMC10786753 (available on 2024-07-04)
DOI: 10.1007/s10068-023-01374-2

Abstract

This study aims to assess the stability and activity of using a lyophilization, formulation design and to evaluate their efficiency for controlling Salmonella in chicken meat. The phage-loaded 0.3 M sucrose gelatin mixture at 4 and 25 °C displayed significantly less phage titer loss (p < 0.05) than the other excipients and liquid phage cocktail in 12 months. The results showed that there were significant reductions of Salmonella at the end of the storage in chicken meat for newly prepared phage powder (1.86 log CFU/cm² and 2.18 log CFU/cm²), lyophilized phage powders stored at 4 °C (1.08 log CFU/cm² and 1.26 log CFU/cm²) and stored at 25 °C (0.66 log CFU/cm² and 1.00 log CFU/cm²) for 10 months at MOI 100 and 1000, respectively. The results demonstrated that lyophilized phages in a simple food grade formulation can be successfully stored and might be used in biocontrol of Salmonella in meat.

Keywords: Biocontrol; Lyophilization; Phage; Salmonella.

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