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Bacteriophage control of Salmonella Typhimurium in milk

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Abstract

This study was designed to evaluate the effect of bacteriophage P22 on the inhibition of growth of Salmonella Typhimurium. The P22 belongs to Podoviridae family consisting of a hexagonal head and short tail. The inhibitory effect of phage in milk was noticeable at the early storage period, showing more than 3 log reduction at 4 h and day 3. The pH values of milk treated with P22 were significantly decreased from 6.7 to 6.3 after 24 h incubation at 37 °C, while no significant changes in pH values were observed for the control and bacteriophage treatment throughout the storage at 4 °C for 12 days. The slight color changes were observed in the control and bacteriophage treatment throughout the storage at 4 °C for 12 days and 37 °C for 24 h. These results provide useful information for enhancing microbiological safety and quality of milk and designing effective bacteriophage-based control in food system.

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Acknowledgements

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2016R1D1A3B01008304).

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Authors and Affiliations

  1. School of Science, Mae Fah Luang University, Chiang Rai, 57100, Thailand

    Wallapat Phongtang & Ekachai Chukeatirote

  2. Department of Food Processing and Bakery, Gangwon Provincial College, Gangneung, Gangwon, 25425, Republic of Korea

    Geun-Pyo Choi

  3. Department of Medical Biomaterials Engineering, Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon, 24341, Republic of Korea

    Juhee Ahn

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  1. Wallapat Phongtang
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  2. Geun-Pyo Choi
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  3. Ekachai Chukeatirote
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  4. Juhee Ahn
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Correspondence to Juhee Ahn.

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Phongtang, W., Choi, GP., Chukeatirote, E. et al. Bacteriophage control of Salmonella Typhimurium in milk. Food Sci Biotechnol 28, 297–301 (2019). https://doi.org/10.1007/s10068-018-0446-6

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  • DOI: https://doi.org/10.1007/s10068-018-0446-6

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