Antimicrobial efficacy of recently approved lytic bacteriophage preparation Salmofresh™ against Salmonella was evaluated on chicken breast fillets as dip and surface application, which reduced Salmonella by 0.7-0.9 log CFU/g and 0.8-1 log CFU/g, respectively. Surface application of Salmofresh™ on Salmonella inoculated chicken breast followed by storage under modified atmosphere packaging (95% CO2/ 5% O2) reduced Salmonella by 1.2 log CFU/g. The combined application of Salmofresh™ with cetylpyridinium chloride (CPC) and lauric arginate (LAE) reduced Salmonella on chicken breast fillets by 1.2-1.4 log CFU/g and 0.9-1 log CFU/g, respectively. The sequential application of chemical antimicrobial (CPC, LAE, chlorine and peracetic acid) and Salmofresh™ in reducing Salmonella was tested in a chicken skin model. Dip treatment in peracetic acid (400ppm) followed by surface application of phage revealed the highest reduction of Salmonella up to 2.5 log CFU/cm2 on chicken skin.
| Identifer | oai:union.ndltd.org:MSSTATE/oai:scholarsjunction.msstate.edu:td-2829 |
| Date | 09 May 2015 |
| Creators | Theradiyil Sukumaran, Anuraj |
| Publisher | Scholars Junction |
| Source Sets | Mississippi State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Theses and Dissertations |
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