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Jonathan L. Bravo ; James P. Robeson ; Consuelo F. Borie ;Revista Argentina de Microbiología 2014, 46 4

Autor: Nicolas E. Galarce

Fuente: http://www.redalyc.org/


Introducción



Revista Argentina de Microbiología ISSN: 0325-7541 ram@aam.org.ar Asociación Argentina de Microbiología Argentina Galarce, Nicolas E.; Bravo, Jonathan L.; Robeson, James P.; Borie, Consuelo F. Bacteriophage cocktail reduces Salmonella enterica serovar Enteritidis counts in raw and smoked salmon tissues Revista Argentina de Microbiología, vol.
46, núm.
4, octubre-diciembre, 2014, pp.
333-337 Asociación Argentina de Microbiología Buenos Aires, Argentina Available in: http:--www.redalyc.org-articulo.oa?id=213032862010 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Rev Argent Microbiol.
2014;46(4):333-337 R E V I S TA A R G E N T I N A D E MICROBIOLOGÍA www.elsevier.es-ram BRIEF REPORT Bacteriophage cocktail reduces Salmonella enterica serovar Enteritidis counts in raw and smoked salmon tissues Nicolas E.
Galarcea, Jonathan L.
Bravoa, James P.
Robesona,b, Consuelo F.
Boriea,* Laboratorio de Bacteriología, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, La Granja, Santiago, Chile b Instituto de Biología, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile a Received 6 March 2014; accepted 21 October 2014 KEYWORDS Salmonella; Bacteriophage; Biocontrol; Salmon tissues PALABRAS CLAVE Salmonella; Bacteriófago; Biocontrol; Tejidos de salmón Abstract The use of bacteriophages for the biocontrol of food-borne pathogens is increasingly gaining acceptance.
In this study, the effectiveness of bacteriophages to reduce Salmonella Enteritidis counts was evaluated in raw and smoked salmon tissues.
Groups of 25 samples each were contaminated with S.
Enteritidis, treated with a phage mix and then incubated for ten days at 18 °C and 4 °C.
A significant bacterial reduction was obtained on day...





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