After further optimization and validation, the approach could possibly offer an alternative to conventional culture-based screening methods that typically require three to five days. The bacteriophage amplification strategy, which was tested against Salmonella on chicken meat, could be adapted to detect other viable foodborne bacteria.
Phage W5, isolated from poultry and livestock slaughterhouse effluent, significantly inhibited the growth of Salmonella in milk, pork, and eggs, and effectively prevented and eradicated biofilms on food-contact surfaces. The absence of virulence and antibiotic resistance genes supported its suitability as a food-grade biocontrol agent.
Through the One Health lens, a scientific review summarized current knowledge on Salmonella biofilms, the importance of non-antibiotic interventions given the rise of antimicrobial resistance (AMR), emerging alternative strategies with potential for real-world use, and challenges and needs moving forward.
A new study assessed the efficacy of a commercial lytic bacteriophage cocktail as a preharvest agricultural water treatment against Salmonella Infantis, and found modest but consistent pathogen reductions across diverse water conditions.
A laboratory study and large-scale commercial wheat mill trial demonstrated that a bacteriophage cocktail can significantly reduce Shiga toxin-producing Escherichia coli (STEC) O157:H7 contamination throughout milling operations without affecting the baking qualities of flour.
A recent study has shown the potential of a bacteriophage cocktail for controlling nontyphoidal Salmonella enterica on chicken, while also emphasizing that, because phage efficacy is dependent on many variables, validating treatments for relevant application conditions is key.
Researchers at McMaster University have developed a new, highly effective tool to mitigate bacterial contamination of foods, including pathogens displaying antimicrobial resistance (AMR), that has great potential for food safety.
Increasing concerns of the overuse of antibiotics and the negative consumer perception of chemical preservatives in the food industry have spurred an interest for more "natural" antimicrobial compounds. Bacteriophage, also known as phage (/fãj/) fit into this growing category.
