Characterization of a New Phage for Controlling Salmonella in Donkey Meat
Author Information
Author(s): Cao Shengliang, Kong Xinyu, Liu Yixuan, Wang Zhiwei, Zhang Zhi, Lei Xiaojing, Li Pan, Wang Liting, Yang Fan, Liu Shiyang, Li Rongyue, Li Yubao, Feng Xiujuan, Wang Tongtong
Primary Institution: College of Agriculture and Biology, Liaocheng University, Liaocheng, Shandong, China
Hypothesis
Can the newly isolated phage vB_SalP_LDDK01 effectively control Salmonella Abortusequi in donkey meat?
Conclusion
The phage vB_SalP_LDDK01 can effectively inhibit Salmonella Abortusequi and reduce its contamination in donkey meat.
Supporting Evidence
- The phage inhibited the growth of Salmonella Abortusequi for about 8 hours.
- After treatment, bacterial contamination on donkey meat was reduced by up to 4.5 log10 CFU/piece.
- The phage showed stability at temperatures between 40-70°C and pH levels of 4-12.
- The phage's genome was 42,378 bp long and lacked virulence and drug-resistant genes.
Takeaway
Scientists found a new virus that can kill harmful bacteria in donkey meat, helping to keep it safe to eat.
Methodology
The study involved isolating the phage from donkey farm bedding, characterizing its biological properties, and testing its effectiveness against Salmonella in donkey meat.
Limitations
The phage has a narrow host range and cannot eliminate all bacteria from the meat surface.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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