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P1-62 The Control of Salmonella with Commercially Available Bacteriophage during Ground Chicken Processing

Monday, August 1, 2016
America's Center - St. Louis
Ar'Quette Grant, University of Maryland Eastern Shore, Princess Anne, MD
Salina Parveen, University of Maryland Eastern Shore, Princess Anne, MD
Jurgen Schwarz, University of Maryland Eastern Shore, Princess Anne, MD
Bob Vimini, Perdue Farms Inc., Salisbury, MD
Fawzy Hashem, University of Maryland Eastern Shore, Princess Anne, MD
Introduction: Salmonellosis is caused by ingesting Salmonella bacterial species.  In the United States, it is the number one foodborne illness that results in hospitalization and/or death and causes approximately $365 million in direct annual medical costs.  In 2012, the broiler chicken industry grossed $24.8 billion nationwide.  Considering all this, poultry processors are looking towards alternative, non-antibiotic, methods of Salmonella control.  

Purpose: The objective of this study was to ascertain the effectiveness of commercially available bacteriophage during ground chicken production based on the source of water used for sample dilution, Salmonella serotype, and treatment time.

Methods: Salmonella-free boneless-skinless chicken thighs from the processing line of a regional poultry producer were inoculated with 4.0 log CFU/cm2 of either a cocktail of Salmonella isolated from ground chicken or a cocktail of laboratory Salmonella strains.  Bacteriophages were applied to the chicken, per the manufacture’s recommendations, using sterile tap or distilled water for 30 min and/or 8 h.  Salmonella was recovered using standard plating method.  

Results: Greater Salmonella reduction was observed when the bacteriophage was diluted in sterile tap water than sterile distilled water, achieving 0.23 log CFU/cm2 and 0.39 log CFU/cm2 reduction after 30 min, respectively.  The ground chicken cocktail experienced 0.41 log CFU/cm2 and 0.70 log CFU/cm2 reductions after 30 min and 8 h, respectively (P<0.05).  The isolates recovered from outbreaks showed reductions of 0.57 log CFU/cm2 and 0.76 log CFU/cm2 after 30 min and 8 h, respectively (P<0.05). 

Significance: These results indicate that commercially available bacteriophages can significantly reduce Salmonella in ground chicken. However, reduction is dependent on water used to dilute the bacteriophage, the Salmonella’s susceptibility to the bacteriophage and treatment time, as indicated by the different levels of reduction.

Back to: Poster Session 1 – Produce, Meat, Poultry and Eggs, Non-microbial Food Safety; Laboratory and Detection Methods; Communication Outreach and Education; Seafood; Antimicrobials; Food Toxicology
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