In vitro characterization and in vivo properties of Salmonellae lytic bacteriophages isolated from free-range layers

Revista Brasileira de Ciência Avícola

L Fiorentin²  Nd Vieira²  W Barioni Júnior²  S Barros¹ 

[1] ,Embrapa Suínos e Aves

关键词: Bacteriophages;    food poisoning;    poultry;    Salmonella;   

DOI  :  10.1590/S1516-635X2004000200009

来源: SciELO

【 摘 要 】

Occurrence of food poisoning related to Salmonella-contaminated eggs and chicken meat has been frequent in humans. Salmonella Enteritidis (SE) and Salmonella Typhimurium (ST) are included among the most important paratyphoid salmonellae associated with chicken meat and eggs. Elimination of Salmonella at the pre-harvest stage can play a significant role in preventing the introduction of this pathogen into the food chain and consequently in the reduction of food poisoning in humans. Bactericidal bacteriophages may provide a natural, nontoxic, feasible and non-expensive component of the multi-factorial approach for a pre-harvest control of Salmonella in poultry. Five bacteriophages lytic for SE PT4 and ST were obtained from 107 samples of feces of free-range layers in Brazil. All bacteriophages were characterized in vitro and in vivo, showing head and tail morphology and dsDNA as nucleic acids. Results of "in vivo" studies suggested that bacteriophages do not remain in Salmonella-free birds longer than one day, whereas they multiply in Salmonella-infected birds for longer periods. Besides, selection for phage-resistant SE PT4 did not seem to occur in the short term. Isolated bacteriophages will be investigated for their potential for pre-harvest biocontrol of SE PT4 in poultry.

【 授权许可】

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