Oral Administration of a Phage Cocktail to Reduce <i>Salmonella</i> Colonization in Broiler Gastrointestinal Tract—A Pilot Study
<i>Salmonella</i> contamination in poultry meat products can lead to serious foodborne illness and economic loss from product recalls. It is crucial to control <i>Salmonella</i> contamination in poultry from farm to fork. Bacteriophages (phages) are viruses of bacteria that o...
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MDPI AG
2022-11-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/22/3087 |
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| author | Wattana Pelyuntha Ananya Yafa Ruttayaporn Ngasaman Mingkwan Yingkajorn Kridda Chukiatsiri Nidanut Champoochana Kitiya Vongkamjan |
| author_facet | Wattana Pelyuntha Ananya Yafa Ruttayaporn Ngasaman Mingkwan Yingkajorn Kridda Chukiatsiri Nidanut Champoochana Kitiya Vongkamjan |
| author_sort | Wattana Pelyuntha |
| collection | DOAJ |
| description | <i>Salmonella</i> contamination in poultry meat products can lead to serious foodborne illness and economic loss from product recalls. It is crucial to control <i>Salmonella</i> contamination in poultry from farm to fork. Bacteriophages (phages) are viruses of bacteria that offer several advantages, especially their specificity to target bacteria. In our study, three <i>Salmonella</i> phages (vB_SenS_KP001, vB_SenS_KP005, and vB_SenS_WP110) recovered from a broiler farm and wastewater treatment stations showed high lysis ability ranging from 85.7 to 96.4% on over 56 serovars of <i>Salmonella</i> derived from several sources, including livestock and a broiler farm environment. A three-phage cocktail reduced <i>S.</i> Enteritidis and <i>S.</i> Typhimurium, in vitro by 3.9 ± 0.0 and 3.9 ± 0.2 log units at a multiplicity of infection (MOI) of 10<sup>3</sup> and 3.8 ± 0.4 and 4.1 ± 0.2 log units at MOI of 10<sup>4</sup> after 6 h post-phage treatment. A developed phage cocktail did not cause phage resistance in <i>Salmonella</i> during phage treatments for three passages. Phages could survive under simulated chicken gastrointestinal conditions in the presence of gastric acid for 2 h (100.0 ± 0.0% survivability), bile salt for 1 h (98.1 ± 1.0% survivability), and intestinal fluid for 4 h (100 ± 0.0% survivability). Each phage was in the phage cocktail at a concentration of up to 9.0 log PFU/mL. These did not cause any cytotoxicity to human fibroblast cells or Caco-2 cells as indicated by the percent of cell viability, which remained nearly 100% as compared with the control during 72 h of co-culture. The phage cocktail was given to broilers raised in commercial conditions at a 9 log PFU/dose for five doses, while naturally occurring <i>Salmonella</i> cells colonized in the gastrointestinal tract of broilers were significantly reduced as suggested by a considerably lower <i>Salmonella</i> prevalence from over 70 to 0% prevalence after four days of phage treatment. Our findings suggest that a phage cocktail is an effective biocontrol agent to reduce <i>Salmonella</i> present in the guts of broilers, which can be applied to improve food safety in broiler production. |
| first_indexed | 2024-03-09T18:31:43Z |
| format | Article |
| id | doaj.art-e2ea900c29fc4ab9b8acba8b4a9bd01f |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T18:31:43Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-e2ea900c29fc4ab9b8acba8b4a9bd01f2023-11-24T07:28:05ZengMDPI AGAnimals2076-26152022-11-011222308710.3390/ani12223087Oral Administration of a Phage Cocktail to Reduce <i>Salmonella</i> Colonization in Broiler Gastrointestinal Tract—A Pilot StudyWattana Pelyuntha0Ananya Yafa1Ruttayaporn Ngasaman2Mingkwan Yingkajorn3Kridda Chukiatsiri4Nidanut Champoochana5Kitiya Vongkamjan6Department of Biotechnology, Faculty of Agro-Industry, Kasetsart Univerisity, Chatuchak, Bangkok 10900, ThailandDepartment of Biotechnology, Faculty of Agro-Industry, Kasetsart Univerisity, Chatuchak, Bangkok 10900, ThailandFaculty of Veterinary Science, Prince of Songkla University, Hat Yai 90110, ThailandDepartment of Pathology, Faculty of Medicine, Prince of Songkla University, Hat Yai 90110, ThailandFaculty of Animal Sciences and Technology, Maejo University, Nongharn, Sansai, Chiang Mai 50290, ThailandDivision of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Hat Yai 90110, ThailandDepartment of Biotechnology, Faculty of Agro-Industry, Kasetsart Univerisity, Chatuchak, Bangkok 10900, Thailand<i>Salmonella</i> contamination in poultry meat products can lead to serious foodborne illness and economic loss from product recalls. It is crucial to control <i>Salmonella</i> contamination in poultry from farm to fork. Bacteriophages (phages) are viruses of bacteria that offer several advantages, especially their specificity to target bacteria. In our study, three <i>Salmonella</i> phages (vB_SenS_KP001, vB_SenS_KP005, and vB_SenS_WP110) recovered from a broiler farm and wastewater treatment stations showed high lysis ability ranging from 85.7 to 96.4% on over 56 serovars of <i>Salmonella</i> derived from several sources, including livestock and a broiler farm environment. A three-phage cocktail reduced <i>S.</i> Enteritidis and <i>S.</i> Typhimurium, in vitro by 3.9 ± 0.0 and 3.9 ± 0.2 log units at a multiplicity of infection (MOI) of 10<sup>3</sup> and 3.8 ± 0.4 and 4.1 ± 0.2 log units at MOI of 10<sup>4</sup> after 6 h post-phage treatment. A developed phage cocktail did not cause phage resistance in <i>Salmonella</i> during phage treatments for three passages. Phages could survive under simulated chicken gastrointestinal conditions in the presence of gastric acid for 2 h (100.0 ± 0.0% survivability), bile salt for 1 h (98.1 ± 1.0% survivability), and intestinal fluid for 4 h (100 ± 0.0% survivability). Each phage was in the phage cocktail at a concentration of up to 9.0 log PFU/mL. These did not cause any cytotoxicity to human fibroblast cells or Caco-2 cells as indicated by the percent of cell viability, which remained nearly 100% as compared with the control during 72 h of co-culture. The phage cocktail was given to broilers raised in commercial conditions at a 9 log PFU/dose for five doses, while naturally occurring <i>Salmonella</i> cells colonized in the gastrointestinal tract of broilers were significantly reduced as suggested by a considerably lower <i>Salmonella</i> prevalence from over 70 to 0% prevalence after four days of phage treatment. Our findings suggest that a phage cocktail is an effective biocontrol agent to reduce <i>Salmonella</i> present in the guts of broilers, which can be applied to improve food safety in broiler production.https://www.mdpi.com/2076-2615/12/22/3087broilerbiocontrolfood production animalsphage treatment<i>Salmonella</i>salmonellosis |
| spellingShingle | Wattana Pelyuntha Ananya Yafa Ruttayaporn Ngasaman Mingkwan Yingkajorn Kridda Chukiatsiri Nidanut Champoochana Kitiya Vongkamjan Oral Administration of a Phage Cocktail to Reduce <i>Salmonella</i> Colonization in Broiler Gastrointestinal Tract—A Pilot Study Animals broiler biocontrol food production animals phage treatment <i>Salmonella</i> salmonellosis |
| title | Oral Administration of a Phage Cocktail to Reduce <i>Salmonella</i> Colonization in Broiler Gastrointestinal Tract—A Pilot Study |
| title_full | Oral Administration of a Phage Cocktail to Reduce <i>Salmonella</i> Colonization in Broiler Gastrointestinal Tract—A Pilot Study |
| title_fullStr | Oral Administration of a Phage Cocktail to Reduce <i>Salmonella</i> Colonization in Broiler Gastrointestinal Tract—A Pilot Study |
| title_full_unstemmed | Oral Administration of a Phage Cocktail to Reduce <i>Salmonella</i> Colonization in Broiler Gastrointestinal Tract—A Pilot Study |
| title_short | Oral Administration of a Phage Cocktail to Reduce <i>Salmonella</i> Colonization in Broiler Gastrointestinal Tract—A Pilot Study |
| title_sort | oral administration of a phage cocktail to reduce i salmonella i colonization in broiler gastrointestinal tract a pilot study |
| topic | broiler biocontrol food production animals phage treatment <i>Salmonella</i> salmonellosis |
| url | https://www.mdpi.com/2076-2615/12/22/3087 |
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