Decontamination of Salmonella Enteritidis on Eggshell: Assessment of Efficiency of a Bacteriophage and Levulinic Acid-Sodium Dodecyl Sulfate

Yıl 2024, , 34 - 42, 29.03.2024

Gamze Koçer Alaşalvar , Zeliha Yıldırım

https://doi.org/10.24323/akademik-gida.1460979

Öz

The majority of food infections caused by consumption of egg and egg products are caused by Salmonella enterica subspecies enterica serovar Enteritidis. In this study, the inhibitory effect against S. Enteritidis was determined by dipping the eggshell into Salmonella-specific bacteriophage SE-P47 and levulinic acid (LVA) plus sodium dodecyl sulfate (SDS) solutions (0.5% LVA+0.05% SDS, 1% LVA+0.05% SDS and 2% LVA+0.5% SDS) separately for 10 minutes. The treatments of phage and 2% LVA+0.5% SDS reduced S. Enteritidis below the detectable level on eggshell (at 2.76, 3.22, 4.48 and 5.30 log CFU/cm2 inoculum levels). After the treatment of 1% LVA+0.05% SDS, 1.94 and 0.89 log reductions were obtained at 4.48 and 5.30 log CFU/cm2 inoculum levels, respectively, while S. Enteritidis decreased below the detectable number at 2.76, 3.22 log CFU/cm2 inoculum levels. Although the lowest antibacterial activity was observed in the treatment of 0.5% LVA+%0.05 SDS, the decrease in the number of S. Enteritidis detected in all samples except 5.30 log CFU/cm2 inoculum level was found to be significant compared to the control sample. The results indicated that the combination of LVA and SDS, and especially SE-P47 phage alone had good potential efficacy for Salmonella decontamination on eggshell.

Anahtar Kelimeler

Bacteriophage, Decontamination, Eggshell, Levulinic acid, Salmonella Enteritidis

Yumurta Kabuğunda Salmonella Enteritidis’in Dekontaminasyonu: Bakteriyofaj ve Levülinik Asit-Sodyum Dodesil Sülfatın Etkinliğinin Değerlendirilmesi

Öz

Yumurta ve yumurta ürünlerinin tüketiminden kaynaklanan enfeksiyonların çoğu, Salmonella enterica subspecies enterica serovar Enteritidis kaynaklıdır. Bu çalışmada, yumurta kabukları Salmonella’ya özgü SE-P47 bakteriyofajı ve levülinik asit (LVA) ile sodyum dodesil sülfat (SDS) çözeltilerine (0.5% LVA+0.05% SDS, 1% LVA+0.05% SDS ve 2% LVA+0.5% SDS) ayrı ayrı 10 dk süreyle daldırılarak S. Enteritidis üzerindeki inhibitör etki belirlenmiştir. Faj ve %2 LVA+%0.5 SDS uygulamaları, yumurta kabuğu üzerinde S. Enteritidis'i tespit edilebilir seviyenin altına düşürmüştür (2.76, 3.22, 4.48 ve 5.30 log kob/cm2 inokulum seviyelerinde). %1 LVA+%0.05 SDS uygulamasından sonra 4.48 ve 5.30 log kob/cm2 inokulum seviyelerinde sırasıyla 1.94 ve 0.89 log azalma elde edilirken, 2.76, 3.22 log kob/cm2 inokulum seviyelerinde S. Enteritidis, tespit edilebilir seviyenin altına düşmüştür. En düşük antibakteriyel aktivite %0.5 LVA+%0.05 SDS uygulamasında gözlemlenmesine rağmen, 5.30 log kob/cm2 inokulum seviyesi hariç tüm örneklerde tespit edilen S. Enteritidis sayısındaki azalma, kontrol örneğine göre önemli bulunmuştur. Sonuçlar, yumurta kabuğunda Salmonella dekontaminasyonu için LVA ile SDS'nin kombinasyonu ve özellikle SE-P47 fajının tek başına iyi bir potansiyel etkinliğe sahip olduğunu göstermiştir.

Anahtar Kelimeler

Bakteriyofaj, Dekontaminasyon, Yumurta kabuğu, Levülinik asit, Salmonella Enteritidis

Kaynakça

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