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KMID : 0380620110430020176
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 2 p.176 ~ p.181
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Lee Young-Duck
Park Jong-Hyun
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Abstract
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Cronobacter sakazakii and Salmonella enterica Typhimurium are hazardous pathogens, especially for ready-toeat foods. For control of pathogens, the virulent bacteriophages were isolated, identified, and applied to infant formula milk and vegetable juice. The phages were isolated from swine feces and identified by morphology and molecular characteristics. ES2 phage for C. sakazakii and ST2 phage for S enterica Typhimurium were identified as Myoviridae and Siphoviridae, respectively. Their burst sizes were 52±5 PFU/cell for ES2 phage and 21±3 PFU/cell for ST2 phage after latent period of 30-40 minutes. ST2 phage showed higher heat stability at 60oC than ES2 phage. ES2 phage held the growth of C. sakazakii untill 6 hr afterwhich the number decreased when applied to the infant formula milk and vegetable juice. ST2 phage also showed growth inhibition so that the number of S. enterica Typhimurium decreased. Therefore, virulent bacteriophages might be an agent for the growth inhibition of C. sakazakii and S. enterica Typhimurium in such the ready-to-eat foods.
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KEYWORD
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Cronobacter sakazakii, Salmonella enterica Typhimurium, virulent bacteriophage, infant formula milk, vegetable juice
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