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KMID : 0881720190340010106
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Journal of Food Hygiene and Safety
2019 Volume.34 No. 1 p.106 ~ p.114
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Effects of Physical and Chemical Treatments for Reduction of Staphylococcal Phages
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Baek Da-Yun
Park Jong-Hyun
Cho Sung-Rae
Lee Young-Duck
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Abstract
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The effect of physical and chemical treatments to reduce staphylococcal phages was investigated. To determine impact of physical treatment on viability of phages, two staphylococcal phages (SAP84 and SAP89) were treated with multiple heat (55oC and 60oC) and pH (pH4, 7, 10) conditions. Viability of SAP 84 was dramatically reduced at 60C and SAP 89 was completely inactivated at 60C within 25 min. Overall, the two phages were stable under all the pH conditions tested except for the SAP 89 at pH 10. Treatments, a 10% FAS (Ferrous Ammonium Sul-fate) solution and various density of ethanol and sodium hypochlorite were used to reduce the two phages. SAP 84 was unstable in 50% and 70% ethanol. However, SAP 84 and SAP 89 showed high tolerance after exposure to 100ppm of sodium hypochlorite which is known as an effective sterilizer. As soon as the two phages were treated with 10% FAS, which is used as a virucidal agent, they were inactivated and did not form any plaque. The result of this study provides additional evidence that staphylococcal phages can be controlled by various physicochemical treat-ments.
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KEYWORD
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Staphylococcal phage, Physical treatments, Chemical treatments, Virucidal effects
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