Effect of a bacteriophage T5virus on growth of Shiga toxigenic Escherichia coli and Salmonella strains in individual and
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Effect of a bacteriophage T5virus on growth of Shiga toxigenic Escherichia coli and Salmonella strains in individual and mixed cultures Yan D. Niu1*† , Hui Liu2†, Roger P. Johnson3, Tim A. McAllister2 and Kim Stanford4
Abstract A previously isolated a bacteriophage, vB_EcoS_AKFV33 of T5virus, demonstrated great potential in biocontrol of Shiga toxigenic Escherichia coli (STEC) O157. This study further evaluated its potential as a biocontrol agent in broth culture against other important non-O157 serogroups of STEC and Salmonella. AKFV33 was capable of lysing isolates of STEC serogroups O26 (n = 1), O145 (n = 1) and Salmonella enterica serovars (n = 6). In a broth culture microplate system, efficacy of AKFV33 for killing STEC O26:H11, O145:NM and Salmonella was improved (P < 0.05) at a lower multiplicity of infection and sampling time (6–10 h), when STEC O157:H7 was also included in the culture. This phage was able to simultaneously reduce numbers of STEC and Salmonella in mixtures with enhanced activity (P < 0.05) against O157:H7 and O26:H11, offering great promise for control of multiple zoonotic pathogens at both pre and post-harvest. Keywords: Bacteriophages, T5virus, Biocontrol, Shiga toxigenic Escherichia coli, Salmonella
Background Shiga toxin-producing Escherichia coli (STEC) and Salmonella are often carried by food-producing animals and remain leading causes of foodborne illness worldwide [1]. However, few effective on-farm interventions have been established. Moreover, with emergence of STEC and Salmonella that are resistant to conventional interventions (e.g. heat, acid and chemical sanitizers [1];), novel approaches are needed to control these pathogens in both primary and secondary food production. Bacteriophages (phages) are viruses that naturally use bacteria as hosts, and when virulent, induce lysis of the infected bacteria. Commercial phage-based products have been used in the biocontrol of important foodborne bacteria including STEC and Salmonella [2]. However, several challenges remain before phages could * Correspondence: [email protected] † Yan D. Niu and Hui Liu contributed equally to this work. 1 Department of Ecosystem and Public Health, Faculty of Veterinary Medicine, University of Calgary, Calgary, AB T2N 1N4, Canada Full list of author information is available at the end of the article
be widely used in the food industry. One major challenge is that the host range of phages is often limited to certain species and even strains within species. Although such specificity is often desirable, phage treatment to decontaminate foods adulterated with multiple pathogenic species would often require phage cocktails, a preparation including multiple phages with each targeting a specific pathogen. However, limitations in the formulation of phage cocktails such as interference among phages and high manufacturing costs [2] make the identification of polyvalent phages that kill multiple bacterial host species particularly desirable. Previously, we identified and systema
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