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Food Microbiology

Phage Therapy To Reduce Preprocessing Salmonella Infections in Market-Weight Swine

Samantha K. Wall, Jiayi Zhang, Marcos H. Rostagno, Paul D. Ebner
Samantha K. Wall
Department of Animal Sciences, Purdue University, 915 W. State St., West Lafayette, Indiana 47907, and USDA ARS, Livestock Behavior Research Unit, West Lafayette, Indiana 47907
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Jiayi Zhang
Department of Animal Sciences, Purdue University, 915 W. State St., West Lafayette, Indiana 47907, and USDA ARS, Livestock Behavior Research Unit, West Lafayette, Indiana 47907
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Marcos H. Rostagno
Department of Animal Sciences, Purdue University, 915 W. State St., West Lafayette, Indiana 47907, and USDA ARS, Livestock Behavior Research Unit, West Lafayette, Indiana 47907
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Paul D. Ebner
Department of Animal Sciences, Purdue University, 915 W. State St., West Lafayette, Indiana 47907, and USDA ARS, Livestock Behavior Research Unit, West Lafayette, Indiana 47907
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  • For correspondence: pebner@purdue.edu
DOI: 10.1128/AEM.00785-09
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ABSTRACT

Contamination of meat products with food-borne pathogens usually results from the carcass coming in contact with the feces of an infected animal during processing. In the case of Salmonella, pigs can become colonized with the organism during transport and lairage from contaminated trailers and holding pens, resulting in increased pathogen shedding just prior to processing. Increased shedding, in turn, amplifies the likelihood of carcass contamination by magnifying the amount of bacteria that enters the processing facility. We conducted a series of experiments to test whether phage therapy could limit Salmonella infections at this crucial period. In a preliminary experiment done with small pigs (3 to 4 weeks old; 30 to 40 lb), administration of an anti-Salmonella phage cocktail at the time of inoculation with Salmonella enterica serovar Typhimurium reduced Salmonella colonization by 99.0 to 99.9% (2- to 3-log reduction) in the tonsils, ileum, and cecum. To test the efficacy of phage therapy in a production-like setting, we inoculated four market-weight pigs (in three replicates) with Salmonella enterica serovar Typhimurium and allowed the challenged pigs to contaminate a holding pen for 48 h. Sixteen naïve pigs were randomly split into two groups which received either the anti-Salmonella phage cocktail or a mock treatment. Both groups of pigs were comingled with the challenged pigs in the contaminated pen. Treatment with the anti-Salmonella phage cocktail significantly reduced cecal Salmonella concentrations (95%; P < 0.05) while also reducing (numerically) ileal Salmonella concentrations (90%; P = 0.06). Additional in vitro studies showed that the phage cocktail was also lytic against several non-Typhimurium serovars.

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Phage Therapy To Reduce Preprocessing Salmonella Infections in Market-Weight Swine
Samantha K. Wall, Jiayi Zhang, Marcos H. Rostagno, Paul D. Ebner
Applied and Environmental Microbiology Dec 2009, 76 (1) 48-53; DOI: 10.1128/AEM.00785-09

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Phage Therapy To Reduce Preprocessing Salmonella Infections in Market-Weight Swine
Samantha K. Wall, Jiayi Zhang, Marcos H. Rostagno, Paul D. Ebner
Applied and Environmental Microbiology Dec 2009, 76 (1) 48-53; DOI: 10.1128/AEM.00785-09
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KEYWORDS

food microbiology
foodborne diseases
Salmonella Infections, Animal
Salmonella Phages
Salmonella Typhimurium
swine
Swine Diseases

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