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Evaluation of long- and short-term storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling Salmonella in chicken meat

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Abstract

This study aims to assess the stability and activity of using a lyophilization, formulation design and to evaluate their efficiency for controlling Salmonella in chicken meat. The phage-loaded 0.3 M sucrose gelatin mixture at 4 and 25 °C displayed significantly less phage titer loss (p < 0.05) than the other excipients and liquid phage cocktail in 12 months. The results showed that there were significant reductions of Salmonella at the end of the storage in chicken meat for newly prepared phage powder (1.86 log CFU/cm2 and 2.18 log CFU/cm2), lyophilized phage powders stored at 4 °C (1.08 log CFU/cm2 and 1.26 log CFU/cm2) and stored at 25 °C (0.66 log CFU/cm2 and 1.00 log CFU/cm2) for 10 months at MOI 100 and 1000, respectively. The results demonstrated that lyophilized phages in a simple food grade formulation can be successfully stored and might be used in biocontrol of Salmonella in meat.

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Data availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

Banu Sezer was supported by the 100/2000 doctoral scholarship given by the Council of Higher Education, Turkey.

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Authors and Affiliations

  1. Department of Food Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey

    Banu Sezer & Ismail Hakki Boyaci

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  1. Banu Sezer
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  2. Ismail Hakki Boyaci
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Contributions

BS: Conceptualization, Investigation, Methodology, Data curation, Formal analysis, Validation, Visualization, Writing—original draft. İHB: Investigation, Methodology, Writing—review & editing, Supervision.

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Correspondence to Ismail Hakki Boyaci.

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Sezer, B., Boyaci, I.H. Evaluation of long- and short-term storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling Salmonella in chicken meat. Food Sci Biotechnol 33, 475–483 (2024). https://doi.org/10.1007/s10068-023-01374-2

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