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Bacteriophage, biocontrol, eggshell, Salmonella, Enteritidis, Kentucky


Salmonella is one of the most common public health problems responsible for foodborne outbreaks, and contaminated table eggs are one of the primary sources of transmission. The aim of this study was to determine the effects of bacteriophage application for the control of S. Enteritidis and S. Kentucky on whole eggshells. Eggs were experimentally contaminated with low (~2 log cfu/g) and high (~4 log cfu/g) levels of S. Enteritidis and S. Kentucky. Eggs in the phage group were treated with phage cocktail suspension (SEnt1-2-1 and SKen1-1-1) (108 pfu/mL), and incubated at 20±1°C for 24 h. Salmonella counts were recorded at 1st, 3rd, 6th, and 24th hours. In the control groups of both Salmonella strains, the bacterial counts were changed by ±1.0 log cfu/g until the 6th hour. In the 24th hour, almost 2 log cfu/mL reductions were observed except for the S. Kentucky high contaminated group (KK4). Salmonella counts remained under the detection limit (1.0 log cfu/g) from the beginning of the first hour in all bacteriophage treated groups. In conclusion, the phage cocktail reduced Salmonella on eggshells for both two contamination levels (log 2 and log 4). Therefore, in laying, breeding farms and egg processing facilities, phage application on the eggshell surface can be suggested to reduce the Salmonella load.


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How to Cite

Kızal, B., Ayaz, N. D. ., Çufaoğlu, G. ., & Göncüoğlu, M. . (2024). CONTROL OF SALMONELLA ENTERITIDIS AND SALMONELLA KENTUCKY ON EGGSHELL WITH BACTERIOPHAGE APPLICATION. Journal of Applied Biological Sciences, 18(1), 33–41. Retrieved from