Dataset Information

Characterization of Phage vB_SalM_SPJ41 and the Reduction of Risk of Antibiotic-Resistant Salmonella enterica Contamination in Two Ready-to-Eat Foods.

ABSTRACT: Salmonella enterica is a major cause of foodborne illness, and the emergence of antibiotic-resistant bacteria has led to huge pressures on public health. Phage is a promising strategy for controlling foodborne pathogens. In this study, a novel Salmonella phage vB_SalM_SPJ41 was isolated from poultry farms in Shanghai, China. Phage vB_SalM_SPJ41 was able to lyse multiple serotypes of antibiotic-resistant S. enterica, including S. Enteritidis, S. Typhimurium, S. Shubra, S. Derby, and S. Nchanga. It had a short incubation period and was still active at a temperature <80 °C and in the pH range of 3~11. The phage can effectively inhibit the growth of S. enterica in liquid culture and has a significant inhibitory and destructive effect on the biofilm produced by antibiotic-resistant S. enterica. Moreover, the phage was able to reduce S. Enteritidis and MDR S. Derby in lettuce to below the detection limit at 4 °C. Furthermore, the phage could reduce S. Enteritidis and S. Derby in salmon below the limit of detection at 4 °C, and by 3.9 log₁₀ CFU/g and· 2.1 log₁₀ CFU/g at 15 °C, respectively. In addition, the genomic analysis revealed that the phages did not carry any virulence factor genes or antibiotic resistance genes. Therefore, it was found that vB_SalM_SPJ41 is a promising candidate phage for biocontrol against antibiotic-resistant Salmonella in ready-to-eat foods.

SUBMITTER: Li T

PROVIDER: S-EPMC9951933 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature

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Characterization of Phage vB_SalM_SPJ41 and the Reduction of Risk of Antibiotic-Resistant Salmonella enterica Contamination in Two Ready-to-Eat Foods.

Li Tengteng T Chen Hong H Zhao Jiayi J Tao Zhenxiang Z Lan Weiqing W Zhao Yong Y Sun Xiaohong X

Antibiotics (Basel, Switzerland) 20230209 2

Salmonella enterica is a major cause of foodborne illness, and the emergence of antibiotic-resistant bacteria has led to huge pressures on public health. Phage is a promising strategy for controlling foodborne pathogens. In this study, a novel Salmonella phage vB_SalM_SPJ41 was isolated from poultry farms in Shanghai, China. Phage vB_SalM_SPJ41 was able to lyse multiple serotypes of antibiotic-resistant S. enterica, including S. Enteritidis, S. Typhimurium, ...[more]

PMID: 36830275

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Project description:Foodborne infections due to the consumption of meat is a significant threat to public health. However, good vendor and consumer knowledge of meat safety could prevent meat contamination with and transmission of foodborne pathogens like Salmonella. Thus, this study investigated the vendor and consumer perception, knowledge, and practices of meat safety regarding ready-to-eat (RTE) meat and how this affected the prevalence and antibiotic susceptibility of Salmonella enterica in RTE meats in the streets of Ghana. A semi-structured questionnaire was used to obtain the demographics, knowledge, and practices of meat safety data from RTE meat vendors (n = 300) and consumers (n = 382). Salmonella enterica detection was done according to the United State of America (USA)-Food and Drugs Administration (FDA) Bacteriological Analytical Manual. The disk diffusion method was used for antibiotic resistance testing. The results revealed that most of the respondents had heard of meat safety (98.3% vendors, 91.8% consumers) and knew that meat could be contaminated by poor handling (100.0% vendors, 88.9% consumers). The respondents knew that regular hand washing reduced the risk of meat contamination (100.0% vendors, 94.0% consumers). Responses to the practices of meat safety by vendors were generally better. A very low Salmonella enterica prevalence was observed in the samples, ranging between 0.0 and 4.0% for guinea fowl and beef, respectively. However, the six isolates obtained were resistant to five of the nine antibiotics tested, with all isolates displaying different resistance profiles. Overall, the good knowledge and practice of meat safety demonstrated by the respondents corroborated the negligible prevalence of Salmonella in this study, reiterating the importance of vendor meat safety knowledge. However, the presence of resistant Salmonella enterica in some of the meat samples, albeit in a very low prevalence, warrants stricter sanitary measures and greater meat safety awareness in the general population to prevent meat-borne infections and potential transmission of drug-resistant bacteria to humans.

Project description:The rapid emergence of phage-resistant bacterial mutants is a major challenge for phage therapy. Phage cocktails have been considered one approach to mitigate this issue. However, the synergistic effect of randomly selected phages in the cocktails is ambiguous. Here, we rationally designed a phage cocktail consisting of four phages that utilize the lipopolysaccharide (LPS) O antigen, the LPS outer core, the LPS inner core, and the outer membrane proteins BtuB and TolC on the Salmonella enterica serovar Enteritidis cell surface as receptors. We demonstrated that the four-phage cocktail could significantly delay the emergence of phage-resistant bacterial mutants compared to the single phage. To investigate the fitness costs associated with phage resistance, we characterized a total of 80 bacterial mutants resistant to a single phage or the four-phage cocktail. We observed that mutants resistant to the four-phage cocktail were more sensitive to several antibiotics than the single-phage-resistant mutants. In addition, all mutants resistant to the four-phage cocktail had significantly reduced virulence compared to wild-type strains. Our mouse model of Salmonella Enteritidis infection also indicated that the four-phage cocktail exhibited an enhanced therapeutic effect. Together, our work demonstrates an efficient strategy to design phage cocktails by combining phages with different bacterial receptors, which can steer the evolution of phage-resistant strains toward clinically exploitable phenotypes. IMPORTANCE The selection pressure of phage promotes bacterial mutation, which results in a fitness cost. Such fitness trade-offs are related to the host receptor of the phage; therefore, we can utilize knowledge of bacterial receptors used by phages as a criterion for designing phage cocktails. Here, we evaluated the efficacy of a phage cocktail made up of phages that target four different receptors on Salmonella Enteritidis through in vivo and in vitro experiments. Importantly, we found that pressure from phage cocktails with different receptors can drive phage-resistant bacterial mutants to evolve in a direction that entails more severe fitness costs, resulting in reduced virulence and increased susceptibility to antibiotics. These findings suggest that phage cocktail therapy using combinations of phages targeting different important receptors (e.g., LPS or the efflux pump AcrAB-TolC) on the host surface can steer the host bacteria toward more detrimental surface mutations than single-phage therapy, resulting in more favorable therapeutic outcomes.

Dataset Information

Characterization of Phage vB_SalM_SPJ41 and the Reduction of Risk of Antibiotic-Resistant Salmonella enterica Contamination in Two Ready-to-Eat Foods.

Publications

Characterization of Phage vB_SalM_SPJ41 and the Reduction of Risk of Antibiotic-Resistant <i>Salmonella enterica</i> Contamination in Two Ready-to-Eat Foods.

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