The use of a bacteriophage cocktail as a biocontrol measure to reduce Salmonella enterica serovar Enteritidis contamination in ground meat and goat cheese |
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| Authors: | D Jorquera C Navarro V Rojas G Turra J Robeson |
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| Affiliation: | 1. Laboratorio de Bacteriología, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santiago, Chile;2. Laboratorio de Bacteriología, Instituto de Biología, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile |
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| Abstract: | We evaluated the effectiveness of phages on meats and goat cheese contaminated with Salmonella Enteritidis (SE). In meats, reductions of SE were observed during the whole experiment, while in goat cheese a reduction was only observed at day 3. We discuss the relevance of phages as a biocontrol in food. |
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| Keywords: | bacteriophage biocontrol Salmonella Enteritidis meat cheese |
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