Isolation and Characterization of a Novel Staphylococcus aureus Bacteriophage and its Potential as a Biocontrol Agent in Food Samples

ISSN: 0973-7510

E-ISSN: 2581-690X

Isolation and Characterization of a Novel Staphylococcus aureus Bacteriophage and its Potential as a Biocontrol Agent in Food Samples

Feng Shi^1,2 , Jingjing Jia^1,2, Yongfu Li³ and Xiaoyuan Wang^1,2

¹State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University, Wuxi, 214122, China.

²Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangnan University, Wuxi, 214122, China.

³National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China.

J Pure Appl Microbiol. 2013;7(4):3017-3024

Received: 23/09/2013 | Accepted: 06/11/2013 | Published: 30/12/2013

Abstract

Staphylococcus aureus is a Gram-positive pathogen that causes food-borne disease. To control S. aureus contamination in food, a novel S. aureus phage, JS01, was isolated from effluent. JS01 was characterized as a member of Siphoviridae family. JS01 was stable below 50°C, but was sensitive towards acidic and basic conditions. JS01 was capable of reducing S. aureus ATCC 25923 counts by 5.0 log units. When applied to the commercial ultra-high-temperature whole-fat milk, phage JS01 was very effective in suppressing the growth of experimentally contaminated S. aureus, in a phage dose dependent manner. JS01 could also significantly reduce the viable bacterial counts on the surface of S. aureus-contaminated hot dogs. These results indicate the potential of JS01 as a candidate bio-preservative for the control of S. aureus contamination in food samples.

Keywords

Bacteriophage, Staphylococcus aureus, bio-preservative, food safety

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