Salmonella Contamination

1. Salmonella enteritidis is a gram-negative bacterium that causes food-borne illnesses, and is the most commonly known serotype of Salmonella. It is a constant problem because of the misuse of antimicrobials in farms, disease treatment, growth promotion in domestic livestock, and the increasing problem of antimicrobial resistance. Current research is being conducted with bacteriophages because they have been identified as a prospective alternative bio-control method to control Salmonella contamination in a variety of foods. Bao, P. Zhang, H. Zhang, Zhou, L. Zhang, and Wang isolated two new lytic SE phages, (PA13076) and (PC2184), using two host strains of Salmonella enteritidis (SE) ATCC13076 and CVCC2184. They evaluated the potential of the
People in the food industry and the public will benefit from this research. Salmonella contamination in food is a constant global problem. This research has shown that bacteriophages or a phage cocktail can decrease or eliminate SE inoculated with 104 CFU SE in vitro and in foods. The results from this study suggest that bacteriophage treatment can be an alternative strategy to prevent SE infection in food safety. The development of using bacteriophages to decrease Salmonella is another way the food industry can use to test if foods are contaminated with Salmonella. This would result in less Salmonella outbreaks and would give us an alternative way, using bacteriophages, to deal with future outbreaks. Also, antibiotic resistance is one of the most important dangers to human health, threatening to make many treatments to common infections infective. This exacerbates the public health issue of Salmonella contamination because antibiotic resistance can lead to more complicated illnesses and increase the cost of health care. This research could potentially alter our global ecosystem. Salmonella outbreaks are usually due to contamination and unsanitary conditions. When mass Salmonella outbreaks occur and humans contract the disease, they expel the bacteria in their feces. In other places around the world with poor sanitation, these bacteria can find their way into the water system and infect other people, animals, and start a new cycle of transmission. This is a larger problem
A new experiment could be conducted by changing the temperature, the types of food, and the types of phages used. This new experiment would test the effects of two different phages on SE in pasteurized eggs in an environment with extremely high and extremely low temperature. The new hypothesis would state Phages PA13056 and PC2112 will decrease the growth of Salmonella enteritidis (SE) ATCC13076 and CVCC2184 in pasteurized eggs at 2 °C and 40°C. The control needed would be a pasteurized egg with SE, but no phage. Each sample of the strains (4x105 CFU/mL) would be pipetted into the pasteurized egg in a biosafety cabinet, followed by 25 μL of diluted phages (4x109 PFU/mL) per sample. There would be at least 100 samples and Salmonella would be detected directly in the samples. To conduct this experiment, the research team would need to notify the Institutional Animal Care and Use Committee (IAUCUC). DePaul doesn’t require IACUC review for research conducted with animal eggs; however, they must be notified at least two weeks in advance (IACUC, 2015). The researchers would also need approval from the Institutional Biosafety Committee (IBC) because this research involves the use of bacteriophages and Salmonella enteritidis (IBC,