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Evaluation of Phage Treatment as a Strategy to Reduce Salmonella Populations in Growing Swine

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Salmonella is a foodborne pathogenic bacterium that causes human illnesses and morbidity and mortality in swine. Bacteriophages are viruses that prey on bacteria and are naturally found in many microbial environments, including the gut of food animals, and have been suggested as a potential intervention strategy to reduce Salmonella levels in the live animal. The present study was designed to determine if anti-Salmonella phages isolated from the feces of commercial finishing swine could reduce gastrointestinal populations of the foodborne pathogen Salmonella Typhimurium in artificially inoculated swine. Weaned pigs (n¼48) were randomly assigned to two treatment groups (control or phage-treated). Each pig was inoculated with Salmonella Typhimurium (21010 colony forming units=pig) via oral gavage at 0 h and fecal samples were collected every 24 h. Swine were inoculated with a phage cocktail via oral gavage (3109 plaque forming units) at 24 and 48 h. Pigs were humanely killed at 96 h, and cecal and rectal intestinal contents were collected for quantitative and qualitative analysis. Fecal Salmonella populations in phage-treated pigs were lower (p1.4 log10 colony forming units=g digesta, and rectal populations were numerically reduced. The number of pigs that contained inoculated Salmonella Typhimurium was reduced by phage treatment, but a significant ( p
Todd R. Callaway , Tom S. Edrington , Andrew Brabban , Betty Kutter , Locke Karriker , Chad Stahl , Elizabeth Wagstorm , Robin Anderson , Toni L. Poole , Ken Genovese , Nathan Krueger , Roger Harvey , David J. Nisbet
Salmonella typhimurium , bacteriophages , cecum , digesta , disease control , feces , finishing , food animals , food pathogens , intestinal microorganisms , rectum , swine
Foodborne pathogens and disease 2011 v.8
Journal Articles, USDA Authors, Peer-Reviewed
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