Shashidhar R Author

Short Communication Open Access

Efficacy of bacteriophages to reduce Salmonella in mung bean sprouts

Author(s):

Balasaheb Kapadnis, Sandeep Newase, Shashidhar R

The sprouts are nutritionally rich snack foods. They are helpful in digestion and contribute various health benefits. However, many outbreaks associated with consumption of pathogen-contaminated sprouts have been reported. Minimally processed sprouts are preferred for consumption. Consequently, population of pathogens like Salmonella increases to significant level. The bacteriophages, vB_SalS_PM8 (PM8) and vB_SalM_ PM10 (PM10) were isolated from sewage and characterized for their host range, morphology, growth and genomic features. The ability of these phages to reduce Salmonella in sprout preparation was tested. Mung bean seeds were artificially infested with Salmonella serovars viz. Typhimurium, Typhi and Enteritidis. Simultaneously, phages, PM8, PM10 and PM8-PM10 mixture were added a... view more»

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