Phage Therapy for Controlling Antibiotic-Resistant Salmonella and E. coli in Poultry

Hatem, Eman A.; Dabash, Salma A.; Bakr, Zeinab R.; Aboahmed, Dina K.; Allam, Hagar M.; Temraz, Nourhan M.; Mostafa, Aya G.; Rashad, Nada E.; Tahoun, Kaloud A.; Elamy, Nada A.; Abdelmegid, Huda M.; Emam, Norhan S.; Elsayed, Nada W.; Zahra, Yasmeen G.; Ramadan, Nermen A.; Khalil., Mariam M.; Ahmed, Hany S.

doi:10.21608/sjfsmu.2024.306359.1006

Phage Therapy for Controlling Antibiotic-Resistant Salmonella and E. coli in Poultry

Document Type : Original Article

Authors

¹ Botany and Microbiology Department, Faculty of Science, Menoufia University

² Botany and Microbiology Department, Faculty of Science, Tanta University

10.21608/sjfsmu.2024.306359.1006

Abstract

Even with improvements in food management practices, foodborne illness remains an immense concern. Salmonellosis and other gastrointestinal disorders are caused by contamination with Salmonella and Escherichia coli infections, particularly in the poultry industry. These illnesses result in millions of fatalities globally. Antibiotic-resistant bacteria have become more prevalent as a result of the overuse of antibiotics and other chemical therapies. Aims: Isolation and characterization of bacteriophages against Salmonella sp. and Escherichia coli, and their efficacy with the combination of antibiotic to minimize the infection of poultry meat with Escherichia coli and Salmonella sp. Resistance strain of Salmonella and E.coli used for isolation phages (pSAs, pSC, pSD, pEG). Salmonella phages (pS) characterized by having broad host rang and the viability of phage pSAs is increased with increasing pH values and high stability with different temperature degree so (pSD1, pSC) is more stable and active phage at 80°C. E.coli phage (pE) characterized by it is sensitivity by temperature degree as thermal inactivation at 60°C. The prefect MOI for E.coli phage equal 1 which give high reduction rate with bacteria than combination with antibiotic.

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