Salmonella Enteritidis, Salmonella Typhimurium, and Escherichia coli O157:H7 are the most important foodborne pathogens, causing serious food poisoning outbreaks worldwide. Bacteriophages are increasingly considered as novel antibacterial agents to control foodborne pathogens. In this study, 8 Salmonella phages and 10 E. coli O157:H7 phages were isolated from chicken products. A polyvalent phage PS5 capable of infecting S. Enteritidis, S. Typhimurium, and E. coli O157:H7 was further characterized and its efficacy in reducing these foodborne pathogens was evaluated in in vitro and in foods. Morphology, one-step growth, and stability assay showed that phage PS5 was a myovirus, with relatively short latent periods, large burst sizes, and high stability. Genome sequencing analysis revealed that the genome of PS5 does not contain any genes associated to antibiotic resistance, toxins, lysogeny, and virulence factors. In broth, phage PS5 significantly decreased the viable counts of all the three bacterial hosts by more than 1.3 log CFU/mL compared to controls after 2 h of incubation at 4˚C and 24˚C. In foods, treatment with PS5 also resulted in significant reductions of viable counts of all the three bacterial hosts compared to controls at temperatures tested. This is the first report on single phage capable of simultaneously controlling S. Enteritidis, S. Typhimurium and E. coli O157:H7 in both in vitro and in foods.

肠炎沙门氏菌，鼠伤寒沙门氏菌和大肠杆菌O157：H7是最重要的食源性病原体，在世界范围内引起严重的食物中毒暴发。噬菌体日益被认为是控制食源性病原体的新型抗菌剂。在这项研究中，从鸡肉产品中分离出8株沙门氏菌噬菌体和10株大肠杆菌O157：H7噬菌体。阿能够感染的多价噬菌体PS5 S.肠炎，S.鼠伤寒沙门氏菌，和大肠杆菌O157：H7进一步特点及其在减少这些食源性致病菌功效进行评价体外和食物。形态学，一步生长和稳定性分析表明，噬菌体PS5是一种肌病毒，潜伏期相对较短，爆发量大且稳定性高。基因组测序分析表明，PS5的基因组不包含任何与抗生素抗性，毒素，溶源性和毒力因子相关的基因。在肉汤中，与对照组相比，在4˚C和24˚C下孵育2小时后，噬菌体PS5显着降低了所有三种细菌宿主的存活计数，降低了1.3 log CFU / mL以上。在食品中，与对照在测试温度下相比，用PS5处理还导致所有三种细菌宿主的活菌计数显着降低。这是能够同时控制对单个噬菌体的第一份报告S.肠炎，S.体外和食品中的鼠伤寒和大肠杆菌O157：H7 。