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Keywords:

  • bacteriophage;
  • Salmonella;
  • broccoli seeds;
  • mustard seeds;
  • soaking

ABSTRACT: Trials were conducted to evaluate the potential for using bacteriophages to control Salmonella in sprouting seeds. Two phages (Phage-A, capable of lysing S. Typhimurium and S. Enteritidis, and Phage-B, capable of lysing S. Montevideo) were isolated and characterized as members of the Myoviridae and Siphoviridae families, respectively. Salmonella counts increased in all inoculated seeds during soaking and mustard seeds supported greater growth of the inoculated Salmonella than broccoli seeds. A 1.37 log suppression of Salmonella growth was achieved by applying Phage-A on mustard seeds. The mixture of Phage-A and Phage-B caused a 1.50 log suppression of Salmonella growth in the soaking water of broccoli seeds. Host specificity observed in the study stresses the importance of developing phage mixtures that can control a broad range of potential contaminants.