菌体尾酒用于缓解Campylobacter的应用 - 从体外到体外
Elisa Peh1, Vanessa Szott2, Benjamin Reichelt3
1Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover, Germany. Elisa.Peh@tiho-hannover.de.
BMC microbiology
|August 5, 2023
概括
来自不同群体的菌体 (菌体) 的结合有效地减少了 brojlers中的Campylobacter. 这项研究表明,菌体可以控制家禽生产中的食物传播疾病风险.
科学领域:
- 兽医微生物学 兽医微生物学
- 食品安全 食品安全
- 细菌治疗疗法是一种细菌治疗.
背景情况:
- 坎比洛细菌病是全球主要的食源性疾病,需要在家禽中采取有效的控制策略.
- 目前正在探索菌体 (菌体) 作为一种干预家禽生产的方法,以减轻人类健康风险.
- 从小规模研究转化为大型肉群体的菌体疗效是一个重大挑战.
研究的目的:
- 评估坎皮洛巴克特特异性II组和III组菌体的体外溶解活性,单独和组合.
- 在近场条件下,在肉模型中评估选择的菌体组合的体内有效性.
主要方法:
- 在18个II组和19个III组Campylobacter菌体上进行了体外浮游生物杀死试验.
- 根据体外结果选择了II组和III组菌体的组合.
- 选择的菌体组合是通过饮用水给受Campylobacter jejuni.挑战的肉施用.
主要成果:
- 组II和组III菌体的组合在实验室中显示,与单次应用或同一组组合相比,Campylobacter生长的抑制显著更高.
- 在体内,菌体的施用显著降低了克洛阿克拭子中的坎皮洛巴克特菌数量.
- 与对照群相比,在接受治疗的肉的结肠含量中观察到campylobacter数量的显著减少2 log10单位.
结论:
- 来自II组和III组的Campylobacter菌体的结合显著增强了Lytic活动.
- 该研究成功地将体外发现转化为实践中的体外应用,模拟现场条件.
- 菌体的应用有效地降低了肉的便坎皮洛巴克特排泄和结肠度,为家禽生产提供了一个有前途的战略.
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