志贺氏菌噬菌体空间杀菌效力的研究

Evaluation of Inactivation Efficiency of Shigella bacteriophage by Aerosol Spray

摘要:

将福氏志贺氏菌噬菌体SF-2A、痢疾志贺氏菌噬菌体SD-11及宋氏志贺氏菌噬菌体SS-92以等比例混合后进行气雾喷洒分析其在空间的杀菌效力，以期在食品生产和加工中控制食源性志贺氏菌的污染。首先在空间分析不同噬菌体气雾喷洒后的杀菌活性和最佳作用浓度，其次将福氏、痢疾及宋氏志贺氏菌以等量进行混合，以3×105 cfu/mL的终浓度进行人工喷洒污染，并以3×108 cfu/mL的噬菌体混合物进行气雾喷洒，分别在喷洒后1 h，2 h和3 h检测宿主菌的数量。结果显示，噬菌体SF-2A、SD-11及SS-92均能在空间有效灭活其相应宿主菌，其混合溶液作用3 h后已检测不到志贺氏菌。由此可见，混合噬菌体能够有效控制志贺氏菌的污染，这为食品生产及加工中环境中的病原菌的污染控制提供了新途径。

Abstract:

The efficiency of shigella phages mixture to inhibit pathogenic Shigella spp. by aerosol spray was investigated. Concentration of phages after aerosol spray was determined. Then, the host of Shigella flexneri 2a, Shigella dysenteriae and Shigella sonnei were sprayed with a total concentration of 3×105 cfu/mL. Phage cocktail were added thereafter (3×108 pfu/mL) immediately, and the number of Shigella spp. were counted 1 h, 2 h and 3 h respectively after spraying. The results showed that Shigella phages SF-2A、SD-11 and SS-92 could effectively inactivate their host strain, the host strain couldn’t be detected after spraying phages 3 h later. Therefore, the results suggest that phage cocktail, such as the phage of S. flexneri, S. dysenteriae and S. sonnei, could effectively reduce potential contamination of Shigella spp. in food production and processing.