Stability inside hen eggs of a Salmonella enterica serovar Enteritidis bacteriophage

dc.creator	Robeson,James
dc.creator	Valencia,Martina
dc.creator	Retamales,Julio
dc.creator	Borie,Consuelo
dc.date	2011-07-01
dc.date.accessioned	2019-05-03T12:44:52Z
dc.date.available	2019-05-03T12:44:52Z
dc.identifier	https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000400011
dc.identifier.uri	http://revistaschilenas.uchile.cl/handle/2250/85225
dc.description	Background: Bacteriophages are viruses that infect bacteria and therefore are widespread in nature. Those that lyse the pathogen Salmonella enterica serovar Enteritidis (SE) should be expected in niches in which this bacterium thrives, among others the avian egg. Furthermore, bacteriophages could remain viable in this milieu. Results: Upon artificially infecting hen eggs with the SE bacteriophage f18 we found that the bacteriophage titer remains stable at least for up to 144 hrs post-infection , both in yolk and albumen at 25ºC. Conclusion: Bacteriophage f18 withstands the physico-chemical conditions of the egg inner milieu and could be considered for SE-controlling measures in the poultry industry.
dc.format	text/html
dc.language	en
dc.publisher	Pontificia Universidad Católica de Valparaíso
dc.rights	info:eu-repo/semantics/openAccess
dc.source	Electronic Journal of Biotechnology v.14 n.4 2011
dc.subject	bacteriophage
dc.subject	egg
dc.subject	Enteritidis
dc.subject	Salmonella
dc.title	Stability inside hen eggs of a Salmonella enterica serovar Enteritidis bacteriophage