Researchers in China announced on Mar. 26 the discovery of a novel bacteriophage that could provide an effective and environmentally friendly way to control foodborne Salmonella. The findings were published in Applied and Environmental Microbiology, a journal of the American Society for Microbiology.
The study addresses growing concerns about antimicrobial-resistant Salmonella, which poses significant risks to global food safety and public health. Traditional disinfection methods often fail to remove biofilms formed by Salmonella on foods and processing equipment, while widespread antibiotic use has led to more drug-resistant strains.
In their research, scientists isolated several bacteriophages from wastewater that specifically target Salmonella. They identified phage W5 as the most effective candidate after examining its structure, stability under different conditions, growth patterns, and genetic makeup. Tests showed that W5 could reduce levels of Salmonella and break down biofilms on foods such as milk, meat, eggs, as well as on surfaces commonly found in food processing environments.
The researchers said these results lay important groundwork for developing new disinfectants or preservatives based on phages like W5. As a naturally occurring virus that targets bacteria without leaving chemical residues behind, phage W5 aligns with consumer interest in clean-label products and sustainable production practices.
"We firmly believe that phage W5 holds immense potential for seamless integration across the entire from farm to fork supply chain. It can be incorporated into multiple critical stages-for instance, as a feed additive in livestock farming, a surface disinfectant in meat processing plants, or even a preservative spray for fresh produce at the consumption end," Gou said. "We eagerly look forward to collaborating with industry partners to translate this effective green solution from the laboratory to the market, working together to safeguard food safety."
