Bacteriophages safely reduce Salmonella contamination in pet food and raw pet food ingredients

Figures & data

Figure 1. SalmoLyse® reduces Salmonella contamination on various food surfaces: Mean and standard error bars shown. Statistical analyses were carried out for each food group independently. Asterisks denote significant reduction from corresponding controls based on one-way ANOVA with Tukey's post-hoc tests for multiple corrections: ** denotes P < 0.01, while *** denotes P < 0.001 compared to the corresponding controls. There was significant reduction in Salmonella on all food surfaces with the addition of SalmoLyse® compared to the controls; the mean percent reductions from the control are noted in the boxes above treatment bars. CFU/g = colony forming units per gram. Each letter denotes a food group that was tested with SalmoLyse® and compared to a control: A= chicken; B= lettuce; C= tuna; D= cantaloupe; E = ground turkey.

Table 1. Summary of the raw pet food ingredient experiments on turkey trim, chicken, tuna, cantaloupe, and lettuce. All phage treatments are significantly (P < 0.01) reduced from their corresponding control.

Pet food ingredient	SalmoLyse®Dose	SalmoLyse® PFU/mL	Volume / 100 grams (mL)	Final phage applied (PFU/g)	Log10 reduction from controls (±standard error)	% reduction from controls	MOI
Turkey trim	Standard	2×10^9	0.88	2×10^7	0.9 ± 0.20	86	1×10^4
	Low	1×10^9	0.88	9×10^6	0.5 ± 0.03	68	7×10^3
	Control	0	0.88	0	NA	NA	NA
Chicken	Standard	1×10^9	0.88	9×10^6	0.9 ± 0.10	88	6×10^3
	Low	1×10^9	0.44	4×10^6	0.5 ± 0.09	71	3×10^3
	Very low	1×10^9	0.22	2×10^6	0.4 ± 0.05	60	2×10^3
	Control	0	0.88	0	NA	NA	NA
Tuna	Standard	1×10^9	0.88	9×10^6	1.1 ± 0.13	92	4×10^3
	Low	1×10^9	0.44	4×10^6	0.7 ± 0.08	80	2×10^3
	Control	0	0.88	0	NA	NA	NA
Cantaloupe	Standard	1×10^9	0.88	9×10^6	1.0 ± 0.06	89	4×10^3
	Low	1×10^9	0.44	4×10^6	0.7 ± 0.09	80	2×10^3
	Control	0	0.88	0	NA	NA	NA
Lettuce	Standard	1×10^9	0.88	9×10^6	0.7 ± 0.06	80	2×10^4
	Low	1×10^9	0.44	4×10^6	0.5 ± 0.06	68	9×10^3
	Control	0	0.88	0	NA	NA	NA