Effect of Bacteriophage Concentration and Storage Time on Enterobacteriaceae Reduction in Chicken Meat.

Abstract

Chicken meat is highly susceptible to microbial contamination, particularly by Enterobacteriaceae, including Escherichia coli and Salmonella spp., which can compromise food safety. This study evaluated the effectiveness of bacteriophage application at different concentrations and storage times in reducing Enterobacteriaceae counts in chicken meat. 75 drumstick samples inoculated with Salmonella Typhimurium were assigned to 5 groups: a positive control group (without bacteriophage treatment) and 4 bacteriophage treatment groups with bacteriophage-to-water ratios of 1:1 (spray), 1:10 (dip), 1:100 (dip), and 1:1000 (dip). The samples were stored under refrigerated conditions and analyzed at 0, 24, and 48 hours. Enterobacteriaceae counts were determined using the total plate count method on Violet Red Bile Glucose Agar. The data were analyzed using the Kruskal-Wallis test; the bacteriophage treatments showed variable reduction in Enterobacteriaceae counts during refrigerated storage. The 1:10 dipping treatment showed the most consistent reduction pattern, particularly after 24 and 48 hours of storage. These results indicate that bacteriophage application may be a promising biological control strategy to improve the microbiological safety of chicken meat.