Food Science and Biotechnology

, Volume 28, Issue 1, pp 297–301 | Cite as

Bacteriophage control of Salmonella Typhimurium in milk

  • Wallapat Phongtang
  • Geun-Pyo Choi
  • Ekachai Chukeatirote
  • Juhee AhnEmail author


This study was designed to evaluate the effect of bacteriophage P22 on the inhibition of growth of Salmonella Typhimurium. The P22 belongs to Podoviridae family consisting of a hexagonal head and short tail. The inhibitory effect of phage in milk was noticeable at the early storage period, showing more than 3 log reduction at 4 h and day 3. The pH values of milk treated with P22 were significantly decreased from 6.7 to 6.3 after 24 h incubation at 37 °C, while no significant changes in pH values were observed for the control and bacteriophage treatment throughout the storage at 4 °C for 12 days. The slight color changes were observed in the control and bacteriophage treatment throughout the storage at 4 °C for 12 days and 37 °C for 24 h. These results provide useful information for enhancing microbiological safety and quality of milk and designing effective bacteriophage-based control in food system.


Bacteriophage Phage control Salmonella P22 Milk 



This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2016R1D1A3B01008304).


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.School of ScienceMae Fah Luang UniversityChiang RaiThailand
  2. 2.Department of Food Processing and BakeryGangwon Provincial CollegeGangneungRepublic of Korea
  3. 3.Department of Medical Biomaterials Engineering, Institute of Bioscience and BiotechnologyKangwon National UniversityChuncheonRepublic of Korea

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