Antibiofilm efficacy of phage W5 against antimicrobial-resistant Salmonella Typhimurium targeting biofilms in dairy/meat/egg and on food-processing surfaces (PP/PE)
Year: 2026
Type: article
Abstract: ABSTRACT Lytic phage W5, a novel isolate derived from poultry/livestock slaughterhouse effluent, displayed potent lysis against nine Salmonella serovars (e.g., Salmonella Typhimurium [ S . Typhimurium], Salmonella Choleraesuis, and Salmonella Typhi). Integrated morphometry and genomic phylogeny affirmed its taxonomic placement within Cornellvirus ( Guernseyvirinae and Myoviridae ). Biological characterization demonstrated that under an optimal multiplicity of infection (MOI) of 1, the latent period was only 22 min, with the phage titer peaking at 3.67 × 10¹¹ PFU/mL during the logarithmic lysis phase (22–70 min). The phage retained stability at 50°C and across an extreme pH range (3–13) while achieving 98% host adsorption within 13 min in SM buffer/glycerol. In food applications, crystal violet staining confirmed that W5 significantly inhibited the growth of S . Typhimurium CMCC 50115 in milk, pork, and fresh eggs (eggshells and egg liquid), effectively preventing biofilm formation and eradicating preformed biofilms. Confocal laser scanning microscopy (CLSM) further verified efficient clearance of both nascent and mature biofilms formed by S . Typhimurium CMCC 50115 after phage W5 treatment under varied temperatures. Field emission scanning electron microscopy (FESEM) revealed potent lytic efficacy of the phage against biofilms on food-contact surfaces such as polypropylene (PP) and polyethylene (PE), with efficacy modulated by biofilm developmental stage and temperature, most prominently demonstrating superior eradication of early-stage biofilms on PE surfaces at 30°C. These findings collectively highlight phage W5’s substantial potential as a novel biocontrol agent against Salmonella in the food industry, attributable to its broad-spectrum lytic potency, exceptional environmental resilience, and multi-mechanistic biofilm-clearing properties. IMPORTANCE Antimicrobial-resistant Salmonella poses a severe threat to food safety and public health, particularly through persistent biofilms on food-processing surfaces and animal-derived products. Traditional disinfection methods often fail against biofilms, while antibiotic overuse accelerates resistance. Bacteriophages offer a targeted, sustainable alternative, but their real-world efficacy in food systems remains underexplored. This study addresses critical gaps by evaluating a novel phage's potential to combat biofilms in relevant food matrices (dairy, meat, and eggs) and on common food-contact surfaces (PP/PE). By demonstrating practical biocontrol under varying storage conditions, this research advances phage-based strategies to enhance food safety while mitigating antimicrobial resistance—a priority for global health and sustainable agriculture. The findings have direct implications for industry sanitation and regulatory approvals for phage applications in food systems.
DOI: 10.1128/aem.01878-25
Institution: Gansu Agricultural University
Language: English
Subfield: Ecology
Field: Environmental Science
Domain: Physical Sciences
Open Access status: diamond
OpenAlex ID: W7140896542