Effect of egg cultivation methods on Salmonella prevalence and the promising prevention strategy: bacteriophage therapy

Koç E., YETİŞKİN S., YÜCEFAYDALI A., Tunalier D., SOYER KÜÇÜKŞENEL Y.

Food Science and Biotechnology, vol.34, no.10, pp.2361-2372, 2025 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 34 Issue: 10
  • Publication Date: 2025
  • Doi Number: 10.1007/s10068-025-01855-6
  • Journal Name: Food Science and Biotechnology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.2361-2372
  • Keywords: Bacteriophage, Egg, Hen cultivation method, Salmonella
  • Middle East Technical University Affiliated: Yes

Abstract

In this study, the effect of different cultivation methods of eggs on Salmonella prevalence in Türkiye was investigated and then Salmonella isolates were characterized by phenotypic and genotypic methods. As a prevention strategy, the efficacy of bacteriophage therapy against Salmonella Enteritidis was applied. Among 250 eggs, 17 Salmonella isolates (6.8%) were isolated. Salmonella prevalence on free-range, cage-free and cage eggs were 12%, 10% and 12%, respectively and no Salmonella was detected in organic and village eggs. In our study, regardless of the cultivation methods, Salmonella was found in 5 different brands. As a result of bacteriophage therapy, 2.24 log and 3.64 log Salmonella reductions were observed with 10 MOI and 103 MOI, respectively. According to results, phage therapy is a promising method to eliminate antimicrobial usage for egg sanitation, but further studies are required for Salmonella eradication.