Stability inside hen eggs of a Salmonella enterica serovar enteritidis bacteriophage

dc.creator	Robeson, James
dc.creator	Valencia, Martina
dc.creator	Retamales, Julio
dc.creator	Borie Polanco, Consuelo
dc.date.accessioned	2018-12-20T14:52:38Z
dc.date.available	2018-12-20T14:52:38Z
dc.date.created	2018-12-20T14:52:38Z
dc.date.issued	2011
dc.identifier	Electronic Journal of Biotechnology, Volumen 14, Issue 4, 2011,
dc.identifier	07173458
dc.identifier	10.2225/vol14-issue4-fulltext-7
dc.identifier	https://repositorio.uchile.cl/handle/2250/157158
dc.description.abstract	Background: Bacteriophages are viruses that infect bacteria and therefore are widespread in nature. Those that lyse the pathogen Salmonella enterica serovar Enteritidis (SE) should be expected in niches in which this bacterium thrives, among others the avian egg. Furthermore, bacteriophages could remain viable in this milieu. Results: Upon artificially infecting hen eggs with the SE bacteriophage f18 we found that the bacteriophage titer remains stable at least for up to 144 hrs post-infection, both in yolk and albumen at 25°C. Conclusion: Bacteriophage f18 withstands the physico-chemical conditions of the egg inner milieu and could be considered for SE-controlling measures in the poultry industry
dc.language	en
dc.source	Electronic Journal of Biotechnology
dc.subject	Bacteriophage
dc.subject	Egg
dc.subject	Enteritidis
dc.subject	Salmonella
dc.title	Stability inside hen eggs of a Salmonella enterica serovar enteritidis bacteriophage
dc.type	Artículo de revista