{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,10]],"date-time":"2026-02-10T08:37:43Z","timestamp":1770712663893,"version":"3.49.0"},"reference-count":78,"publisher":"Oxford University Press (OUP)","issue":"1","license":[{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"funder":[{"DOI":"10.13039\/100007689","name":"University of Aveiro","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100007689","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2025,1,6]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:sec>\n                  <jats:title>Aims<\/jats:title>\n                  <jats:p>This study aimed to evaluate the potential of phage phSE-5 to inactivate Salmonella enterica serovar Typhimurium in milk (at 4, 10, and 25\u00b0C), liquid whole egg, and eggshell (at 25\u00b0C for both matrices).<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Methods and results<\/jats:title>\n                  <jats:p>Since the success of phage treatment in food depends on maintaining phage viability towards different food conditions, firstly the stability of phage phSE-5 at different temperatures and pHs was assessed. The effect of phage phSE-5 against S. Typhimurium was then assessed in vitro (liquid culture medium\u2014TSB) and finally in the selected food matrices. Phage phSE-5 was stable for long storage periods (56 days) at pH 7\u20138 and 4\u201325\u00b0C. At 25\u00b0C, the efficacy of phage phSE-5 was matrix-dependent with differences in the sample, relatively to the bacterial control, of 2.7, 4.6, 1.8, and 1.3 log colony-forming units (CFU) ml-1 in TSB, milk, liquid whole egg, and eggshell, respectively. Also, phage phSE-5 led to reductions relatively to the initial bacterial concentration only in TSB and milk with 1.9 and 2.1 log CFU ml-1 reduction, respectively. Additionally, this phage was more efficient at 25\u00b0C in the tested matrices than at 10\u00b0C (no reduction and 1.7 log CFU ml-1 reduction in TSB and milk, respectively; maximum difference of 1.7 and 3.3 log CFU ml-1 in TSB and milk, respectively) and 4\u00b0C (no bacterial reduction\/difference was observed in both TSB and milk). However, the decrease in temperature from 25 to 10\u00b0C slowed down bacterial regrowth after phage treatment.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Conclusions<\/jats:title>\n                  <jats:p>Our results show that phages are promising and environmentally friendly candidates for use as biocontrol agents against S. Typhimurium in milk, liquid whole egg, and eggshell, allowing a reduction in energy costs if carried out at 10\u00b0C.<\/jats:p>\n               <\/jats:sec>","DOI":"10.1093\/jambio\/lxaf008","type":"journal-article","created":{"date-parts":[[2025,1,11]],"date-time":"2025-01-11T03:27:19Z","timestamp":1736566039000},"source":"Crossref","is-referenced-by-count":6,"title":["Evaluation of the potential of phage phSE-5 to fight <i>Salmonella<\/i> Typhimurium in milk, liquid whole egg, and eggshell"],"prefix":"10.1093","volume":"136","author":[{"given":"M\u00e1rcia","family":"Braz","sequence":"first","affiliation":[{"name":"Department of Biology and CESAM, University of Aveiro, Campus Universit\u00e1rio de Santiago , Aveiro 3810-193 ,","place":["Portugal"]},{"name":"Department of Chemistry and CICECO, University of Aveiro, Campus Universit\u00e1rio de Santiago , Aveiro 3810-193 ,","place":["Portugal"]}]},{"given":"Carla","family":"Pereira","sequence":"additional","affiliation":[{"name":"Department of Biology and CESAM, University of Aveiro, Campus Universit\u00e1rio de Santiago , Aveiro 3810-193 ,","place":["Portugal"]}]},{"given":"Carmen S R","family":"Freire","sequence":"additional","affiliation":[{"name":"Department of Chemistry and CICECO, University of Aveiro, Campus Universit\u00e1rio de Santiago , Aveiro 3810-193 ,","place":["Portugal"]}]},{"given":"Adelaide","family":"Almeida","sequence":"additional","affiliation":[{"name":"Department of Biology and CESAM, University of Aveiro, Campus Universit\u00e1rio de Santiago , Aveiro 3810-193 ,","place":["Portugal"]}]}],"member":"286","published-online":{"date-parts":[[2025,1,10]]},"reference":[{"key":"2025013014343638800_bib1","doi-asserted-by":"publisher","first-page":"46","DOI":"10.4161\/bact.1.1.13980","article-title":"Lysis from 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