Journal of Pure and Applied MicrobiologyVol. 7 No. 4

Isolation and Characterization of a Novel Staphylococcus aureus Bacteriophage and its Potential as a Biocontrol Agent in Food Samples

Feng Shi1,2*, Jingjing Jia1,2, Yongfu Li3 and Xiaoyuan Wang1,2

1State Key Laboratory of Food Science and Technology, Jiangnan University, 2Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 3National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China.

Received on 23 September 2013 and accepted on 06 November 2013



Staphylococcus aureus is a Gram-positive pathogen that causes food-borne disease. To control S. aureus contamination in food, a novel S. aureus phage, JS01, was isolated from effluent. JS01 was characterized as a member of Siphoviridae family. JS01 was stable below 50?C, but was sensitive towards acidic and basic conditions. JS01 was capable of reducing S. aureus ATCC 25923 counts by 5.0 log units. When applied to the commercial ultra-high-temperature whole-fat milk, phage JS01 was very effective in suppressing the growth of experimentally contaminated S. aureus, in a phage dose dependent manner. JS01 could also significantly reduce the viable bacterial counts on the surface of S. aureus-contaminated hot dogs. These results indicate the potential of JS01 as a candidate bio-preservative for the control of S. aureus contamination in food samples.

Keywords : Bacteriophage; Staphylococcus aureus; bio-preservative; food safety.