Naim Deniz Ayaz

BACKGROUND: Antibiotic‐resistant Enterococcus faecalis and E. faecium are persistent contaminants in food and environmental settings, including poultry‐related matrices, contributing to food safety risks and antimicrobial resistance (AMR) dissemination. This study aimed to identify Enterococcus phages through environmental screening and evaluate their biocontrol potential using a chicken wing food model. RESULTS: From 1719 environmental samples, 45 Enterococcus ‐targeting phages were isolated, and two (Efs.1 1‐1 and Efm 3‐10) with the broadest lytic profiles were selected for characterization. Transmission electron microscopy revealed that both phages belong to Caudoviricetes with siphovirus‐like morphology, latent periods (6–8 min), and high burst sizes (90–110 PFU per cell). Whole‐genome sequencing revealed complete circular genomes with estimated completeness values between 0.97 and 1.00, and no detectable virulence, lysogeny, or AMR genes. The phages were stable at pH 4 for 60 min and tolerated 40–60 °C for 1 h. Phage titers decreased from 10.0 to no less than 6.0 log PFU mL ⁻¹ across all storage conditions over 12 months. In vitro assays in tryptic soy broth showed that while the control groups reached 8.56–9.12 log CFU mL ⁻¹ at 24 h at 37 °C, no bacteria were detected in any of the phage‐treated samples (limit of detection: 1 CFU mL ⁻¹ ). In the chicken wing food model, phage treatment maintained bacterial counts below the detection limit (−1 ) throughout refrigerated storage. Mean log reductions reached 1.78–2.78 and 3.71–4.71 log CFU g ⁻¹ , respectively. CONCLUSION: These novel lytic phages exhibit strong stability and rapid antibacterial activity, offering promising biocontrol agents to reduce Enterococcus contamination in chicken meat. © 2026 Society of Chemical Industry.

The rising global consumption of game meat has highlighted gaps in the management of biological hazards associated with its production and consumption, and the safety of processed game meat products remain insufficiently addressed. Therefore, there is a need for research evaluating the effectiveness of processing and preservation methods in reducing microbiological risks. Thus, a systematic review adhering to the Preferred Reporting Items for Systematic Review and Meta‐Analysis (PRISMA) guidelines was conducted. The review yielded 65 records detailing the decrease or inactivation of microbiological foodborne pathogens in game meat treated with various processes. Most records focused on bacterial hazards, particularly Listeria monocytogenes , Salmonella spp., and pathogenic Escherichia coli , while only one paper specifically addressed viral concerns, notably hepatitis E virus in wild boar meat products. Trichinella spp. emerged as the most referenced parasite, cited in 11 records. Refrigeration and freezing are commonly employed preservation methods but they may not control all hazards, including freeze‐resistant parasites (e.g., Trichinella nativa ) and psychrotrophic bacteria capable of growing at low temperatures. Curing and fermenting, although generally resulting in microbiologically safe ready‐to‐eat products, showed limited efficacy against certain parasites and bacteria, including Shiga toxin‐producing Escherichia coli . Although thermal processing is well known to achieve broad‐spectrum pathogen inactivation, its systematic evaluation as a controlled intervention specifically for game meat remains limited in the scientific literature. Alternative processing methods such as marinating and the use of natural antimicrobials have been minimally studied in game meat. The lack of standardized protocols and insufficient methodological detail across many studies hinder a proper characterization of the hazards involved.

Bilimsel çalışmalarda laboratuvar hayvanı kullanımı büyük önem taşımakta ve önemli bir yer tutmaktadır. In-vivo çalışmalarda araştırılanın kesin olarak etkinliğini ortaya koyabilmek için deneyde kullanılan hayvanların ırkı, türü ve yaşının yanı sıra çevre koşulları gibi pek çok koşul kontrol ve test gruplarında bir örnek hale getirilmektedir. Ancak bu deneylerde gastrointestinal sistemin işlevi ve bütünlüğünde, bağışıklık homeostazının korunmasında ve konak enerji metabolizmasında önemli bir rol oynayan bağırsak mikrobiyotasının kullanılan deney hayvanlarında farklılıklar gösterebileceği bu durumun ise çalışma sonuçlarını olumsuz etkileyebileceği çoğu zaman gözden kaçmaktadır. Bu çalışmada, bilimsel çalışmalar öncesi adaptasyon periyodunda kullanılmak üzere laboratuvar hayvanlarının (rat ve fare) bağırsak mikrobiyotalarının senkronizasyonunda kullanım potansiyeli olan probiyotik içerikli yemlerin üretimi ve bağırsak mikrobiyotası üzerine etkinliğinin araştırılması amaçlanmıştır. Analizler neticesinde üretilen sıvı yemlerin muhafaza süresi sonunda toplam aerob genel canlı sayısı ve laktik asit bakteri sayısının (L. acidophilus ve L. plantarum) 109 kob/ml ulaştığı buna karşın koliform bakteri, maya-küf ile diğer patojen mikroorganizmalara rastlanmamıştır. Mikrobiyota analizleri neticesinde ise hem fare hem de ratlarda 10 günlük probiyotikli yem uygulamasının kontrol grupları ile 0. gündeki test gruplarına göre bağırsak mikrobiyotası kompozisyonu üzerine etkili olduğu ortaya konmuştur. Günümüze kadar yapılan literatür incelemelerinde Türkiye’de bu kapsamda bir çalışma olmadığı belirlenmiştir. Bu bağlamda in-vivo çalışmalar öncesinde deney hayvanlarının bu çalışma kapsamında üretilen probiyotik içerikli yemler ile beslenmesinin hayvanların bağırsak mikrobiyotasının geliştirilmesine katkı sunacağı sonucuna varılmıştır.

Salmonella is one of the most common public health problems responsible for foodborne outbreaks, and contaminated table eggs are one of the primary sources of transmission. The aim of this study was to determine the effects of bacteriophage application for the control of S. Enteritidis and S. Kentucky on whole eggshells. Eggs were experimentally contaminated with low (~2 log cfu/g) and high (~4 log cfu/g) levels of S. Enteritidis and S. Kentucky. Eggs in the phage group were treated with phage cocktail suspension (SEnt1-2-1 and SKen1-1-1) (108 pfu/mL), and incubated at 20±1°C for 24 h. Salmonella counts were recorded at 1st, 3rd, 6th, and 24th hours. In the control groups of both Salmonella strains, the bacterial counts were changed by ±1.0 log cfu/g until the 6th hour. In the 24th hour, almost 2 log cfu/mL reductions were observed except for the S. Kentucky high contaminated group (KK4). Salmonella counts remained under the detection limit (1.0 log cfu/g) from the beginning of the first hour in all bacteriophage treated groups. In conclusion, the phage cocktail reduced Salmonella on eggshells for both two contamination levels (log 2 and log 4). Therefore, in laying, breeding farms and egg processing facilities, phage application on the eggshell surface can be suggested to reduce the Salmonella load.