Bacteriophage Cocktail Effectively Prolonging the Shelf-Life of Chilled Fish

• DOI: 10.1007/s10517-019-04630-w
• Publication Date: 2019-10-26T09:04:06Z
• Authors: E. R. Zulkarneev; A. V. Aleshkin; I. A. Kiseleva; E. O. Rubalsky; O. V. Rubalsky
• Keywords: 0301 basic medicine; 0303 health sciences; Food Handling; Colony Count, Microbial; Microbial Sensitivity Tests; Russia; Cold Temperature; 03 medical and health sciences; Food Storage; Seafood; Refrigeration; Food Preservation; Oncorhynchus mykiss; Fish Products; Food Microbiology; Animals; Bacteriophages; Decontamination

We developed a technological accessory bacteriophage-based preparation and a method for phage-mediated bioprocessing for elimination of pathogenic microorganisms from the surface of fresh fish and for prolongation of the shelf-life of chilled hydrobionts. Specimens of rainbow trout (Salmo irideus) served as the objects of the study carried out at a fish-processing plant in the Republic of Karelia. The specimens were decontaminated by a bacteriophage cocktail containing six original virulent phage strains characterized by their pheno- and genotypical properties. A new method of biodecontamination (plunging the rainbow trout for 30 sec into a solution of bacteriophage cocktail (bacteriophage titers ≥108 PFU/ml) delayed bacterial degradation of hydrobionts by 3 days. The use of the new method for decontamination of food half-products - phage-mediated bioprocessing - promoted preservation of the initial ecological purity, nutritive value, and taste of the products and prolonged their shelf-life in comparison with the actual standards.