Journal of Microbiology

Journal Article

Phage Types and Pulsed-Field Gel Electrophoresis Patterns of Salmonella enterica serovar Enteritidis Isolated from Humans and Chickens: Sung Hun Kim , Shukho Kim , Sung Guen Chun , Mi-Sun Park , Jeong Hyun Park , Bok-Kwon Lee; J. Microbiol. 2008;46(2):209-213. Published online June 11, 2008; DOI: https://doi.org/10.1007/s12275-007-0197-1

Abstract: We analyzed 66 Salmonella Enteritidis isolates in 2002. Thirty isolates were obtained from human patients with diarrhea, and 36 were obtained from chickens. A total of ten phage types (PT) were identified in the human and chicken isolates. PT1 and PT21 were the predominant PTs in both the human (20% and 13%) and chicken (17% and 47%) isolates. Twelve pulsotypes were generated by PFGE and divided into two major groups. Most of the PFGE types were categorized into cluster group 1. Eighteen chicken isolates in cluster group 1 showed high-level genetic association (>95%) with 22 other human isolates. Additionally, six chicken isolates from cluster group 2 showed fairly high-level genetic association (>95%) with the other seven human isolates. The highest levels of genetic association in humans and chickens were seen with A5-PT21 (11 isolates), A2-PT1 (7 isolates), and B1-PT4 (6 isolates). The Pulsed-Field Gel Electrophoresis (PFGE) and phage typing provided conclusive evidence that human Salmonella infections are attributable to the consumption of contaminated chicken.

Phage Typing of Staphylococcus aureus Isolates from Poultry Meat in Spain: Rosa Capita , Maite Alvarez-Astorga , Carlos Alonso-Calleja , Benito Moreno , Maria del Camino Garcia-Fernandez; J. Microbiol. 2001;39(3):219-225.

Abstract: Phage typing is currently used for typing of Staphylococcus aureus strains beyond the species level in epidemiological studies. A total of 168 Staphylococcus aureus isolates from chicken meat and chicken by-products were phage-typed using the international bacteriophage set for typing Staphylococcus aureus of human origin. One hundred and forty-eight (88.09%) strains were phage-typeable (at least one phage produced 20 or more plaques of lysis). Lysis by phages of group III was the most frequent with 99 (58.93%) sensitive strains. This fact coincides with results of other authors. Twenty-nine different phage patterns were observed and three (95, 75/84 and 6/1030/W57) were most common. One hundred and thirty-two (89.19% of typeable strains) showed these or indistinguishable (only one phage reaction difference) patterns. Twenty-six out of seventy chicken samples (37.14%) harboured more than one phage type of Staphylococcus aureus. This fact emphasizes the convenience of subtyping several Staphylococcus aureus isolates from the same sample in epidemiological studies. 80% of sausages and hamburgers contained the same Staphylococcus aureus phage types, which were not found in any of the other food types. This fact suggests a cross contamination during the processing of these foods. Phages 6, 75, 84, 1030 and W57 showed the greatest activity. None of the Staphylococcus aureus strains were sensitive to phages 47, 81 and 94.

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