Effect of phage and rhamnolipid on Salmonella Infantis biofilm removal and biological control of phage on food deterioration

Abstract

SummaryBacteria adherence to the surface and the resulting biofilm have serious harmful effects in food. Biofilm formation in foods can lead to food deterioration and disease transfer easily. Some alternative applications are being tried to remove biofilms. Among these, biosurfactants and bacteriophages are promising owing to their low toxicity, easy availability, and high activity. In our study, the action of phage and rhamnolipid, a biosurfactant, on the biofilm of Salmonella Infantis, which is an important pathogen in food, was examined. Additionally, the efficacy of phages in the biocontrol of foods was tested. It is observed that the phage significantly reduces the bacterial concentration in milk in the first 4 h at 4 °C and 25 °C and maintains its effect for 24 h at 4 °C. The p_S3 phage, rhamnolipid (RML), and p_S3 phage + RML mixture on the 48‐h biofilm decreased the biofilm mass by 44.9–81.8%, 20.8–81.1%, and 12–60%, respectively. On a 1‐week‐old biofilm, the p_S3 phage, RML, and p_S3 phage + RML mixture decreased the biofilm mass by 43–60%, 55–72%, and 49.7–61.7%, respectively. It is seen that the p_S3 phage and RML co‐administration on biofilm can be a biosafe application in food production facilities where it is a more effective application in removing the biofilm in long‐term exposure.