Effect of Phage-Antibiotic Synergism (PAS) in increasing antibiotic inhibition of bacteria caused of foodborne diseases.

Mochammad Iqbal,Erlia Narulita,Fiqih Zahra,Siti Murdiyah

doi:10.3855/jidc.12094

Mochammad Iqbal, Erlia Narulita + Show 2 more

Open Access

https://doi.org/10.3855/jidc.12094

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Abstract

Food contaminated with pathogenic bacteria is one of the most harmful things that can even threaten human life. Over time, these pathogenic bacteria are increasingly resistant to antibiotics. Continuous use of synthetic preservatives will also have an adverse effect. This study was conducted to evaluate the synergy of bacteriophage and antibiotics in increasing antibiotics inhibition to the bacteria that cause foodborne disease. The test was performed by plaque assay and paper disc diffusion on NA medium in the same petri dish. The combination was incubated for 24 hours at 37ºC. An antibiotic inhibition on a non-bacteriophage test showed cefadroxil could only inhibit P21B bacteria. Cefadroxil inhibition in the PAS test showed that these antibiotics could inhibit some other foodborne disease bacteria (Salmonella spp., Staphylococcus aureus, and Escherichia coli). The inhibitory observed from the clear zone located around the disc paper. These results provide useful information to reduce the risk of antibiotic resistance in humans and foods.

Highlights

Food contaminated with pathogenic bacteria is one of the most harmful things that can even threaten human life
The resulting plaque shows that bacteriophages can infect the bacteria
Infection can occur because most bacteriophages degrade the cell wall of bacteria through endolysin enzymes encoded in the bacteriophage genome that hydrolyze the peptidoglycan layer and are followed by cell wall disturbance caused by osmotic pressure

Summary

Introduction

Food contaminated with pathogenic bacteria is one of the most harmful things that can even threaten human life Over time, these pathogenic bacteria are increasingly resistant to antibiotics. Results: Cefadroxil inhibition in the PAS test showed that these antibiotics could inhibit some other foodborne disease bacteria (Salmonella spp., Staphylococcus aureus, and Escherichia coli). The problem of increasing bacterial resistance to antibiotics indicates the need for new alternative solutions for the removal of pathogenic bacteria [4]. It takes control of pathogens in foods or foods that are not harmful to humans. The purpose of this study was to determine the effect of a combination of bacteriophage with antibiotics against bacteria that cause foodborne diseases

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