Abstract
Foodborne disease caused by Escherichia coli contamination is increasing every year. It also followed by elevating of drug-resistance of E. coli. Bacteriophage can be an alternative for therapy infection. This study aimed to determine synergism effect of bacteriophage ϕPT1b which has a high rate virulence to E. coli and phage-antibiotics (tetracycline and amoxicillin) synergy. The indigenous bacteria isolates were KR, MJ, KP, PT, PR. Five bacteriophages used namely ϕKR1b, ϕKR2, ϕPT1a, ϕPT1b, and ϕMJ1b. Virulence test was used to determine the ability of each phage in reducing E. coli. Treatment to examine synergism of phage ϕPT1b and antibiotics were P1: amoxicillin, P2: ϕPT1b, P3: ϕPT1b + Amx = 1:1, P4 : ϕPT1b + Amx = 2:1, P5: ϕPT1b + Amx = 1:2, P6 : tetracycline, P2: ϕPT1b, P7: ϕPT1b + Tet = 1:1, P8 : ϕPT1b + Tet = 2:1, and P9: ϕPT1b + Tet = 1:2. The virulence test showed that isolate ϕPT1a with 106 CFU/ml had the highest ability in reducing E. coli. While, the result of synergism test indicated that the synergism of bacteriophage and antibiotics differ significantly (P ≤ 0.05). The best ratios of synergism were 1:1 (ϕPT1b+tetracycline) and 2:1 (ϕPT1b+amoxicilline). In summarize, phage-antibiotic synergy (ϕPT1b with tetracycline/amoxicilline) can reduce the level of antibiotic resistance in isolated E. coli.
Highlights
Foodborne disease is caused by contaminated food consumption.Contamination happens during preparation and serving process; it poses threats to health in general (Ameme et al, 2016)
Diarrhea-caused E. coli can be divided into several types, including enterotoxic E. coli (ETEC), enteropathogenic E. coli (EPEC), enteroinvasive E. coli (EIEC), and enterohaemorrhagic E. coli (EHEC)
ΦVCEV1 can infect E. coli O157: H7 where this bacteriophage has a 70 nm icosahedral head shape and a long flexible tail measuring 175 nm in length and 10 nm in width with a genome size of 120 kb (Raya et al, 2015). Another advantage of bacteriophages is that it can reduce the resistance of pathogenic bacteria to antibiotics
Summary
Foodborne disease is caused by contaminated food consumption. Contamination happens during preparation and serving process; it poses threats to health in general (Ameme et al, 2016). Administration of phages in pre- and postharvest can control the contamination of bacteria such as E. coli O157: H7, Salmonella, and Campylobacter in food products. Phages as biocontrol have several advantages such as the ability to attack bacteria and zero influence on other cell types including human, animal and plant cells This is as reported in the φECP100 and φAHFAHEc1 tests carried out as natural preservatives of fresh vegetables and meat products contaminated by E. coli O157: H7. ΦVCEV1 can infect E. coli O157: H7 where this bacteriophage has a 70 nm icosahedral head shape and a long flexible tail measuring 175 nm in length and 10 nm in width with a genome size of 120 kb (Raya et al, 2015) Another advantage of bacteriophages is that it can reduce the resistance of pathogenic bacteria to antibiotics. This study aimed to determine synergism effect of bacteriophage φPT1a which has a high rate virulence to E. coli and phageantibiotics (tetracycline and amoxicillin) synergy
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