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. 2019 Apr 5;7(4):100. doi: 10.3390/microorganisms7040100

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Recovery of S. Enteritidis () and S. Typhimurium () artificially contaminated in (a) chicken meat and (b) sunflower sprouts treated with a phage cocktail and stored at 4 °C for 4 days. Control (non-phage cocktail treated) of S. Enteritidis and S. Typhimurium inoculated on both samples presented by solid line and dashed line, respectively. Bars represent the mean standard deviation (n = 3). The sign (*) on the bars indicates significant differences (p < 0.05) of bacterial count between control and treatment during storage time for a given Salmonella strain. Different uppercase letters on the bars indicate significant differences (p < 0.05) of bacterial count among days of storage for a given Salmonella strain.

Inline graphic — Recovery of S. Enteritidis () and S. Typhimurium () artificially contaminated in (a) chicken meat and (b) sunflower sprouts treated with a phage cocktail and stored at 4 °C for 4 days. Control (non-phage cocktail treated) of S. Enteritidis and S. Typhimurium inoculated on both samples presented by solid line and dashed line, respectively. Bars represent the mean standard deviation (n = 3). The sign (*) on the bars indicates significant differences (p < 0.05) of bacterial count between control and treatment during storage time for a given Salmonella strain. Different uppercase letters on the bars indicate significant differences (p < 0.05) of bacterial count among days of storage for a given Salmonella strain.