Rivera, DácilMoreno Switt, Andrea I.Denes, Thomas G.Hudson, Lauren K.Peters, Tracey L.Samir, RehamAziz, Ramy K.Noben, Jean-PaulWagemans, JeroenDueñas, Fernando2022-06-012022-06-012022-03Microorganisms Volume 10, Issue 3March 2022 Article number 6062076-2607https://repositorio.unab.cl/xmlui/handle/ria/22690Indexación:ScopusSalmonellosis is one of the most frequently reported zoonotic foodborne diseases world-wide, and poultry is the most important reservoir of Salmonella enterica serovar Enteritidis. The use of lytic bacteriophages (phages) to reduce foodborne pathogens has emerged as a promising bio-control intervention for Salmonella spp. Here, we describe and evaluate the newly isolated Salmonella phage STGO-35-1, including: (i) genomic and phenotypic characterization, (ii) an analysis of the reduction of Salmonella in chicken meat, and (iii) genome plasticity testing. Phage STGO-35-1 repre-sents an unclassified siphovirus, with a length of 47,483 bp, a G + C content of 46.5%, a headful strategy of packaging, and a virulent lifestyle. Phage STGO-35-1 reduced S. Enteritidis counts in chicken meat by 2.5 orders of magnitude at 4 °C. We identified two receptor-binding proteins with affinity to LPS, and their encoding genes showed plasticity during an exposure assay. Phenotypic, proteomic, and genomic characteristics of STGO-35-1, as well as the Salmonella reduction in chicken meat, support the potential use of STGO-35-1 as a targeted biocontrol agent against S. Enteritidis in chicken meat. Additionally, computational analysis and a short exposure time assay allowed us to predict the plasticity of genes encoding putative receptor-binding proteins. © 2022 by the authors. Licensee MDPI, Basel, Switzerland.enReceptor-binding proteinsSalmonella EnteritidisSalmonella–phage in foodSiphoviral morphotypeSiphoviridaeArtículoAtribución 4.0 Internacional (CC BY 4.0)10.3390/microorganisms10030606