Effect of Phage-Antibiotic Synergism (PAS) in increasing antibiotic inhibition of bacteria caused of foodborne diseases
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. Continuous use of synthetic preservatives will also have an adverse effect. This study was co...
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| Format: | Article |
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The Journal of Infection in Developing Countries
2020-05-01
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| Series: | Journal of Infection in Developing Countries |
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| Online Access: | https://jidc.org/index.php/journal/article/view/12094 |
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| author | Mochammad Iqbal Erlia Narulita Fiqih Zahra Siti Murdiyah |
| author_facet | Mochammad Iqbal Erlia Narulita Fiqih Zahra Siti Murdiyah |
| author_sort | Mochammad Iqbal |
| collection | DOAJ |
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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. 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.
Methodology: 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.
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 inhibitory observed from the clear zone located around the disc paper.
Conclusion: These results provide useful information to reduce the risk of antibiotic resistance in humans and foods.
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| format | Article |
| id | doaj-art-e94441c758d74ba2a4619e98e9beb0d2 |
| institution | Kabale University |
| issn | 1972-2680 |
| language | English |
| publishDate | 2020-05-01 |
| publisher | The Journal of Infection in Developing Countries |
| record_format | Article |
| series | Journal of Infection in Developing Countries |
| spelling | doaj-art-e94441c758d74ba2a4619e98e9beb0d22025-08-20T03:52:38ZengThe Journal of Infection in Developing CountriesJournal of Infection in Developing Countries1972-26802020-05-01140510.3855/jidc.12094Effect of Phage-Antibiotic Synergism (PAS) in increasing antibiotic inhibition of bacteria caused of foodborne diseasesMochammad Iqbal0Erlia Narulita1Fiqih Zahra2Siti Murdiyah3Study Program of Biology Education, Faculty of Teacher Training and Learning Education, University of Jember, Jember, IndonesiaStudy Program of Biology Education, Faculty of Teacher Training and Learning Education, University of Jember, Jember, IndonesiaStudy Program of Biology Education, Faculty of Teacher Training and Learning Education, University of Jember, Jember, IndonesiaStudy Program of Biology Education, Faculty of Teacher Training and Learning Education, University of Jember, Jember, Indonesia 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. 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. Methodology: 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. 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 inhibitory observed from the clear zone located around the disc paper. Conclusion: These results provide useful information to reduce the risk of antibiotic resistance in humans and foods. https://jidc.org/index.php/journal/article/view/12094AntibioticsbacteriophagesPAS |
| spellingShingle | Mochammad Iqbal Erlia Narulita Fiqih Zahra Siti Murdiyah Effect of Phage-Antibiotic Synergism (PAS) in increasing antibiotic inhibition of bacteria caused of foodborne diseases Journal of Infection in Developing Countries Antibiotics bacteriophages PAS |
| title | Effect of Phage-Antibiotic Synergism (PAS) in increasing antibiotic inhibition of bacteria caused of foodborne diseases |
| title_full | Effect of Phage-Antibiotic Synergism (PAS) in increasing antibiotic inhibition of bacteria caused of foodborne diseases |
| title_fullStr | Effect of Phage-Antibiotic Synergism (PAS) in increasing antibiotic inhibition of bacteria caused of foodborne diseases |
| title_full_unstemmed | Effect of Phage-Antibiotic Synergism (PAS) in increasing antibiotic inhibition of bacteria caused of foodborne diseases |
| title_short | Effect of Phage-Antibiotic Synergism (PAS) in increasing antibiotic inhibition of bacteria caused of foodborne diseases |
| title_sort | effect of phage antibiotic synergism pas in increasing antibiotic inhibition of bacteria caused of foodborne diseases |
| topic | Antibiotics bacteriophages PAS |
| url | https://jidc.org/index.php/journal/article/view/12094 |
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