Effect of Phage-Antibiotic Synergism (PAS) in Increasing Antibiotic Inhibition of Bacteria caused of Foodborne Diseases

Abstract

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.