Journal
FOOD MICROBIOLOGY
Volume 25, Issue 2, Pages 400-406Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2007.11.003
Keywords
Campylobacter; Salmonella; bacteriophage; food safety; biocontrol
Ask authors/readers for more resources
Phages infecting Salmonella Typhimurium PT160 and Campylobacter jejuni were added at a low or high (10 or 104) Multiplicity Of infection (MOI) to either low or high (< 100 or 10(4) cm(-2)) densities of host bacteria inoculated onto raw and cooked beef, and incubated at 5 and 24 degrees C to simulate refrigerated and room temperature storage. Counts of host bacteria were made throughout the incubation period, with phages being counted at the first and last sampling times. Host inactivation was variable and depended on the incubation conditions and food type. Significant host inactivations of the order of 2-3 log(10) cm(-2) at 5 degrees C and >5.9 log(10) cm(-2) at 24 degrees C were achieved compared to phage-free controls using the Sabnonella phage under optimal conditions (high host cell density and MOI). These results alongside those already published indicate that phages may be useful in the control for foodborne pathogens, (C) 2007 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available