AI Article Synopsis
- The study tested the effectiveness of a specific bacteriophage, BPECO19, in reducing E. coli O157:H7 contamination in fresh meat.
- BPECO19 showed a significant ability to decrease bacterial loads in a concentration-dependent manner, completely inhibiting E. coli in as little as 10 minutes at high concentrations.
- The bacteriophage proved to be particularly effective in different types of meat, achieving substantial reductions in E. coli loads over several hours, demonstrating its potential as a control method.
Article Abstract
This study aimed to inhibit Escherichia coli (E. coli) O157:H7 artificially contaminated in fresh meat using bacteriophage. Among 14 bacteriophages, the highly lytic bacteriophage BPECO19 strain was selected to inhibit E. coli O157:H7 in artificially contaminated meat samples. Bacteriophage BPECO19 significantly reduced E. coli O157:H7 bacterial load in vitro in a multiplicity of infection (MOI)-dependent manner. E. coli O157:H7 was completely inhibited only in 10 min in vitro by the treatment of 10,000 MOI BPECO19. The treatment of BPECO19 at 100,000 MOI completely reduced 5 Log CFU/cm(2) E. coli O157:H7 bacterial load in beef and pork at 4 and 8h, respectively. In chicken meat, a 4.65 log reduction of E. coli O157:H7 was observed at 4 h by 100,000 MOI. The treatment of single bacteriophage BPECO19 was an effective method to control E. coli O157:H7 in meat samples.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869544 | PMC |
| http://dx.doi.org/10.5851/kosfa.2016.36.2.186 | DOI Listing |
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