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http://dx.doi.org/10.5851/kosfa.2016.36.2.186

Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage  

Seo, Jina (Department of Food and Nutrition, Chung-Ang University)
Seo, Dong Joo (Department of Food and Nutrition, Chung-Ang University)
Oh, Hyejin (Department of Food and Nutrition, Chung-Ang University)
Jeon, Su Been (Department of Food and Nutrition, Chung-Ang University)
Oh, Mi-Hwa (National Institute of Animal Science, Rural Development Administration)
Choi, Changsun (Department of Food and Nutrition, Chung-Ang University)
Publication Information
Food Science of Animal Resources / v.36, no.2, 2016 , pp. 186-193 More about this Journal
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/cm2 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.
Keywords
bacteriophage; Escherichia coli O157:H7; inhibition; meat; multiplicity of infection (MOI);
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