Phage inactivation of foodborne pathogens on cooked and raw meat

Phages infecting Salmonella Typhimurium PT160 and Campylobacter jejuni were added at a low or high (10 or 10 4) multiplicity of infection (MOI) to either low or high (5.9 log 10 cm −2 at 24 °C were achieved compared to phage-free controls using the Salmonella phage under optimal conditions (high hos...

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Veröffentlicht in:	Food microbiology 2008-02, Vol.25 (2), p.400-406
Hauptverfasser:	Bigwood, T., Hudson, J.A., Billington, C., Carey-Smith, G.V., Heinemann, J.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	ambient temperature bacterial contamination Bacteriophage bacteriophages Bacteriophages - physiology beef Biocontrol Biological and medical sciences Campylobacter Campylobacter jejuni Campylobacter jejuni - growth & development Colony Count, Microbial Consumer Product Safety cooked foods decontamination food biopreservation food biopreservatives food contamination Food Handling - methods Food industries Food Microbiology food pathogens Food Preservation - methods Food safety food storage Fundamental and applied biological sciences. Psychology General aspects host strains Hygiene and safety inactivation Meat - microbiology raw meat refrigeration Salmonella Salmonella typhimurium Salmonella typhimurium - growth & development Temperature
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Beschreibung
Zusammenfassung:	Phages infecting Salmonella Typhimurium PT160 and Campylobacter jejuni were added at a low or high (10 or 10 4) multiplicity of infection (MOI) to either low or high (5.9 log 10 cm −2 at 24 °C were achieved compared to phage-free controls using the Salmonella 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.
ISSN:	0740-0020 1095-9998
DOI:	10.1016/j.fm.2007.11.003