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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