Effect of phage and host concentration on the inactivation of Escherichia coli O157:H7 on cooked and raw beef

A previously described phage infecting Escherichia coli O157:H7 was added to raw and cooked beef pieces at concentrations ranging from 101–108 plaque forming units/cm2 to either low (4 log10 CFU/cm2 at both temperatures could be achieved compared to phage-free controls. There was a trend for greater...

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Bibliographic Details
Published in:Food science and technology international 2015-03, Vol.21 (2), p.104-109
Main Authors: Hudson, JA, Billington, C, Wilson, T, On, SLW
Format: Article
Language:English
Subjects:
Animals
Bacteriophages
Cattle
Colony Count, Microbial
Cooking
Escherichia coli
Escherichia coli O157 - growth & development
Food Handling - methods
Food Microbiology
Food Preservation - methods
Food Storage
Humans
Microbial Viability
Red Meat - microbiology
Temperature
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Summary:A previously described phage infecting Escherichia coli O157:H7 was added to raw and cooked beef pieces at concentrations ranging from 101–108 plaque forming units/cm2 to either low (4 log10 CFU/cm2 at both temperatures could be achieved compared to phage-free controls. There was a trend for greater inactivation to occur with increasing phage concentration. While re-growth of surviving cells occurred in nearly all samples incubated for 24 h at 24℃, these conditions are not typical of those experienced by perishable foods. It was concluded that phages can be used to reduce the concentration of a bacterial pathogen on meat, but the concentration of phages needs to be high (>4–5 log10 plaque forming units/cm2) for reductions to occur. A concentration of the order 8 log10 plaque forming units/cm2 was needed to achieve a 4 log10 CFU/cm2 reduction.
ISSN:1082-0132
1532-1738
DOI:10.1177/1082013213513031