Title: Biocontrol of Escherichia coli O157:H7 on fresh-cut leafy greens: using a bacteriophage cocktail
Authors: Boyacioglu O, Sharma M, Sulakvelidze A, Goktepe I
Accepted date: 2013 Apr 9
Interpretive summary: Viruses which can infect and kill bacterial cells are known as bacteriophages (phages). The application of bacteriophages to fresh cut leafy greens can help reduce enteric pathogenic bacterial populations on these commodities. This study evaluated the use of phages against several strains of the pathogen E. coli O157:H7 and examined how quickly the bacteriophages can be effective. The results presented here indicate that when sprayed on to lettuce and spinach, phages can begin to reduce E. coli O157:H7 populations within 30 min of application when stored under standard refrigeration temperatures. This information should be useful to other scientists and the produce industry.
Publication date: 2013 Jan 1
Related projects: Microbial Ecology and Safety of Fresh Produce