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Summarized studies on bacteriophages used to control foodborne pathogens in food products and on leafy green vegetables.
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Summarized studies on bacteriophages used to control foodborne pathogens in food products and on leafy green vegetables.

Journal: Foods

Article Title: Bacteriophages for the Targeted Control of Foodborne Pathogens

doi: 10.3390/foods12142734

Figure Lengend Snippet: Summarized studies on bacteriophages used to control foodborne pathogens in food products and on leafy green vegetables.

Article Snippet: Ground red meat trim and poultry , S. Infantis (ATCC 51741), S. Heidelberg (ATCC 8326) , S. Newport (ATCC 27869), and S. Enteritidis (SE13) , SalmonelexTM (S16 and the FO1a)/ Myoviridae , Cocktail , 10 7 and 10 8 , 10 7 CFU/g , Tumbling , 4 °C , Overall, phage application on trim reduced 0.8 and 1 log 10 CFU/g of Salmonella in ground pork and beef, respectively, whereas a reduction of 0.9 and 1.1 log 10 CFU/g occurred in ground turkey and chicken, respectively. , [ ] .

Techniques: Control, Bacteria, Sterility, Concentration Assay