title: Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage.
abstract: This study aimed to inhibit Escherichia coli (E. coli) O157:H7 artificially contaminated in fresh meat using bacteriophage. Among 14 bacteriophages, the highly lytic bacteriophage BPECO19 strain was selected to inhibit E. coli O157:H7 in artificially contaminated meat samples. Bacteriophage BPECO19 significantly reduced E. coli O157:H7 bacterial load in vitro in a multiplicity of infection (MOI)-dependent manner. E. coli O157:H7 was completely inhibited only in 10 min in vitro by the treatment of 10,000 MOI BPECO19. The treatment of BPECO19 at 100,000 MOI completely reduced 5 Log CFU/cm(2) E. coli O157:H7 bacterial load in beef and pork at 4 and 8h, respectively. In chicken meat, a 4.65 log reduction of E. coli O157:H7 was observed at 4 h by 100,000 MOI. The treatment of single bacteriophage BPECO19 was an effective method to control E. coli O157:H7 in meat samples.
authors.affiliation: Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Korea.
authors.forename: Jina
authors.initials: J
authors.lastname: Seo
authors.affiliation: Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Korea.
authors.forename: Dong Joo
authors.initials: DJ
authors.lastname: Seo
authors.affiliation: Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Korea.
authors.forename: Hyejin
authors.initials: H
authors.lastname: Oh
authors.affiliation: Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Korea.
authors.forename: Su Been
authors.initials: SB
authors.lastname: Jeon
authors.affiliation: National Institute of Animal Science, Rural Development Administration, Wonju 55365, Korea.
authors.forename: Mi-Hwa
authors.initials: MH
authors.lastname: Oh
authors.affiliation: Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Korea; School of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea.
authors.forename: Changsun
authors.initials: C
authors.lastname: Choi
keywords: Escherichia coli O157:H7; bacteriophage; inhibition; meat; multiplicity of infection (MOI)