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dc.contributor.authorWitte, Sander-
dc.contributor.authorHuijboom, Linda-
dc.contributor.authorKlamert, Silvia-
dc.contributor.authorvan de Straat, Leoni-
dc.contributor.authorHagens, Steven-
dc.contributor.authorFieseler, Lars-
dc.contributor.authorde Vegt, Bert T.-
dc.contributor.authorvan Mierlo, Joël T.-
dc.date.accessioned2022-03-02T15:18:16Z-
dc.date.available2022-03-02T15:18:16Z-
dc.date.issued2022-06-
dc.identifier.issn0740-0020de_CH
dc.identifier.issn1095-9998de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/24457-
dc.description.abstractShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucchini. Treatment of contaminated beef with either 2 × 107 or 1 × 108 PFU/cm2 of bacteriophage cocktail EP75/EP335 resulted in reductions of 0.8–1.1 log10 CFU/cm2 and 0.9–1.3 log10 CFU/cm2, respectively (P < 0.0001). Similarly, bacteriophage treatments of contaminated romaine lettuce, zucchini, or spinach showed significant (P < 0.05) E. coli O157 reductions of 0.7–1.9 log10 CFU/cm2 (2 × 107 PFU/cm2), and 1.4–2.4 log10 CFU/cm2 (1 × 108 PFU/cm2). An E. coli O157 reduction of 0.9 log10 and 2.0 log10 was observed already 30 min after phage application of 1 × 108 PFU/cm2 on beef and romaine lettuce, respectively. These data show that bacteriophages EP75 and EP335 can be effectively used as a processing aid on beef and vegetables, and thereby can aid industry to reduce the risk of E. coli O157 food poisoning.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Microbiologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectEscherichia colide_CH
dc.subjectSTECde_CH
dc.subjectBacteriophagede_CH
dc.subjectPhagede_CH
dc.subjectBeef meatde_CH
dc.subjectRomaine lettucede_CH
dc.subjectVegetablesde_CH
dc.subject.ddc579: Mikrobiologiede_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleApplication of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetablesde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.fm.2022.103978de_CH
zhaw.funding.euNode_CH
zhaw.issue103978de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume104de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedMikrobiologiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Witte, S., Huijboom, L., Klamert, S., van de Straat, L., Hagens, S., Fieseler, L., de Vegt, B. T., & van Mierlo, J. T. (2022). Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables. Food Microbiology, 104(103978). https://doi.org/10.1016/j.fm.2022.103978
Witte, S. et al. (2022) ‘Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables’, Food Microbiology, 104(103978). Available at: https://doi.org/10.1016/j.fm.2022.103978.
S. Witte et al., “Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables,” Food Microbiology, vol. 104, no. 103978, Jun. 2022, doi: 10.1016/j.fm.2022.103978.
WITTE, Sander, Linda HUIJBOOM, Silvia KLAMERT, Leoni VAN DE STRAAT, Steven HAGENS, Lars FIESELER, Bert T. DE VEGT und Joël T. VAN MIERLO, 2022. Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables. Food Microbiology. Juni 2022. Bd. 104, Nr. 103978. DOI 10.1016/j.fm.2022.103978
Witte, Sander, Linda Huijboom, Silvia Klamert, Leoni van de Straat, Steven Hagens, Lars Fieseler, Bert T. de Vegt, and Joël T. van Mierlo. 2022. “Application of Bacteriophages EP75 and EP335 Efficiently Reduces Viable Cell Counts of Escherichia Coli O157 on Beef and Vegetables.” Food Microbiology 104 (103978). https://doi.org/10.1016/j.fm.2022.103978.
Witte, Sander, et al. “Application of Bacteriophages EP75 and EP335 Efficiently Reduces Viable Cell Counts of Escherichia Coli O157 on Beef and Vegetables.” Food Microbiology, vol. 104, no. 103978, June 2022, https://doi.org/10.1016/j.fm.2022.103978.


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