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Biocontrol of Escherichia coli O157

机译：大肠杆菌O157生物防除

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The effect of a bacteriophage cocktail (EcoShield~(TM)) that is specific against Escherichia coli O157:H7 was evaluated against a nalidixic acid-resistant enterohemorrhagic E. coli O157:H7 RM4407 (EHEC) strain on leafy greens stored under either (1) ambient air or (2) modified atmosphere (MA; 5% O2/35% CO2/60% N2). Pieces (~2 × 2 cm2) of leafy greens (lettuce and spinach) inoculated with 4.5 log CFU/cm2 EHEC were sprayed with EcoShield~(TM) (6.5 log PFU/cm2). Samples were stored at 4 or 10°C for up to 15 d. On spinach, the level of EHEC declined by 2.38 and 2.49 log CFU/cm2 at 4 and 10°C, respectively, 30 min after phage application (p ≤ 0.05). EcoShield~(TM) was also effective in reducing EHEC on the surface of green leaf lettuce stored at 4°C by 2.49 and 3.28 log units in 30 min and 2 h, respectively (p ≤ 0.05).At 4°C under atmospheric air, the phage cocktail significantly (p ≤ 0.05) lowered the EHEC counts in one day by 1.19, 3.21 and 3.25 log CFU/cm2 on spinach, green leaf and romaine lettuce, respectively compared with control (no bacteriophage) treatments. When stored under MA at 4°C, phages reduced (p ≤ 0.05) EHEC populations by 2.18, 3.50 and 3.13 log CFU/cm2, on spinach, green leaf and romaine lettuce. At 10°C, EHEC reductions under atmospheric air storage were 1.99, 3.90 and 3.99 log CFU/cm2 (p ≤ 0.05), while population reductions under MA were 3.08, 3.89 and 4.34 logs on spinach, green leaf and romaine lettuce, respectively, compared with controls (p ≤ 0.05). The results of this study showed that bacteriophages were effective in reducing the levels of E. coli O157:H7 on fresh leafy produce, and that the reduction was further improved when produce was stored under the MA conditions.
机译：噬菌体的影响鸡尾酒(EcoShield ~ (TM))特定的反对对大肠杆菌O157: H7是评估萘啶耐酸肠出血性E。大肠杆菌O157: H7 RM4407绿叶蔬菜(肠出血性大肠杆菌)的压力储存在(1)环境空气或(2)修改后的大气(马;件(~ 2×2 cm2)绿叶蔬菜(生菜和菠菜)接种4.5日志CFU / cm2肠出血性大肠杆菌被喷洒EcoShield ~ (TM)(6.5日志吗空斑形成单位/ cm2)。15 d。菠菜,肠出血性大肠杆菌感染的程度下降通过2.38和2.49日志CFU / cm2 4和10°C,分别应用(p≤30分钟后噬菌体0.05)。减少肠出血性大肠杆菌表面的绿叶生菜储存在4°C到2.49和3.28日志单元分别在30分钟和2 h (p≤0.05)。在大气下,噬菌体鸡尾酒大大降低了肠出血性大肠杆菌计数(p≤0.05)一天1.19,3.21和3.25日志CFU / cm2菠菜、绿叶和生菜,分别与控制(没有噬菌体)治疗。在4°C,出血性大肠杆菌噬菌体减少(p≤0.05)人口的2.18、3.50和3.13日志CFU / cm2,菠菜、绿叶和长叶莴苣。10°C,降低肠出血性大肠杆菌在大气中存储分别为1.99,3.90和3.99日志CFU / cm2 (p≤0.05),而在马下人口减少3.08、3.89和4.34登录菠菜,绿色的叶子长叶莴苣,分别与之相比控制(p≤0.05)。表明,噬菌体是有效的减少的水平O157: H7大肠杆菌在新鲜的产生,进一步减少改善生产时存储在马下条件。

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