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| Title |
Bacteriophage-mediated Biocontrol of Escherichia coli O157:H7 in Milk and Juice
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| Type of Resource |
still image
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| Date Created |
2009-05-13
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| Digital Origin |
born digtal
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| Rights Statement |
http://digital.uwyo.edu/copyright.htm
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| Keyword (topic) |
Escherichia coli O157:H7
Bacteriophage control methods
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| Series Title |
Undergrauate Research Day 2009
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| Creator(s) |
Bolenbaugh, K. Edward
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| Contributor(s) |
Willford, John D.
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| Publisher |
University of Wyoming
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| Place of publication |
Laramie, Wyoming
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| Language |
eng
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| Summary |
Escherichia coli O157:H7 continues to be a major foodborne pathogen. Along with commonly associated foods like beef and spinach, milk and fruit juices have been implicated in numerous outbreaks of E. coli O157:H7 in the United States, Canada and the United Kingdom. Bacteriophages provide a safe, natural option of biocontrol against these bacterial pathogens. A cocktail of six bacteriophages specific for E. coli O157:H7 was developed and tested as a practical means for reducing this bacterium in milk, apple juice, and orange juice. Broth controls using a multiplicity of infection (MOI) of 100 showed the complete elimination of a 105 CFU/mL E. coli O157:H7 culture in less than one hour with no evidence of bacterial resistance. No significant reduction was identified in the apple juice or orange juice trials. However, in a notable milk trial, a 3- log reduction of E. coli O157:H7 was seen. The reductions seen in milk trials indicate that our phage cocktail is viable as a biocrontrol agent. This cocktail could be a safe, economical and effective means to mitigate temperature abuse of milk in commercial industry as well as a potential method of pasteurization in raw liquid consumables.
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| Notes |
From - Undergraduate Research Day 2009 - Celebration of Research - Abstracts
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