Biocontrol of Escherichia coli O157:H7 in ready-to-eat salad using a lytic bacteriophage

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dc.contributor.authorCufaoglu, Gizem
dc.contributor.authorOnaran, Bahar
dc.contributor.authorAyaz, Naim Deniz
dc.contributor.authorGoncuoglu, Muammer
dc.contributor.authorOrmanci, Fatma Seda
dc.date.accessioned2020-06-25T18:22:54Z
dc.date.available2020-06-25T18:22:54Z
dc.date.issued2017
dc.departmentKırıkkale Üniversitesi
dc.descriptionGoncuoglu, Muammer/0000-0001-7245-1941; ONARAN, BAHAR/0000-0002-3515-7548;
dc.description.abstractE. coli O157:H7 is a life threatening foodborne pathogen associated with thousands of infections. Controlling such bacterial pathogens in raw and ready-to-eat foods has gained urgency with each passing day. The use of specific virulent bacteriophages as a biocontrol agent on minimally processed foods is an effective, natural and non-destructive treatment. This study was aimed at determining the efficiency of a lytic bacteriophage against E. coli O157:H7 in ready-to-eat salads. For this purpose, E. coli O157:H7 NCTC 12900 (EC00) and nalidixic acid resistant E. coli O157:H7 ATCC 43895 (NA-EC95) were used as the model bacterium in decontamination trials of mayonnaise based ready-to-eat salads which are consumed without any heating process and include beans, carrots, potatoes, pickled cucumbers and salami. A previously described phage M8AEC16 which was classified in Myoviridae family was used as the biocontrol agent. The highest reductions were observed at 22 degrees C storage conditions. Reductions reaching up to 2.7 log cfu/g of viable E. coli O157:H7 counts were observed in the beginning of the storage period. The findings of the study showed that phage M8AEC16 can be used as a biocontrol agent in the decontamination of E. coli O157:H7 in such mayonnaise based ready-to-eat salads.en_US
dc.identifier.citationÇufaoğlu, G., Onaran Acar, B., Ayaz, N. D., Göncüoğlu, M., & Ormancı, F. S., (2017). Biocontrol of Escherichia coli O157:H7 in ready-to-eat salad using a lytic bacteriophage. Medycyna Weterynaryjna-Veterinary Medicine-Science And Practice , vol.73, no.7, 422-424.en_US
dc.identifier.doi10.21521/mw.5740
dc.identifier.endpage424en_US
dc.identifier.issn0025-8628
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85027508773
dc.identifier.scopusqualityQ4
dc.identifier.startpage422en_US
dc.identifier.urihttps://doi.org/10.21521/mw.5740
dc.identifier.urihttps://hdl.handle.net/20.500.12587/6947
dc.identifier.volume73en_US
dc.identifier.wosWOS:000404398800007
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherPolish Soc Veterinary Sciences Editorial Officeen_US
dc.relation.ispartofMedycyna Weterynaryjna-Veterinary Medicine-Science And Practice
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectE. coli O157:H7en_US
dc.subjectbacteriophageen_US
dc.subjectbiocontrolen_US
dc.subjectready-to-eat saladen_US
dc.titleBiocontrol of Escherichia coli O157:H7 in ready-to-eat salad using a lytic bacteriophageen_US
dc.typeArticle

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