Phage inactivation of foodborne pathogens on cooked and raw meat

Phages infecting Salmonella Typhimurium PT160 and Campylobacter jejuni were added at a low or high (10 or 104) multiplicity of infection (MOI) to either low or high (<100 or 104 cm−2) densities of host bacteria inoculated onto raw and cooked beef, and incubated at 5 and 24 °C to simulate refrigerated and room temperature storage. Counts of host bacteria were made throughout the incubation period, with phages being counted at the first and last sampling times. Host inactivation was variable and depended on the incubation conditions and food type. Significant host inactivations of the order of 2–3 log10 cm−2 at 5 °C and >5.9 log10 cm−2 at 24 °C were achieved compared to phage-free controls using the Salmonella phage under optimal conditions (high host cell density and MOI). These results alongside those already published indicate that phages may be useful in the control for foodborne pathogens.