| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4368445 | International Journal of Food Microbiology | 2011 | 7 Pages |
Abstract
⺠Phages e11/2 and e4/1c reduced E. coli O157:H7 numbers when exposed to pHs from pH 3-9 and temperatures from 4-37 °C. ⺠e11/2 and e4/1c reduced E. coli O157:H7 numbers when exposed to Aw values of 0.91-1.00 and NaCl concentrations of 1-2.5%. ⺠A phage cocktail of e11/2 and e4/1c reduced E. coli O157:H7 numbers by 2.0 log cfu/cm2 on cattle hide after 1 hr.
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Authors
Brid Coffey, Lucia Rivas, Geraldine Duffy, Aidan Coffey, R. Paul Ross, Olivia McAuliffe,