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Isolation of Psychrophilic Bacteriophage-Host Systems from Refrigerated Food Products

By P. A. Whitman and R. T. Marshall


Thirty-eight bacteriophage-host systems were isolated from 22 of 45 refrigerated food products examined under psychrophilic conditions. Isolates were obtained from ground beef, pork sausage, chicken, raw skim milk, and oysters, whereas no isolations were made from liquid egg whites and processed meat products. Thirty of the 38 psychrophilic bacterial hosts were gram-negative rods, and 27 of these were classified within the genus Pseudomonas; three were members of the family Enterobacteriaceae. The remaining eight were gram-positive cocci, which were tentatively classified as Leuconostoc. Plate counts of psychrophilic bacteria were greater than 2.2 × 10(5)/ml (g) in all but one sample which contained phage, whereas phage titers ranged from less than 100 to 6.3 × 10(6) plaque-forming units/ml (g). Phage isolates showed limited host ranges usually attacking only those hosts upon which they were isolated. Of eight phages tested against 13 cultures of known identity, one showed lytic action, and this was against strains of P. fragi

Topics: Food and Deterioration
Year: 1971
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Provided by: PubMed Central
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