1 research outputs found
Control of Campylobacter spp. and Yersinia enterocolitica by virulent bacteriophages
The efficacy of the Campylobacter (C.) phages NCTC12684 (group II) and CP81
(group III) and of the Yersinia (Y.) phage PY100 to reduce the numbers of
Campylobacter and Y. enterocolitica in meat at 4(o)C applying different
Multiplicities of Infection (MOIs) was analyzed. Initial experiments were
carried out in broth at 4(o)C and 37(o)C to compare cell number reductions
under chilling and optimized growth conditions, respectively. The results
showed a 1 log(10) unit reduction of Campylobacter cell numbers at 37(o)C in
broth. However, no reduction was observed in broth and meat at 4(o)C. In
contrast, Y. enterocolitica cell numbers were reduced in broth at 4(o)C (up to
3 log(10) units after 24hr) and 37(o)C (5 log(10) units after 1.5hr) and also
in meat at 4(o)C (2 log(10) units after 48hr). The highest cell number
reductions were obtained at the highest MOIs