Quantitating Phage Efficacy in Ready-To-Eat Meats
Bacteriophages are being applied in biocontrol of bacterial pathogens in foods and food processing environments. There is need for the development of standardized protocols to quantify the effectiveness of phage preparations in reducing food-borne pathogens on foods. Here, we present a procedure for the verification of the effectiveness of a phage preparation in reducing Listeria monocytogenes on ready-to-eat (RTE) meats. The protocol is designed taking into account real-world scenarios and avoiding common errors reported in previous phage decontamination assays.
Key wordsBacteriophage Biocontrol Listeria monocytogenes Ready-to-eat meat LISTEX™ P100