Bacteriophages pp 207-214 | Cite as

Quantitating Phage Efficacy in Ready-To-Eat Meats

  • Andrew Chibeu
  • Sampathkumar BalamuruganEmail author
Part of the Methods in Molecular Biology book series (MIMB, volume 1898)


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 words

Bacteriophage Biocontrol Listeria monocytogenes Ready-to-eat meat LISTEX™ P100 


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Guelph Research and Development CentreAgriculture and Agri-Food CanadaGuelphCanada
  2. 2.Parmalat CanadaLondonCanada

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