Purpose: The purpose of this study is to examine the inhibition of E. coli O157:H7 in beef and pork using bacteriophage obtained from various sources.
Methods: Fourteen bacteriophages against E. coli O157:H7 were obtained from the bacteriophage bank in Korea. From the screening of lytic activity of bacteriophages, BEPCO 19 strain was selected. The meat samples with 2cm x 2cm were spiked on the surface of the each sample with E. coli O157:H7 105 CFU/sample. BEPCO 19 bacteriophage was treated on the surface with 1,000, 10,000, and 100,000 multiplicity of infection (MOI). All samples were stored at 4°C for 1, 2, 4, 8, 12, 24, 28, 72, 120, 168 hours. The populations of E. coli O157:H7 were measured on SMAC.
Results: The treatment of bacteriophage significantly reduced E. coli O157:H7 with MOI dependent manner. In beef, 1,000 and 10,000 MOI showed the 0.72 log and 2.35 log reduction until 48h and gradually increased. E. coli O157:H7 was not cultured in beef treated with 100,000 MOI after 8h. Although 1,000 MOI reduced 0.97 log reduction in pork until 12h, E. coli O157:H7 increased after 12h. Interestingly, E. coli O157:H7 was not cultured in pork treated with 10,000 and 100,000 MOI after 72h and 4h, respectively.
Significance: The treatment of bacteriophage effectively reduced E. coli O157:H7 in pork and beef. Control of E. coli O157:H7 by bacteriophage may be varied by the type of meat.