Purpose: The purpose of this study is to examine the inhibition of E. coli O157:H7 in beef, pork and chicken using antimicrobial packaging containing bacteriophage.
Methods: E. coli O157:H7 bacteriophage BPECO 19 was obtained from the bacteriophage bank in Korea. For antimicrobial packaging, the commercial film and absorbance pad were treated on the surface of the each with 10,000, and 100,000 multiplicity of infection (MOI) of bacteriophage BEPCO 19. The meat samples with 3 cm x 3 cm were prepared in vacuum package and sterilized with gamma irradiation. Each meat spiked with E. coli O157:H7 105 CFU/sample was contacted with bacteriophage-containing film or pad and stored at 4°C. The populations of E. coli O157:H7 were counted on SMAC in 1, 2, 4, 8, 12, 24, 28, 72, 120, 168 h.
Results: Antimicrobial film was more effective than antibacterial pad for inhibiting E. coli O157:H7 on all types of meat sample. In beef, E. coli O157:H7 was reduced completely using antimicrobial film at 100,000 MOI in 1 h and at 10,000 MOI in 12 h, respectively. With antimicrobial pad, E. coli O157:H7 was controlled at 100,000 MOI in 12 h and reduced to 1.00 log/sample in 8 h. In pork and chicken, E. coli O157:H7 was not cultured at 100,000 MOI by antimicrobial film in 8 h and 2 h, respectively. Unlike beef, antimicrobial pad was effective to inhibit E. coli O157:H7 at 10,000 MOI in pork and chicken in 12 h and 8 h, respectively.
Significance: Antimicrobial packaging containing bacteriophage BPECO19 was successfully applied to inhibit E. coli O157:H7 on pork, beef and chicken kept in refrigeration.