The application of bacteriophage in the inhibition of pathogenic bacteria on meat products
學 期: 111上
摘 要: Bacteriophage (phage), which infects bacteria as a host, plays a part in the antibacterial agents on food security. The object of this study is to evaluate the inhibitory effects of phages in combination with lactobionic acid (LBA) or essential oils on shiga toxin Escherichia coli (STEC) and Salmonella spp. MS1 026 and MS1 157 phages were observed the highest lysing efficacy on STEC in ground beef. Salmonella Typhimurium was significantly reduced in raw chicken breast after 24 hours throughout the storage, and the microbial growth were significantly reduced in the 1%, 5% Phage, and 5% Phage + 20 mg/mL LBA treatments. The combination of Phage and 1.6% thymol or carvacrol significantly reduced the growth by 1.9 and 2.0 log CFU/g respectively. Results of this research, when applied to reducing pathogenic bacteria, bacteriophages, LBA and essential oils were viewing as specific foodborne illness protectors.