FIG. 1.

Effect of phage A511 on growth of Listeria monocytogenes strains WSLC 1001 and Scott A in eight different RTE foods. Samples were spiked with bacteria (1 × 10³ CFU/g or ml), and phage A511 was applied (3 × 10⁸ PFU/g or ml) to the test samples approximately 1 h later. Samples were stored for 6 days at 6°C and monitored for bacterial counts at time points indicated. Closed circles, WSLC 1001 controls without phage; closed triangles, WSLC 1001 with A511; open circles, Scott A controls without phage; open triangles; Scott A with phage A511; n.d., none detected.