Fig. 5.

Treatment effects of the phage on the viable cell numbers of S. flexneri in raw and cooked chicken breast (treatment experiments). a Viable S. flexneri cells in the raw chicken breast. b Active phages in the raw chicken breast. c Viable S. flexneri cells in cooked chicken breast. d Active phages in cooked chicken breast. Data represent the mean ± SD. B/P1, 24 and 48: Bacterial inoculated samples/phage was added after 1, 24 and 48 h. CB: Positive control containing S. flexneri only, CP: Positive control containing isolated phage vB_SflS-ISF001 only