Fig. 6.

Preservation-inhibition effects of the phage on the growth of S. flexneri in raw and cooked chicken breast (prevention experiment). a Viable S. flexneri cells in the raw chicken breast. b Active phages in raw chicken breast. c Viable S. flexneri cells in cooked chicken breast. d Active phages in cooked chicken breast. Data represent the mean ± SD. P/B1, 24 and 48: Phage inoculated samples/bacterium 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