Table 1.
Applications of bacteriophages in controlling foodborne pathogens.
| Foodborne pathogen | Bacteriophage (phage) | Food/process application | Application outcomes | Reference |
|---|---|---|---|---|
| E. coli O157:H7 | Phage DT1 and DT6 | In milk during milk fermentation | 100% reduction in CFU∗/ml within an hour | (Tomat et al., 2013) |
| Phage cocktail | Spinach blades | Spraying of phage cocktail resulted in a 4.5 log CFU reduction after 2 h | (Patel et al., 2011) | |
| Campylobacter | Phage CP220 | Administration into Campylobacter-colonized chicken | 2 log reduction in CFU/g after 48 h in cecal Campylobacter | (El-Shibiny et al., 2009) |
| Phage Cj6 | On top of raw and cooked beef | largest reductions were recorded at high host cell densities | (Bigwood et al., 2009) | |
| P. syringae | Phage φ6 | Canker of kiwifruit | Reduction of 3.9 log CFU/mL using MOI∗∗ 1 | (Pinheiro et al., 2019) |
| S. aureus | Phage cocktail | During cheese manufacturing | Undetectable levels of S. aureus after 6 h in fresh cheese | (Bueno et al., 2012) |
| Cronobacter sakazakii | Phage CR5 | Infant formula milk | Complete inhibition of Cronobacter using MOI 105. | (Lee et al., 2016) |
| L. monocytogenes | Listeria phage A511 | Soft ripened white mold and red-smear cheeses | 6 logs reduction of bacterial growth with MOI 106 | (Guenther and Loessner, 2011) |
| Phage P100 | Catfish and salmon fillet | Reduction by 1.6–2.3 CFU/g at 22 °C on upon surface application | (Soni et al., 2010) | |
| Phage P100 | Cooked ham surface | 100-fold reduction after 14–28 days of storage on cooked ham surface | (Holck and Berg, 2009) | |
| Phage P100 | Red smear soft cheese | 3.5 logs to complete eradication following phage application during rind washing | (Carlton et al., 2005) | |
| Phage cocktail | Melon pieces | Listeria population reduction by 6.8 log units after 7 days of storage | (Leverentz et al., 2004) | |
| Salmonella Newport | Phage cocktail | Biocontrol of S. Newport on cherry tomato | Using MOI 5 leads to about 4.4 log reductions | (El-Dougdoug et al., 2019) |
| Salmonella Typhimurium | Phage F01-E2 | Turkey deli meats, chocolate milk and hot dogs | 5-log reduction of CFU on turkey deli meats, chocolate milk and a 3-log reduction when applied to hot dogs | (Guenther et al., 2012) |
| Salmonella Typhimurium | Phage cocktail PC1 | Meat skin | More than 99 % reduction in CFU at MOI 10 or above | (Hooton et al., 2011) |
| Salmonella Enteritidis | LPSE1 | Milk | Reduced recoverable Salmonella by approximately 1.44 log CFU/mL at MOI 1 and 2.37 log CFU/mL at MOI 100 | (Huang et al., 2018) |
| Sausage | At MOI 1 in sausage, Salmonella count decreased 0.52 log CFU/mL of sausage homogenate at 28 °C. At MOI 100, the count decreased 0.49 log CFU/ml at 4 °C. |
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| Lettuce | Reduction by 2.02, 1.71, and 1.45 log CFU/mL of lettuce homogenate, MOI 1, 10, and 100, respectively |
∗
CFU denotes for colony forming unit.
∗∗
A multiplicity of infection (MOI) which denotes for the ration of phage titre to the bacterial concentration.