Sterilizing effect of phage cocktail against Shiga toxin-producing Escherichia coli O157:H7 in foods  

作　　者：Yuxin Wang Jing Li Yang Wang Jiaoling Wu Xuhang Wang Feng Xue Jianluan Ren Jianjun Dai Fang Tang 

机构地区：[1]MOE Joint International Research Laboratory of Animal Health and Food Safety,Key Laboratory of Animal Bacteriology,Ministry of Agriculture,College of Veterinary Medicine,Nanjing Agricultural University,Nanjing,210095,PR China [2]School of Life Science and Technology,China Pharmaceutical University,Nanjing,PR China

出　　处：《Food Bioscience》2023年第1期520-530,共11页食品生物科学（英文）

基　　金：supported by the National Natural Science Foundation of China(32172858);the Fund of Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD).

摘　　要：The foodborne pathogen,E.coli O157:H7,has a severe impact and threatens human life and health.The emergence of bacterial resistance and the limitations of traditional food additives have made human food safety an unprecedented threat.Therefore,new food additives that effectively remove Shiga toxin producing E.coli(STEC)O157:H7 from food and food processing equipment are urgently needed.Bacteriophage,highly versatile and safe in the food chain,has gained renewed attention.Here,a novel phage cocktail was developed to effectively remove STEC O157:H7 from liquid food,solid food,and food processing materials simultaneously,without affecting the appearance and nutritional content.This study provides a new strategy to use phage cocktail as food preservative in the food field to protect human food safety.

关 键 词：STEC O157:H7 Food safety Phage cocktail Food preservative 

分 类 号：TS201.3[轻工技术与工程—食品科学]