Open AccessEffectiveness of Bacteriophages Against Biofilm-Forming Shiga-ToxigenicEscherichia colion Leafy Greens and Cucumbers
Author(s) -
Pushpinder Kaur Litt,
Radhika Kakani,
Ravirajsinh N. Jadeja,
Joyjit Saha,
Tony Kountoupis,
Divya Jaroni
Publication year - 2020
Publication title -
phage
Language(s) - English
Resource type - Journals
eISSN - 2641-6549
pISSN - 2641-6530
DOI - 10.1089/phage.2020.0024
Subject(s) - biology , microbiology and biotechnology , escherichia coli , spinach , bacteriophage , food science , biofilm , lytic cycle , bacteria , virology , virus , ecology , biochemistry , genetics , gene
Background: Shiga-toxigenic Escherichia coli (STEC) have caused several produce-associated outbreaks, making it challenging to control these pathogens. Bacteriophages could serve as effective biocontrol. Materials and Methods: Spinach, lettuce, and cucumbers, inoculated with STEC (O157, O26, O45, O103, O111, O121, O145), were treated with lytic bacteriophages and stored at 4°C for 3 days. Surviving STEC were enumerated and observed under scanning electron microscope (SEM), and data analyzed using one-way analysis of variance (ANOVA) ( p < 0.05). Results: Bacteriophage treatments significantly reduced STEC populations, compared with the control ( p < 0.05). On spinach and romaine, STEC O26, O45, and O103 were reduced to undetectable levels and STEC O157, O111, O121, and O145 by ∼2 logs CFU/cm 2 . Multiserotype phage cocktail reduced STEC on leafy greens by 1.4 CFU/cm 2 and on cucumbers by 1.7 logs CFU/cucumber. Clusters of STEC cells, surrounded by extracellular matrix, were observed under SEM of positive control, whereas phage-treated produce surface showed fewer cells, with cellular damage. Conclusions: Bacteriophages could be utilized as biocontrol against STEC on fresh produce.