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Effects of Phage Concentration, Bacterial Density, and Temperature on Phage Control of Beef Spoilage
Author(s) -
GREER G. GORDON
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb13570.x
Subject(s) - food spoilage , food science , inoculation , chemistry , biology , bacteria , horticulture , genetics
Retail beef steaks, inoculated with graded amounts of a Pseudomonas spp. and homologous phage, were subjected to a range of retail case temperatures to assess the significance of any interactive effects upon retail case life. The potential of phage to increase the case life of beef was unaffected by temperature within the range 1–10°C but was significantly influenced by the interactive effects of initial bacterial density and phage concentration. A maximum increase in the retail case life of beef, from 3.4 to 6.4 days, required initial bacterial densities of 4.6 × 10 3 CFU/cm 2 and phage concentration of 9.7 × 10 7 PFU/ cm 2 .