Phage Biocontrol Improves Food Safety by Significantly Reducing the Level and Prevalence of Escherichia coli O157:H7 in Various Foods - Vikram, Amit; Tokman, Jeffrey I.; Woolston, Joelle; Sulakvelidze, Alexander (Journal of food protection, 2020)
Keywords: Acids; Animals; bacteriophages; Bacteriophages - physiology; Beef; beneficial microorganisms; Biological control; breast meat; cantaloupes; Cattle; cheeses; chicken meat; Chickens; Contamination; cooked foods; Disinfection; E coli; Escherichia coli; Escherichia coli O157; Escherichia coli O157 - growth & development; FDA approval; Food contamination; Food contamination & poisoning; Food Contamination - prevention & control; Food industry; Food Microbiology; food pathogens; Food plants; Food processing; Food processing industry; food processing plants; Food products; Food Safety; ground beef; Illnesses; Industrial safety; Infections; Inflammatory bowel disease; Irradiation; Meat; Meat products; Mimicry; Organoleptic properties; Pasteurization; Pathogens; Phages; Pollution control; Poultry; Prevalence; Product safety; Radiation; risk; Risk reduction; romaine lettuce; Safety; Salmon; sensory properties; Shiga toxin; Shiga-Toxigenic Escherichia coli; Toxins; United States--US; Antimicrobial intervention; Beef; Bacteriophage; Shiga toxin–producing Escherichia coli; Fresh produce; Escherichia coli O157:H7