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Quantitating Phage Efficacy in Ready-To-Eat Meats

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Bacteriophages

Part of the book series: Methods in Molecular Biology ((MIMB,volume 1898))

Abstract

Bacteriophages are being applied in biocontrol of bacterial pathogens in foods and food processing environments. There is need for the development of standardized protocols to quantify the effectiveness of phage preparations in reducing food-borne pathogens on foods. Here, we present a procedure for the verification of the effectiveness of a phage preparation in reducing Listeria monocytogenes on ready-to-eat (RTE) meats. The protocol is designed taking into account real-world scenarios and avoiding common errors reported in previous phage decontamination assays.

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Author information

Author notes

  1. Andrew Chibeu

    Present address: Parmalat Canada, London, ON, Canada

Authors and Affiliations

  1. Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, N1G 5C9, ON, Canada

    Andrew Chibeu & Sampathkumar Balamurugan

Authors
  1. Andrew Chibeu
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  2. Sampathkumar Balamurugan
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Corresponding author

Correspondence to Sampathkumar Balamurugan .

Editor information

Editors and Affiliations

  1. Department of Genetics and Genome Biology, University of Leicester, Leicester, UK

    Martha R. J. Clokie

  2. Departments of Food Science, and Pathobiology, University of Guelph, Guelph, ON, Canada

    Andrew Kropinski

  3. Laboratory of Gene Technology, KU Leuven, Leuven, Belgium

    Rob Lavigne

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Chibeu, A., Balamurugan, S. (2019). Quantitating Phage Efficacy in Ready-To-Eat Meats. In: Clokie, M., Kropinski, A., Lavigne, R. (eds) Bacteriophages. Methods in Molecular Biology, vol 1898. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4939-8940-9_18

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  • DOI: https://doi.org/10.1007/978-1-4939-8940-9_18

  • Published:

  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4939-8939-3

  • Online ISBN: 978-1-4939-8940-9

  • eBook Packages: Springer Protocols

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