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Year | Product | Phage(s) | Strategy | Main outcome | Refs |
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2002 | Meat (ground beef) | Phage-nisin mixture | Applied on top | Phage-nisin mixture was effective in broth but not in buffer or on raw beef | [81] |
2003 | Fresh produce (melons, apples) | Phage cocktail (LM-103, LM-102) combined with nisin | Applied on top or sprayed | Phage caused a CFU reduction of 2.0 to 4.6 log in melons and only 0.4 log in apples. Phage + nisin reduced CFU by 5.7 (melon) and 2.3 (apple) log | [82] |
2004 | Fresh produce (honeydew melon) | Phage cocktail | Sprayed | Spraying melon pieces 0 h up to 1 h after Listeria challenge reduced CFU by 6.8 log units after 7 days of storage | [83] |
2005 | Processed food (red-smear soft cheese) | P100 | Applied to surfaces during the rind washings | Reduction of CFU or complete eradication during the rind washings | [84] |
2009 | Processed food (cooked ham) | P100 | Applied on top | Rapid 1 log reduction of CFU. 2 log reduction after 14 to 28 days of storage | [85] |
2009 | Fresh produce (ready-to-eat products) | A511, P100 | Added to foods | In liquid foods, eradication of bacterial cells. On solid foods reduction of CFU by up to 5 log | [86] |
2010 | Meat (salmon fillet) | P100 | Applied on top | Complete inhibition of growth at 4°C for 12 days, at 10°C for 8 days, and at 30°C for 4 days | [64] |
2010 | Meat (catfish fillets) | P100 | Applied on top | Reduction of CFU by 1.4–2.0 log units at 4°C, 1.7–2.1 logs at 10°C, and 1.6–2.3 logs at 22°C | [87] |
2011 | Processed food (red-smear cheese) | A511 | Applied on top | CFU counts dropped 3 logs after 22 days. Repeated application of A511 further delayed re-growth | [88] |
2011 | Processed food (ready-to-eat chicken) | FWLLM1 | Added to foods | Reduction of CFU by 2.5 log at 30°C. At 5°C, regrowth was prevented over 21 days | [89] |
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