Bacteriophages and Their Role in Food Safety

Table 4

Postharvest Listeria phage applications.

Year	Product	Phage(s)	Strategy	Main outcome	Refs
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]