|
| Year | Animal/product | Phage(s) | Strategy | Main outcome | Refs |
|
| Preharvest application |
|
| 2005 | Ruminant (dairy cattle) | K, CS1, DW2 | Syringe applied into the teat sinus | No detectable increase in somatic cell counts in milk | [96] |
| 2006 | Ruminant (lactating dairy cattle) | K | Intramammary infusions | Cure rate comparable in phage-treated and saline-treated quarters. No large increase of somatic cell count in the milk when phage was infused into quarters with S. aureus infection | [97] |
|
| Postharvest application |
|
| 2005 | Raw and ready-to-eat foods
(milk products and derivatives) | K | Added to milk | Phages adsorption was reduced in raw milk and replication inhibited | [99] |
| 2006 | Raw food
(raw milk whey) | K | Added to raw milk whey | Phage attachment and lysis inhibition due to adsorption of whey proteins to the S. aureus cell. | [98] |
| 2007 | Processes food (milk curd) | Cocktail (Φ88 and Φ35) | Added to pasteurized whole milk | S. aureus not detectable after 4 h at 25°C in acid curd and total clearance within 1 h of incubation at 30°C in renneted curd. The addition of the phage cocktail to milk prior to acid and enzymatic curd manufacture eliminates S. aureus by up to 6 log units | [100] |
| 2008 | Ready-to-eat foods (pasteurized milk) | Cocktail (Φ35, Φ88) with nisin | Applied to foods and mixed in milk | Nisin-phages application decreased S. aureus by 1 log unit more than in each antimicrobial agent alone (24 h at 37°C). Nisin-resistant phenotypes acquired resistance to phage, but phage resistance did not necessarily confer nisin resistance | [101] |
| 2012 | Ready-to-eat foods (pasteurized milk) | Cocktail (philPLA35, philPLA88 with high hydrostatic pressure (HHP) | Applied to foods and added to milk | Combination of HHP and phage resulted in S. aureus elimination within the 48 h regardless of the initial contamination level (1 × 106 or 1 × 104 CFU per mL) | [102] |
| 2012 | Ready-to-eat foods (cheese) | vB_SauS-phi-IPLA35, vB_SauS-phi-SauS-IPLA88 | Added to pasteurized milk vat | Phage cocktail led to undetectable limits of S. aureus after 6 h in fresh cheese and continuous reductions in hard cheese. In curd a reduction of 4.64 log CFU per g was obtained compared with control | [103] |
|
