Biological characterization of novel Escherichia coli O157:H7 phages and their bacteriostatic effects in milk and pork.

ABSTRACT: Foodborne bacteria, particularly Escherichia coli (E. coli) O157:H7, are significant contributors to foodborne illnesses, with antibiotic overuse exacerbating the issue through the emergence of multidrug-resistant strains. This study investigated the potential of E. coli phages in food safety, examining their biological traits and bacteriostatic properties. Two phages (vB_EcoP_SD2, vB_EcoP_SD6) of E. coli O157:H7 were isolated from slaughterhouse sewage and characterized for morphology, genomic composition, phage phylogenetic tree, optimal multiplicity of infection (MOI), one-step growth curve, thermal and pH stability and antibacterial efficacy. The optimal MOIs of vB_EcoP_SD2 and vB_EcoP_SD6 was 0.1 and 0.01, and temperature range for maintaining activity was

SUBMITTER: Ren Q 

PROVIDER: S-EPMC11841896 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature