The effect of PhageGuard intervention on Escherichia coli O157:H7 applied to beef hides

An in-plant study was conducted to assess the antimicrobial effectiveness of the Phage Guard intervention against E. coli O157:H7 in cattle stalls before slaughter. The reduction in microbial surface area was evaluated by collecting 500-600 cm2 hide samples from the cleanest area of the cattle durin...

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Bibliographic Details
Main Author:	Martinez G., Andres I.
Other Authors:	Miller, Markus
Format:	Tesis
Language:	Inglés
Published:	Zamorano: Escuela Agrícola Panamericana 2024
Subjects:	phage cocktail drop dilution phage hatching lysis phase
Online Access:	https://bdigital.zamorano.edu/handle/11036/7748

id	ZAMORANO7748
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spelling	ZAMORANO77482024-01-11T10:59:33Z The effect of PhageGuard intervention on Escherichia coli O157:H7 applied to beef hides Martinez G., Andres I. Miller, Markus Brashears, Mindy phage cocktail drop dilution phage hatching lysis phase An in-plant study was conducted to assess the antimicrobial effectiveness of the Phage Guard intervention against E. coli O157:H7 in cattle stalls before slaughter. The reduction in microbial surface area was evaluated by collecting 500-600 cm2 hide samples from the cleanest area of the cattle during slaughter at the Gordon W. Davis Meat Laboratory. Three replicates, each comprising nine beef hide samples, were obtained. These samples were inoculated with an E. coli O157:H7 cocktail via spray application. Throughout the study, periodic collections of inoculated hide samples were performed, and bacterial loads were quantified using the Drop Dilution method and TEMPO System. The TEMPO System proved to be the most suitable and accurate method for quantifying E. coli O157:H7 on beef cattle hides. The study's findings revealed no significant differences between treatments. Potential factors contributing to this outcome included the chosen temperature and exposure time for the bacteriophage's optimal hatching, growth, multiplication, and lysis, typically 37 °C and 30 minutes. However, under the specified conditions, a substantial reduction in E. coli O157:H7 with the PhageGuard E product was not observed. In conclusion, the environmental temperature and exposure time (15 minutes), considering the minimum wait time for beef cattle before slaughter, were insufficient to produce significant reductions in bacteria. 2024-01-11T16:55:46Z 2024-01-11T16:55:46Z 2023 Thesis https://hdl.handle.net/11036/7748 eng Copyright Escuela Agrícola Panamericana, Zamorano https://creativecommons.org/licenses/by-nc-nd/3.0/es/ application/pdf Zamorano: Escuela Agrícola Panamericana
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	phage cocktail drop dilution phage hatching lysis phase
spellingShingle	phage cocktail drop dilution phage hatching lysis phase Martinez G., Andres I. The effect of PhageGuard intervention on Escherichia coli O157:H7 applied to beef hides
description	An in-plant study was conducted to assess the antimicrobial effectiveness of the Phage Guard intervention against E. coli O157:H7 in cattle stalls before slaughter. The reduction in microbial surface area was evaluated by collecting 500-600 cm2 hide samples from the cleanest area of the cattle during slaughter at the Gordon W. Davis Meat Laboratory. Three replicates, each comprising nine beef hide samples, were obtained. These samples were inoculated with an E. coli O157:H7 cocktail via spray application. Throughout the study, periodic collections of inoculated hide samples were performed, and bacterial loads were quantified using the Drop Dilution method and TEMPO System. The TEMPO System proved to be the most suitable and accurate method for quantifying E. coli O157:H7 on beef cattle hides. The study's findings revealed no significant differences between treatments. Potential factors contributing to this outcome included the chosen temperature and exposure time for the bacteriophage's optimal hatching, growth, multiplication, and lysis, typically 37 °C and 30 minutes. However, under the specified conditions, a substantial reduction in E. coli O157:H7 with the PhageGuard E product was not observed. In conclusion, the environmental temperature and exposure time (15 minutes), considering the minimum wait time for beef cattle before slaughter, were insufficient to produce significant reductions in bacteria.
author2	Miller, Markus
author_facet	Miller, Markus Martinez G., Andres I.
format	Tesis
author	Martinez G., Andres I.
author_sort	Martinez G., Andres I.
title	The effect of PhageGuard intervention on Escherichia coli O157:H7 applied to beef hides
title_short	The effect of PhageGuard intervention on Escherichia coli O157:H7 applied to beef hides
title_full	The effect of PhageGuard intervention on Escherichia coli O157:H7 applied to beef hides
title_fullStr	The effect of PhageGuard intervention on Escherichia coli O157:H7 applied to beef hides
title_full_unstemmed	The effect of PhageGuard intervention on Escherichia coli O157:H7 applied to beef hides
title_sort	effect of phageguard intervention on escherichia coli o157:h7 applied to beef hides
publisher	Zamorano: Escuela Agrícola Panamericana
publishDate	2024
url	https://bdigital.zamorano.edu/handle/11036/7748
work_keys_str_mv	AT martinezgandresi theeffectofphageguardinterventiononescherichiacolio157h7appliedtobeefhides AT martinezgandresi effectofphageguardinterventiononescherichiacolio157h7appliedtobeefhides
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The effect of PhageGuard intervention on Escherichia coli O157:H7 applied to beef hides

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