Development of a phage cocktail to control the top 7 shiga -toxin E. coli serogroups on fresh produce

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dc.contributor.authorYiran, Ding
dc.contributor.examiningcommitteeHolley, Rick (Food and Human Nutritional Sciences) Nadon, Celine (Medical Microbiology)en_US
dc.contributor.supervisorNarvaez, Claudia (Food and Human Nutritional Sciences) McAllister, Tim (Animal Science)en_US
dc.date.accessioned2018-04-12T18:22:12Z
dc.date.available2018-04-12T18:22:12Z
dc.date.issued2018
dc.date.submitted2018-04-02T15:36:08Zen
dc.date.submitted2018-04-11T17:00:42Zen
dc.degree.disciplineFood and Human Nutritional Sciencesen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstractIntroduction: The big seven Shiga- toxigenic Escherichia coli (STEC) strains, which includes serogroups O26, O45, O111, O103, O121, O145, and O157, are recognized as a major cause of enteric disease worldwide. Purpose: To evaluated the effectiveness of seven bacteriophages, to reduce seven E. coli serotypes on fresh produce and mung beans (MB). Methods: Lettuce, sprouts, and MB were immersed in a cocktail of the top seven STEC strains (10^4CFU/g). Samples were treated with chlorinated water, STEC lytic phage cocktail, or a combination of both treatments. STEC survival were assessed using total plate count method on MacConkey and Rainbow agars. Results: Phages were able to reduce STEC O26, O45, O103, O111, O121, O145, and O157 serogroups alone, or in combination with chlorinated water on lettuce, sprouts, and MB seeds without the development of phage resistant mutants. However, the STEC phage cocktail was not effective at controlling STEC populations during MB germination.en_US
dc.description.noteMay 2018en_US
dc.identifier.urihttp://hdl.handle.net/1993/32966
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.subjectBacteriophageen_US
dc.subjectFresh produceen_US
dc.subjectBig six STECen_US
dc.titleDevelopment of a phage cocktail to control the top 7 shiga -toxin E. coli serogroups on fresh produceen_US
dc.typemaster thesisen_US
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