## 3 Bacteriophages
### Safety Attributes of Bacteriophages for biocontrol of E. coli O157:H7
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**Phages** & **Product Tested** & **Methodology** & **Results** & **References** \\ \hline Phages T5, T1, T4, and O1 & Beef & Beer portions were placed in a sterile petri plate and _E. coli_ O157 was added. After 10 min (for samples to dry) phages (dividually or in cocktail) were added and compared at different time and temperature. PBS was used as control. & Effect of temperature and time showed a reduction in E. coli_ O157 numbers by 3.2 log\({}_{10}\) CFU/cm\({}^{2}\) compared to phage-free controls at 4°C after 14h, the same reduction was observed at 22°C and 37°C but after 6 and 3 h, respectively. & Effect of temperature and time showed a reduction in E. coli_ O157 numbers by 3.2 log\({}_{10}\) CFU/cm\({}^{2}\) compared to phage-free controls at 4°C after 14h, the same reduction was observed at 22°C and 37°C but after 6 and 3 h, respectively. & Effect of temperature and time showed a reduction in E. coli_ O157 numbers by 3.2 log\({}_{10}\) CFU/cm\({}^{2}\) compared to phage-free controls at 4°C after 14h, the same reduction was observed at 22°C and 37°C but after 6 and 3 h, respectively. & [125] \\ \hline phiEco1, phiEco2, phiEco3, phiEco5, phiEco6 and phiSI & Oyster & Bacteria grown overnight were added to the oysters and allowed to attach for 1 h at 37°C. Phage suspension was added, and the oyster meat was then incubated at 3°C for 2 h. & High concentration of phages could reduce all bacteria strains. The reduction was observed when bacteria were present in single or combined manners. Phages were able to reduce _E. coli_ O157 AUC data-196 concentration from \(8.5\pm 3.5\times 10^{7}\) CFU/g oyster meat to \(2.0\pm 1.5\times 10^{6}\) CFU/g oyster meat even after 50 h of incubation. & \\ \hline \hline \end{tabular} \begin{tabular}{p{142.3 pt} p{142.3 pt} p{142.3 pt}} _E. coli_ O157:H7 phage isolated by [PERSON] et al. (2018) & Lettuece Cucumber and carrot & The different vegetables were immersed in _E. coli_ suspensions for 30 min and then placed at 37°C for 24 h. The vegetables were then sequentially treated with CII Nitrogen Plasma (CNP) and phages. & The sequential treatment led to a reduction in cell viability to 1.21 log\({}_{10}\) CFU/g on the third day and no viable bacteria was detected on the ninth day. The results were independent of temperature (4, 12, or 25°C). & [127] \\ \hline \hline \end{tabular} \begin{tabular}{p{142.3 pt} p{142.3 pt} p{142.3 pt}} _E. coli_ O157:H7 phage harvester blade & Spinach; spinach harvester blade & Spinach extract was prepared using 25 g fresh spinach leaves. The Blades were inoculated with the extract or 10% TSB (control). Two Different conditions were used at a static temperature (22°C or) dynamic temperature (30°C 12 h, 20°C) to 12 h, 3 to eliminate day and night temperatures in California. Blades in inoculated with _E. coli_ were treated with phages. & [128] \\ \hline \hline \end{tabular} \
\begin{tabular}{p{142.3 pt} p{142.3 pt} p{142.3 pt}} _E. coli_ O157:H7 phage & Spinach; spinach harvester blade & Spinach extract was prepared using 25 g fresh spinach leaves. The Blades were inoculated with the extract or 10% TSB (control). Two Different conditions were used at a static temperature (22°C or) dynamic temperature (30°C 12 h, 20°C and 12 h), to eliminate day and night temperatures in California. Blades in inoculated with _E. coli_ were treated with phages. & [129] \\ \hline \hline \end{tabular}
\begin{tabular}{p{142.3 pt} p{142.3 pt}} _E. coli_ O157:H7 phage & Tomatoes & A phage cocktail containing 10°PF/mL of each phage. Micronencapsulated where also prepared containing a polymer mixture consisting of 10% solids (modified starch and maltodextrin), 60% of SM buffer and 30% of phage cocktail. Tomatoes were divided into 3 groups 184 group was inoculated with _E. coli_ O157:H7; 2 nd group was inoculated with microencapsulated with the 3 rd area and sprayed with the 3 rd area not inoculated (control). & A phage cocktail containing 10°PF/mL of each phage. Micronencapsulated phages could significantly reduce _E. coli_ O157:H7 concentrations from 5.2 Log\({}_{10}\) CFU/tomates at 0 h to 23.1 Log\({}_{10}\) CFU/tomates at 0.88 (100 frames. Results obtained showed that microencapsulated are more stable under stress factors than the free phages. \\ \hline \end{tabular}
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