Title page for E-project-042208-203732

Project Type MQP

Submission date 2008-04-22

Authors
Nathalia Arenas, BC
Katelyn M Ryan, BC

URN E-project-042208-203732

Title Phage Biocontrol of E. coli o157:H7 on Processed Meat

Advisors
Camesano, Terri Anne, CM
Hobey, William D., BC

Availability unrestricted

Abstract
Foodborne Escherichia coli (E. coli) outbreaks have been a continual public health concern for decades, costing the U.S. $405.2 million annually, in premature deaths, medical care, and lost productivity [3]. This research project investigated the effectiveness of phage for controlling the propagation of artificially contaminated E. coli O157:H7 meat samples. The samples were inoculated by dipping with an E. coli concentration of ~108CFU/ml. Following the bacterial application, the meat samples were inoculated similarly with phage pp01 at a concentration of ~2-6X108PFU/ml. The samples were evaluated after various incubation conditions: 0h, 0.5h, 2h, 24h, 48h, and 72h.
The results displayed that the highest reduction of E. coli after phage application occurred at 24h with ~2.7X105CFU/cm2.

Files
MQPFinalArenasRyan2.pdf

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Project Type	MQP
Submission date	2008-04-22
Authors	Nathalia Arenas, BC Katelyn M Ryan, BC
URN	E-project-042208-203732
Title	Phage Biocontrol of E. coli o157:H7 on Processed Meat
Advisors	Camesano, Terri Anne, CM Hobey, William D., BC
Availability	unrestricted
Abstract Foodborne Escherichia coli (E. coli) outbreaks have been a continual public health concern for decades, costing the U.S. $405.2 million annually, in premature deaths, medical care, and lost productivity [3]. This research project investigated the effectiveness of phage for controlling the propagation of artificially contaminated E. coli O157:H7 meat samples. The samples were inoculated by dipping with an E. coli concentration of ~108CFU/ml. Following the bacterial application, the meat samples were inoculated similarly with phage pp01 at a concentration of ~2-6X108PFU/ml. The samples were evaluated after various incubation conditions: 0h, 0.5h, 2h, 24h, 48h, and 72h. The results displayed that the highest reduction of E. coli after phage application occurred at 24h with ~2.7X105CFU/cm2.
Files	MQPFinalArenasRyan2.pdf