Inability of a bacteriophage pool to control beef spoilage

The biological control of beef spoilage, with a bacteriophage (phage) pool, was evaluated under simulated retail conditions. A pool of seven phages was selected with the potential to lyse 78% of 86 Pseudomonas test strains. Subsequent host range studies with 1023 pseudomonads from three meat species (beef, pork, lamb) and five abattoirs showed that 585 (57.2%) isolates were susceptible to the phage pool. Depending on bacterial origin, bacterial sensitivity to lysis by the phage pool varied from 25 to 72%. When added to ribeye steaks, the phage pool produced a significant reduction in Pseudomonas growth but this was not sufficient to produce any significant effect upon the retail shelf life of beef. The inability of phages to control beef spoilage was not attributed to a loss of phage virulence since sufficient densities (log pfu/cm2 = 5 to 6) of virulent phage could be re-isolated from beef, 14 days after treatment. It was concluded that the efficacy of the current phage pool was limited by a narrow range of specificity.