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Distribution of Coliphages in Various Foods.

J E Kennedy1, C I Wei1, J L Oblinger1

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Coliphages were found in 56% of 120 food samples, including meats and vegetables. Their presence correlated significantly with bacterial indicators like Escherichia coli (E. coli), suggesting a link in food safety.

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Area of Science:

  • Food Microbiology
  • Bacteriology
  • Virology

Background:

  • Coliphages are bacteriophages that infect Escherichia coli (E. coli).
  • Their presence in food can indicate fecal contamination.
  • Understanding coliphage distribution is crucial for food safety assessment.

Purpose of the Study:

  • To investigate the distribution of coliphages in various food products.
  • To determine the relationship between coliphage incidence and bacterial indicators.

Main Methods:

  • Analyzed 120 food samples from twelve product types (fresh meats, shellfish, vegetables, processed meats).
  • Detected indigenous coliphages using Escherichia coli hosts C, C-3000, and B.
  • Performed bacterial analyses including enumeration of E. coli, fecal coliforms, coliforms, aerobic plate counts, and Salmonella.

Main Results:

  • Coliphages were detected in 56% of samples across eleven product types.
  • Coliphages, E. coli, fecal coliforms, and coliforms were recovered from 43%, 43%, 68%, and 81% of samples, respectively.
  • Fresh meats showed the highest recoveries of coliphages and E. coli, while vacuum-packaged processed meats showed the lowest.

Conclusions:

  • Coliphages are widely distributed in various food matrices.
  • Significant correlations exist between coliphages and bacterial indicators (E. coli, fecal coliforms, coliforms).
  • Coliphage detection can serve as a valuable indicator of fecal contamination in food products.