Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
