Faculty Advisor

Camesano, Terri Anne

Faculty Advisor

Hobey, William D.

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.

Publisher

Worcester Polytechnic Institute

Date Accepted

April 2008

Major

Biochemistry

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemical Engineering

Advisor Department

BC

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