Application of BI-EHEC and BI-EPEC bacteriophages to control enterohemorrhagic and enteropathogenic escherichia coli on various food surfaces

Table 2 Application of Bacteriophage BI-EHEC and Bacteriophage BI-EPEC on Various Food Samples for 1-Day and 6-Days of Incubation time

Phage	Time of Incubation (Days)	Samples	Control (CFU/mL)	Bacteriophage Treatment (CFU/mL)	Bacteria Reduction (log)	Bacteria Reduction (%)
	1	Tomato	1.13 ± 2.78 × 10^5a	9.59 ± 1.89 × 10^3a*	1.07 ± 0.002	91.51 ± 0.04
BI-EHEC		Lettuce	7.25 ± 2.78 × 10^5d	5.45 ± 2.93 × 10^4d*	1.12 ± 0.01	92.47 ± 0.18
		Milk	1.79 ± 2.42 × 10^5b	3.13 ± 3.16 × 10^4c*	0.75 ± 0.009	82.48 ± 0.36
		Chicken Skin	2.72 ± 3.21 × 10^5c	2.63 ± 3.95 × 10^4b*	1.01 ± 0.03	90.31 ± 0.57
	6	Tomato	1.89 ± 2.86 × 10^4a	2.26 ± 2.58 × 10^3a*	0.92 ± 0.002	88.03 ± 0.05
		Lettuce	1.43 ± 2.90 × 10^5b	2.73 ± 2.42 × 10^3a*	1.71 ± 0.009	98.09 ± 0.04
		Milk	1.65 ± 3.09 × 10^5d	9.66 ± 3.08 × 10^4b*	0.23 ± 0.002	41.50 ± 0.28
		Chicken Skin	1.46 ± 4.16 × 10^5c	1.06 ± 3.43 × 10^5c*	0.13 ± 0.001	27.37 ± 0.21
BI-EPEC	1	Tomato	3.64 ± 3.55 × 10^5b	1.10 ± 2.24 × 10^5c*	0.42 ± 0.09	69.82 ± 0.92
		Lettuce	1.24 ± 2.93 × 10^5a	3.09 ± 2.09 × 10^3a*	1.60 ± 0.01	97.49 ± 0.06
		Milk	9.71 ± 4.80 × 10^5d	1.23 ± 2.53 × 10^5d*	0.89 ± 0.006	87.29 ± 0.17
		Chicken Skin	4.43 ± 3.99 × 10^5c	2.54 ± 2.91 × 10^4b*	1.24 ± 0.02	94.24 ± 0.24
	6	Tomato	9.02 ± 3.70 × 10^4a	3.56 ± 3.08 × 10^3a*	1.40 ± 0.01	96.05 ± 0.09
		Lettuce	1.68 ± 3.10 × 10^5d	8.04 ± 3.36 × 10^4d*	0.33 ± 0.01	53.44 ± 1.14
		Milk	1.37 ± 4.19 × 10^5b	5.08 ± 3.63 × 10^4c*	0.42 ± 0.001	62.77 ± 0.11
		Chicken Skin	1.51 ± 4.29 × 10^5c	4.55 ± 3.68 × 10^4b*	0.52 ± 0.009	69.91 ± 0.65

Data were shown in mean ± standard error value, different letters in each column indicated significant differences, α ≤ 0.05. “*”: shown significant differences between control and bacteriophage treatment for each food sample

ISSN: 1756-0500