Purdue Researchers Use Phages to Reduce E. coli in Beef, Spinach
Scientists at Purdue University have published research in the April 2014 Journal of Animal Science explaining how they used a cocktail of three different bacteriophages to reduce E. coli O157:H7 by as much as 99 percent in experimentally contaminated ground beef and spinach.
In their article, "Development of bacteriophage treatments to reduce Escherichia coli O157:H7 contamination of beef products and produce," Paul Ebner, associate professor of animal science, and two graduate students described treating intentionally contaminated ground beef, fresh spinach, and cheese with bacteriophages. The team found that: