Influence of host and bacteriophage concentrations on the inactivation of food-borne pathogenic bacteria by two phages

Abstract excerpt

To use bacteriophages (phages) to control food-borne pathogenic bacteria, it will be necessary to determine the conditions allowing optimal activity. To start exploring these conditions, a Salmonella phage (P7) and a Campylobacter phage (Cj6) were incubated with their respective hosts at 24 degrees C for up to 2 h at varying phage and host cell concentrations, and surviving host cells were enumerated. A quadratic...

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