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B.V. Its content shall not be construed to imply any warranty or guarantee.
Shiga toxin producing Escherichia coli on leafy greens
The nature of cultivation and consumption of fresh produce poses a great food safety challenge with respect to
contamination with Shiga toxin-producing Escherichia coli. Despite the procedure of utilizing antimicrobial washes to
minimize hazard risks, many recent Shiga toxin-producing E. coli O157 outbreaks and illnesses following the consumption of
contaminated produce have occurred.
Up to 99.9 % effectiveness without compromises
The fresh produce industry is looking for effective post-harvest and in-line interventions. PhageGuard E reduces E. coli O157
up to 99.9 % on leafy greens.
PhageGuard E, a two-phage cocktail concentrate, specifically kills E. coli O157. The two phages were isolated and selected
from nature for their specificity and efficacy against a large database of E. coli O157 strains.
Phages are the natural enemy of bacteria. Unlike harsh chemical wash intervention, phages are completely harmless for
fresh produce, personnel, equipment, water treatment installations and consumers. In addition, it kills E. coli O157 without
affecting organoleptic properties such as taste, odor or texture of whole or cut salads.
PhageGuard E reduces E. coli on leafy green vegetables
Green
As the natural enemy of bacteria,
phages specifically kill pathogens
like Shiga toxin producing E. coli and
leave the good ones intact. Organic
phages do not require labeling and
can be applied on organic foods.
Easy
Easy to apply and no rinse
required. PhageGuard E can be
sprayed on whole heads or
packaged cut green salads. It has no effect on taste, color or smell of the final product and as a processing aid it does not require labeling.
Smart
PhageGuard E kills E. coli up to
99.9 %, outperforming chemical
antimicrobial washes that consists
of chlorine and hydrogen peroxide.
14 september, 2018
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All in all, this makes PhageGuard E a smart, green and easy to app
vegetables.
How to use PhageGuard E
PhageGuard E is used as a post-harvest in-
heads after harvest or on cut salads in packaged boxes
For successful phage applications the 3 DDDD’s of success are important:
DDDDistribution – get full coverage of the surface areaphage to encounter the bacteria for an instant kill
DDDDosage – using the right amount of phage to assure adequate kill
DDDDwell or contact time - allow a minimum of 30 minutes before the next surface intervention (or chop (blow up the surface area). On wet sur
Effectiveness of PhageGuard E
To assess the effectiveness of PhageGuard E on leafy vegetables,
different E. coli O157 strains at a level of approximately 1x10
with PhageGuard E dilutions to reach 3x107
negative control. Samples were incubated for 24 hours at 4°C (39
enumerated. Data is an average of three independent experiments with two samples per treatment.
This research demonstrates PhageGuard E
reduction of E. coli O157 on leafy vegetables,
1
2
3
4
5
6
Strain #1
Concentration E. coli Log CFU/cm2
Figure 1. PhageGuard E reduces
hts Reserved. This document and the information contained herein
t shall not be construed to imply any warranty or guarantee.
a smart, green and easy to apply hurdle to further enhance
-line spray or dip application. A PhageGuard E solution
s in packaged boxes by using a conventional spray or electrostatic spray
’s of success are important:
full coverage of the surface area by spray-tumble or dip action and keep the surface wet
for an instant kill
the right amount of phage to assure adequate kill
allow a minimum of 30 minutes before the next surface intervention (
(blow up the surface area). On wet surface are phage will remain effective for
To assess the effectiveness of PhageGuard E on leafy vegetables, romaine lettuce samples were
O157 strains at a level of approximately 1x105 CFU/cm². Following contamination,
PFU/cm2 or 3x108 PFU/cm2, or alternatively with tap water (Control) to serve as a
ere incubated for 24 hours at 4°C (39°F) before the E. coli O157 cells were ret
enumerated. Data is an average of three independent experiments with two samples per treatment.
PhageGuard E is equally effective on all four E. coli O157 strains. More phages result in a higher
O157 on leafy vegetables, showing reductions up to 3-log or 99.9%.
Strain #2 Strain #3
E. coli O157 strain
Control 3x10E7 PFU/cm2 3x10E8 PFU/cm2
Figure 1. PhageGuard E reduces E. coli O157 on Romaine lettuce
3x107 PFU/cm
2 3x10
8 PFU/cm
rein remains property of Micreos
e food safety of leafy green
solution can be applied on whole
or electrostatic spray or by dipping.
and keep the surface wet to allow
allow a minimum of 30 minutes before the next surface intervention (inactivating the phage)
remain effective for up to 24 hours.
omaine lettuce samples were contaminated with
/cm². Following contamination, the samples were treated
, or alternatively with tap water (Control) to serve as a
O157 cells were retrieved and
enumerated. Data is an average of three independent experiments with two samples per treatment.
More phages result in a higher
Strain #4
3x10E8 PFU/cm2PFU/cm2
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USDA & FDA approved
PhageGuard E is USDA and FDA approved. FSIS has completed its evaluation and has no objection to the use of the
O157 bacteriophage preparation as an antimicrobial spray, mist, or wash application (or a mix of these application methods)
on beef to control E. coli O157. No labeling statement is required when used under the accepted conditions of use.
approval for the use PhageGuard E on vegetables is pending.
PhageGuard E is a natural and effective antimicrobial against O157 up to 3-log.
PhageGuard E kills E. coli up to 99.9 %, outperforming chemical antimicrobial washes hydrogen peroxide.
For more information regarding this application data sheet
Micreos Food Safety B.V.Micreos Food Safety B.V.Micreos Food Safety B.V.Micreos Food Safety B.V.
Nieuwe Kanaal 7P • 6709 PA Wageningen
Conclusions
hts Reserved. This document and the information contained herein
t shall not be construed to imply any warranty or guarantee.
PhageGuard E is USDA and FDA approved. FSIS has completed its evaluation and has no objection to the use of the
O157 bacteriophage preparation as an antimicrobial spray, mist, or wash application (or a mix of these application methods)
O157. No labeling statement is required when used under the accepted conditions of use.
approval for the use PhageGuard E on vegetables is pending.
PhageGuard E is a natural and effective antimicrobial against E. coli O157 on leafy vegetables
PhageGuard E kills E. coli up to 99.9 %, outperforming chemical antimicrobial washes
this application data sheet please use the following contact information.
• The Netherlands • Tel: +31 (0)888 007 151 • sales
rein remains property of Micreos
PhageGuard E is USDA and FDA approved. FSIS has completed its evaluation and has no objection to the use of the E. coli
O157 bacteriophage preparation as an antimicrobial spray, mist, or wash application (or a mix of these application methods)
O157. No labeling statement is required when used under the accepted conditions of use. The
leafy vegetables, reducing the E. coli
PhageGuard E kills E. coli up to 99.9 %, outperforming chemical antimicrobial washes consisting of chlorine and
contact information.
www.PhageGuard.com