The use of phage and bioluminescence for monitoring and control of shiga toxigenic E. coli

Khashayar Farrokhzad, Purdue University

Abstract

In addition to the relatively stable prevalence of foodborne pathogens in meat based foods there has been an increase in foodborne illness due to consumption of minimally processed and ready-to-eat (RTE) foods, particularly fresh produce. In both cases Shiga toxin-producing E. coli (STEC), especially O157:H7, are a constant cause of illness with other serovars becoming increasingly problematic. In this manuscript multiple experiments using bioluminescence and bacteriophage for the monitoring and control of Shiga toxin-producing E. coli in plant and animal based foods and food production environments are discussed. Results from these experiments will increase our knowledge of the behavior of these pathogens enabling us to devise better food production practices and control methods.

Degree

Ph.D.

Advisors

Csonka, Purdue University.

Subject Area

Food Science|Microbiology

COinS