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Characteristics of coliphage ECP4 and potential use as a sanitizing agent for biocontrol of Escherichia coli O157:H7

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dc.contributor.authorLee, Young-Duck-
dc.contributor.authorKim, Jin-Young-
dc.contributor.authorPark, Jong-Hyun-
dc.date.available2020-02-28T22:42:09Z-
dc.date.created2020-02-06-
dc.date.issued2013-12-
dc.identifier.issn0956-7135-
dc.identifier.urihttps://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/14062-
dc.description.abstractEscherichia coli O157:H7 is an important pathogenic bacterium to humans because it produces various toxins, such as shiga-toxin. Coliphage ECP4, which belongs to the Siphoviridae family, was isolated from bovine feces to test its utility as a potential agent for the biocontrol of E. coli O157:H7. The burst size of coliphage ECP4 was about 80 PFU/cell, after a latent period of 30-35 min. Coliphage ECP4 was susceptible to temperatures above 70 degrees C; however, its stability was slightly reduced to 1-2 log PFU/ml after 30 min in 70% ethanol. In addition, the shiga toxin gene was not detected on coliphage ECP4. Coliphage ECP4 inhibited the growth of E. coli O157:H7 in vegetable juice, and was not detected in cabbage after 5 h. When coliphage ECP4 was applied to biofilm-formed E. coli O157:H7, E. coli O157:H7 was efficiently reduced. The newly identified coliphage ECP4 might effectively reduce E. coli O157:H7 or its biofilmed-form. Therefore, the coliphage ECP4 might be an efficient sanitizer for fresh produce contaminated with E. coli O157:H7 in the biofilm environment. (C) 2013 Elsevier Ltd. All rights reserved.-
dc.language영어-
dc.language.isoen-
dc.publisherELSEVIER SCI LTD-
dc.relation.isPartOfFOOD CONTROL-
dc.subjectSHIGA TOXIN 2-
dc.subjectBIOFILM FORMATION-
dc.subjectWASTE-WATER-
dc.subjectBACTERIOPHAGES-
dc.subjectPHAGE-
dc.subjectINACTIVATION-
dc.subjectSUSCEPTIBILITY-
dc.subjectDIVERSITY-
dc.subjectEVOLUTION-
dc.subjectCELLS-
dc.titleCharacteristics of coliphage ECP4 and potential use as a sanitizing agent for biocontrol of Escherichia coli O157:H7-
dc.typeArticle-
dc.type.rimsART-
dc.description.journalClass1-
dc.identifier.wosid000324153300001-
dc.identifier.doi10.1016/j.foodcont.2013.04.043-
dc.identifier.bibliographicCitationFOOD CONTROL, v.34, no.2, pp.255 - 260-
dc.identifier.scopusid2-s2.0-84878797154-
dc.citation.endPage260-
dc.citation.startPage255-
dc.citation.titleFOOD CONTROL-
dc.citation.volume34-
dc.citation.number2-
dc.contributor.affiliatedAuthorLee, Young-Duck-
dc.contributor.affiliatedAuthorKim, Jin-Young-
dc.contributor.affiliatedAuthorPark, Jong-Hyun-
dc.type.docTypeArticle-
dc.subject.keywordAuthorE. coli O157:H7-
dc.subject.keywordAuthorColiphage-
dc.subject.keywordAuthorBiocontrol-
dc.subject.keywordAuthorBiofilm-
dc.subject.keywordPlusSHIGA TOXIN 2-
dc.subject.keywordPlusBIOFILM FORMATION-
dc.subject.keywordPlusWASTE-WATER-
dc.subject.keywordPlusBACTERIOPHAGES-
dc.subject.keywordPlusPHAGE-
dc.subject.keywordPlusINACTIVATION-
dc.subject.keywordPlusSUSCEPTIBILITY-
dc.subject.keywordPlusDIVERSITY-
dc.subject.keywordPlusEVOLUTION-
dc.subject.keywordPlusCELLS-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
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