PhageGuard E. coli

Description

PhageGuard contributes to safer food production by using phages. As the natural enemy of bacteria, phages specifically kill pathogens like E. coli O157, and leave the good ones intact. They are green, smart and easy to apply on food via spraying or dipping. Using PhageGuard as a surface intervention to enhance consumer safety.

A natural, clean-label solution, PhageGuard E is FDA GRAS and USDA-accepted to specifically combat E. coli O157.

The PhageGuard advantage is precision. PhageGuard E (PGE) is a cocktail of two bacteriophages that targets Shiga toxin-producing E. coli O157 (STEC O157) in your food products, without affecting taste, odour or texture. E. coli O157 is a serious foodborne pathogen, most commonly linked to beef, and a major concern for meat processors. PhageGuard E gives processors a natural intervention that works alongside existing food safety programs.

How To Use

• Apply PhageGuard E by spraying or dipping onto beef carcasses, primals, sub-primals, cuts and trimmings, or onto fresh produce.
• Phages are sensitive to chlorine, hydrogen peroxide and peracetic acid (PAA). PhageGuard E can be applied after these chemicals, but not mixed with them. Do NOT let chemical residues come in contact with prepared phage solution.
• Use dechlorinated water (Cl <1 ppm) to prepare the phage solution.
• Use the phage solution as a last step in your intervention process.
• Most of the reduction happens within the first hour after application, and phage activity on food lasts up to 24 hours.
• Store PhageGuard E in a closed container at refrigerated conditions (2–8 °C). Avoid prolonged exposure above 30 °C, and do not freeze.
• Dosage depends on the product and application point. Contact FMCG for a recommended dosage for your process.

Advantages

• Two-phage cocktail covers 90% of all E. coli O157 strains
• Reduces E. coli O157 on refrigerated beef by up to 2 log10
• Works fast, with maximum kill reached within 6 hours of treatment
• More effective than lactic and peracetic acid at reducing E. coli O157 on vacuum-packed beef (University of Nevada, Meat Science 2020)
• No impact on colour, taste, texture or odour
• No need to reformulate products
• Non corrosive to equipment
• No wastewater issues
• Harmless to humans, animals and plants
• Antibiotic-free, so no contribution to antibiotic resistance
• Can be used post-slaughter or in later processing stages
• Available in 100 mL and 1000 mL bottles

Trial Results

Refrigerated beef inoculated with E. coli O157 and treated with PhageGuard E, stored at 4 °C. Source: Micreos Food Safety, Reciprocal Meat Conference 2018.

Approvals

• FDA GRAS Notice No. 757 (FDA has no questions, August 2018) for beef carcasses, sub-primals, cuts, trimmings and fresh vegetables
• Classified as a processing aid by USDA

Certifications

• Kosher Certificate
• FSSC 22000
• Halal certificate

Articles

• Post-Harvest Application of Bacteriophages on Beef as a Natural Intervention Against E. coli O157 (Reciprocal Meat Conference 2018)
• Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions (Meat Science, 2020)
• Bacteriophage Applications for Food Production and Processing

Applications