The Potential of Bacteriophage Cau_Ecp01 Applications Against Escherichia Coli O157:H7 in Beef and Lettuce

Abstract

Escherichia coli O157:H7 is a significant foodborne pathogen characterized by its low infectious dose, resilience to extreme environments, and strong biofilm-forming ability. Bacteriophages (phages) have emerged as promising biocontrol agents due to their host specificity, rapid bactericidal action, and eco-friendly properties. A novel E. coli O157:H7-specific phage, CAU_ECP01, was isolated from a wastewater treatment facility in Anseong-si, South Korea, for this study. Electron microscopy revealed that CAU_ECP01 has a polyhedral head (~115 nm) and a retractable tail (~120 nm), with plaque sizes ranging from 0.5 to 1.0 mm. Genome sequencing identified 169,126 base pairs with a GC content of 37.7% and 269 putative open reading frames, none of which were associated with toxin production or antibiotic resistance. Laboratory assessments showed a 94% adsorption rate within 30 min, a latent period of 20 min, and a burst size of 95.55 PFU per infected cell. This phage also exhibited stable viability across a temperature range of 0–60 °C and pH 4–10. Biofilms treated with CAU_ECP01 at an MOI of 100 were reduced by 1.9 log CFU/cm2 on both stainless steel and HDPE surfaces and by 1.8 log CFU/g on beef and lettuce surfaces. Scanning electron microscopy confirmed substantial biofilm disruption without adversely affecting food quality. These findings highlight the potential of CAU_ECP01 as a safe and effective biocontrol agent in beef and vegetable production and processing, suggesting CAU_ECP01 is an alternative to conventional antimicrobials in food environments for controlling E. coli O157:H7.

Keywords: Escherichia coli O157:H7, Bacteriophage, biofilm, Biocontrol, Genome analysis, Straboviridae