Phage Φ241 specific for Escherichia coli O157:H7 was isolated from an industrial cucumber fermentation where both acidity (pH≤3.7) and salinity (≥5% NaCI) were high. A method for preparing a food item at least substantially free of Escherichia coli O157:H7 contamination contacted the food item with a bacteriophage Φ241 under conditions for the bacteriophage Φ241 to lyse all or substantially all the Escherichia coli O157:H7 present in the food item, while Escherichia coli strains other than O157:H7 were not affected. A method for detecting the presence of Escherichia coli O157:H7 by contacting a bacteriophage Φ241 with a food item is also disclosed.
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