Method for produce sanitation using bacteriophages

Abstract

A method for produce sanitation using bacteriophages is disclosed. According to one embodiment of the present invention, the method includes the steps of (1) providing at least one bacteriophage; and (2) applying the bacteriophage to the produce. The produce may include fruits and vegetables. The produce may be freshly-cut produce, damaged produce, diseased produce, or contaminated produce. The produce may be sprayed with bacteriophage, washed with bacteriphage, immersed in a liquid containing bacteriophage, etc. The bacteriophage may be applied once, periodically or continuously. In one embodiment, chemical sanitizers may also be applied to the produce.

1 . A method for sanitation of produce, comprising: 
 providing at least one bacteriophage effective against Vancomycin Resistant Enterococci (VRE),  Staphylococcus, Pseudomonas, Campylobacter, E. coli, Salmonella,  or a combination thereof; and    applying the bacteriophage to the produce;    wherein the produce is selected from the group consisting of: fruits, vegetables, and combinations thereof.    
     
     
         2 . The method of  claim 1 , wherein the produce comprises at least one of freshly cut produce, damaged produce, diseased produce, or contaminated produce.  
     
     
         3 . The method of  claim 1 , wherein the application of the bacteriophage to the produce comprises spraying the bacteriophage on the produce.  
     
     
         4 . The method of  claim 1 , wherein the application of the bacteriophage to the produce comprises misting the bacteriophage on the produce.  
     
     
         5 . The method of  claim 1 , wherein the application of the bacteriophage to the produce comprises washing the produce in the bacteriophage.  
     
     
         6 . The method of  claim 1 , wherein the application of the bacteriophage to the produce comprises immersing the produce in a solution containing the bacteriophage.  
     
     
         7 . The method of  claim 1 , wherein the application of the bacteriophage to the produce comprises periodically applying the bacteriophage to the produce.  
     
     
         8 . The method of  claim 1 , wherein the application of the bacteriophage to the produce comprises continuously applying the bacteriophage to the produce.  
     
     
         9 . The method of  claim 1 , further comprising applying at least one chemical sanitizer to the produce.  
     
     
         10 . The method of  claim 9 , wherein the application of the bacteriophage to the produce and the application of the chemical sanitizer to the produce are performed substantially simultaneously.  
     
     
         11 . The method of  claim 1 , wherein the application of the bacteriophage to the produce comprises applying the bacteriophage to the produce in an amount effective to reduce colonization of pathogenic bacteria susceptible to the bacteriophage by at least one log.  
     
     
         12 . The method of  claim 1 , wherein the bacteriophage comprises a bacteriophage cocktail.  
     
     
         13 . The method of  claim 12 , wherein the bacteriophage is targeted against at least one food-borne pathogen.  
     
     
         14 . The method of  claim 13 , wherein the food-borne pathogen comprises at least one of  Salmonella  or shiga toxin-producing  E. coli.    
     
     
         15 . The method of  claim 1 , wherein the bacteriophage comprises at least one pH-resistant bacteriophage.  
     
     
         16 . The method of  claim 1 , further comprising applying bacteriocin nisin to the produce.  
     
     
         17 . The method of  claim 1 , wherein the VRE is selected from the group consisting of:  E. faecium, E. faecalis, E. gallinarium,  and a combination thereof.  
     
     
         18 . The method of  claim 17 , wherein the bacteriophage is applied in an amount sufficient to result in a 1 to 3 log reduction of the VRE.  
     
     
         19 . The method of  claim 1 , wherein the  Pseudomonas  is  Pseudomonas aeruginosa.    
     
     
         20 . The method of  claim 1 , wherein the  Salmonella  is  Salmonella enteritidis.    
     
     
         21 . The method of  claim 1 , wherein the  Staphylococcus  is  Staphylococcus aureus, Staphylococcus epidermidis,  or a combination thereof.