Characterisation and application of newly isolated coliphages and Salmonella phages as biocontrol agents on fresh-cut mixed vegetables

This research focuses on isolating bacteriophages to effectively eliminate bacteria on fresh produce, which is often consumed without further processing. The newly isolated bacteriophages were biologically and genetically characterised to assess their suitability as biocontrol agents. Promising results were observed in in situ studies on fresh-cut mixed vegetables treated with either single bacteriophage applications or a combination of bacteriophages and natural plant extracts. These findings highlight the potential of bacteriophages as an alternative method for controlling bacterial contamination in minimally processed foods, preserving the organoleptic properties of fresh food items while also reducing reliance on chemical sanitizers.