A phage against E. coli must prove its value in the actual meat matrix

A bacteriophage targeting Escherichia coli from raw meat shows potential as a biocontrol tool, but not yet as a practice-ready solution. A study published in Scientific Reports collected 60 swab samples from raw red meat in butcher shops in Iran’s Zanjan Province. E. coli was isolated from 37 samples, representing 61.7% of the investigated series.

The isolates frequently showed resistance to tetracycline, trimethoprim-sulfamethoxazole and amoxicillin, and some carried beta-lactamase genes. Researchers isolated a lytic phage from wastewater and tested it against the 37 E. coli strains recovered from meat. The phage produced clear lysis in 20 isolates, or 54.1%.

Thermal stability immediately defines its possible use. The phage retained activity between –20 and 55°C but was inactivated at 65°C. That makes it relevant primarily for interventions on raw product and within cold-chain conditions, not as a post-cooking measure. It also confirms a crucial limitation: a phage can be highly specific, yet it does not automatically cover every variant of a pathogen.