Human pathogenic bacteria on fresh produce and their control using bacteriophage treatment: an E. coli example from the Sunshine Coast region

Consumers are placing increasing importance on an environmentally friendly way of food production and are turning to organically produced fruit and vegetables. Organic farming rejects the use of synthetic pesticides or fertilisers, growth promoters, antibiotics, or transgenic organisms. However, the use of manures that replace synthetic fertilisers is associated with a risk of contamination of produce with pathogenic microorganisms. There have been a considerable number of foodborne outbreaks associated with fresh produce, resulting in hospitalisations and deaths worldwide. Accordingly, bacteriophages have gained much attention as a safe, effective, and organic method for removal of pathogenic microorganisms from fresh produce. Bacteriophage treatments for control of pathogenic E. coli and other pathogens on fresh produce have several advantages over currently used treatments, including their host specificity, safety, low impact on sensory qualities of fresh produce, and their ease of isolation over other antimicrobial agents.