{
  "abstract": "Foodborne illnesses caused by Escherichia coli remain a major public health concern because of their impact on food safety and the role of E. coli as a reservoir of antimicrobial resistance genes. Bacteriophages have emerged as promising biocontrol agents due to their host specificity, safety, and ability to selectively target bacterial. In this study, a lytic three-phage cocktail, was developed and evaluated for the control of E. coli in lettuce stored under refrigerated (4 °C) and ambient (25 °C) conditions. Phages were selected based on their lytic activity, host range, and complementary infectivity profiles against reference and wastewater-derived E. coli strains. The antimicrobial efficacy of the cocktail was assessed in lettuce artificially contaminated with E. coli ATCC 25922 or B1348 (MOI 1000; 1 × 10 8 PFU/mL per phage), and bacterial populations were quantified after 6 and 24 h. The cocktail significantly reduced E. coli ATCC 25922, achieving maximum reductions of 2.64 log CFU/g after 6 h at 25 °C and 2.47 log CFU/g after 24 h at 4 °C (p < 0.001). No significant reduction was observed for strain B1348. These findings demonstrate the potential of wastewater-derived lytic phages as biocontrol agents to improve the microbiological safety of fresh produce.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "name": "Alba-Rayen Araya-Acosta"
    },
    {
      "name": "Mario Tello"
    },
    {
      "name": "Cesar Huiliñir"
    },
    {
      "name": "Ricardo Salazar"
    },
    {
      "name": "Verónica García"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/cmbs6qe27a6ps.bib",
  "cited_by": 0,
  "doi": "10.1016/j.lwt.2026.119867",
  "fulltext_url": null,
  "id": "cmbs6qe27a6ps",
  "issns": [
    "0023-6438",
    "1096-1127"
  ],
  "landing_url": "https://hal.science/hal-05791655v1",
  "language": "en",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.sdv"
    ],
    [
      "openalex",
      "2303|Bacteriophages and microbial interactions"
    ]
  ],
  "openalex": "W7203772339",
  "pdf_url": "https://www.sciencedirect.com/science/article/pii/S0023643826008790/pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-11",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/cmbs6qe27a6ps.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:53Z",
      "native_id": "hal-05791655",
      "source": "hal",
      "url": "https://hal.science/hal-05791655v1"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:2303|Bacteriophages and microbial interactions",
      "subfield": "ecology"
    }
  ],
  "title": "A bacteriophage cocktail for reducing Escherichia coli contamination in lettuce during storage conditions",
  "title_text": "A bacteriophage cocktail for reducing Escherichia coli contamination in lettuce during storage conditions",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:53Z",
  "url": "https://research.draconitic.com/paper/cmbs6qe27a6ps",
  "venue": "LWT - Food Science and Technology",
  "versions": []
}