Lytic bacteriophages are bacterial viruses that upon infection kill their host cells and therefore have
re-emerged as biological control agents of bacterial pathogens, particularly in the field of food related infections.
Here, we investigated the stability in different food matrices of five phage isolates capable of controlling the
foodborne pathogen Salmonella enterica
serovar Enteritidis (SE).
We found that twophages, originally isolated fromfood sources,were up to 5 logsmore stable than three
phages isolated from sewage, in ten food matrices (fresh and processed) at both 4°C and 18°C.
Lytic phages isolated from contaminated food sources seem to be a better choice when structuring
phage cocktails to be used in the control of SE in food management protocols.