الفهرس 
Enteroaggregative E. coli (EAEC)Only 14 pages are availabe for public view
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Abstract
Food safety is essential in the foodstuffs industry since most bacterial pathogens may cause foodborne illnesses and harm public health. In food, E. coli infection was recognized as the major cause of many cases of foodborne diseases. Moreover, the hazards have increased remarkably as most bacteria have acquired resistance to many antibiotics. Phages are a natural alternative agent that can be used for food preservation; they are viruses that can target bacteria specifically without causing harm to human, plant, or animal cells.
This research aimed to evaluate the efficacy of phage in suppressing E. coli strains isolated from food samples. The phage was collected from sewage water and tested against E. coli isolate (EC/20) in vitro. This study got fifty-one E. coli isolates from one hundred food samples with an isolation rate of 51% (51/100).