Phage-Based Biocontrol of Escherichia coli Contamination in Non- Thermal Ready-to-Eat Shrimp Products at West Coast Frozen Foods

Abstract

Raw, ready-to-eat shrimps are susceptible to contamination by food-borne pathogens at
various processing stages, from harvesting through packaging before export. As a result,
these products are vulnerable to bacterial contamination. Among bacteria, Escherichia coli
serves as an indicator of faecal contamination, and its presence in the products poses a
public health risk. To reduce contamination, conventional methods such as thermal
processing, freezing, or chemical antimicrobials are employed; however, these methods are
often unsuitable, leaving chemical residues or affecting product quality. Thus, a safer, more
efficient method that does not affect public health or the environment is needed. The
bacteriophage plays a vital role in the fight against contamination due to its host specificity,
self-replication and eco-friendliness. The applications of phage integrations cover many
fields, especially in food processing due to their wide application. They have also been
designed to fight food-borne pathogens, especially in fish products. This research aims to
reduce Escherichia coli in the shrimp and water from the West Coast Frozen Foods Pvt
Ltd treatment plant. The results show that using phages could significantly cut down
bacterial contamination during production. As a result, this phage-based method could help
produce safe seafood for consumers and support a sustainable global food system.