This study aimed to evaluate the use of bacteriophages as "bio-sanitizers" to prevent and to control E. coli O157:H7 growth in cherry tomatoes. Phages with specificity towards this pathogen were propagated, titrated and characterized through transmission electron microscopy and it was also determined the feasibility of the isolated phages after the sanitization process for further application on the tomatoes. Furthermore, the in vitro behavior of E. coli O157:H7 in the presence or absence of the viral particles and the lytic spectrum of the isolated phages were also determined. Moreover, the action of a pool of bacteriophages and some chemical sanitizers commonly used in the food industry were compared in terms of the growth of E. coli O157:H7 and their potential as life extending agents was evaluated for tomatoes stored at room temperature. Bacteriophages reached high concentrations, ranging from 10^9 to 10^(14) PFU/mL and were predominantly specific for the Escherichia genus, showing no lytic activity for Salmonella, Pseudomonas, Enterobacter and Enterococcus. Bacteriophages were classified within the Myoviridae family and presented viability after the sanitization processes with sodium dichloroisocyanurate and hydrogen peroxide. There was no significant difference (p>0.05) between the sanitizing action of the pool of bacteriophages and the chemical sanitizers in the growth of E. coli O157:H7. Through in vitro assays, we found that bacteriophages substantially reduce microbial growth and, thus, showed potential as biological sanitizers.
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