Control of Bacillus cereus in rice cake and food contact surfaces with novel Becedseptimavirus genus phage BCC348 and its partial SPOR domain-containing endolysin LysBCC348

Here, we investigated the novel bacteriophage BCC348 and its endolysin LysBCC348 as alternative antimicrobials against the major foodborne pathogen Bacillus cereus . The Becedseptimavirus genus phage BCC348 effectively inhibited the growth of B. cereus ATCC 27348 with a remarkable burst size of ∼600 PFU/infected cell. The cation-dependent amidase endolysin LysBCC348 lysed the host B. cereus and Listeria monocytogenes and EDTA-treated Gram-negative pathogens. In a cold storage model of Korean rice cake, Garaetteok , BCC348 significantly reduced artificially contaminated B. cereus counts to undetectable levels within 3 days. Treatment with LysBCC348 also achieved a ∼1.3-log reduction of B. cereus and ∼60% biofilm removal from food contact surfaces. Genes related to DNA modification and sporulation prevention in BCC348, as well as a partial sporulation-related repeat (SPOR) domain in LysBCC348, are thought to enhance the efficacy of BCC348 in controlling B. cereus . These results suggest that BCC348 and LysBCC348 are promising alternative candidates to mitigate B. cereus contamination in the food industry. • Phage BCC348 belonging the genus Becedseptimavirus can lyse Bacillus cereus cells. • BCC348 reduces the number of contaminated B. cereus cells in rice cake, Garaetteok. • Endolysin LysBCC348 with a partial SPOR domain lyses broad spectrum of bacteria. • LysBCC348 disrupts B. cereus cells and biofilms formed on food contact surfaces.