The effect of physical and chemical treatments to reduce staphylococcal phages was investigated. To determine impact of physical treatment on viability of phages, two staphylococcal phages (SAP84 and SAP89) were treated with multiple heat (55oC and 60oC) and pH (pH4, 7, 10) conditions. Viability of SAP 84 was dramatically reduced at 60C and SAP 89 was completely inactivated at 60C within 25 min. Overall, the two phages were stable under all the pH conditions tested except for the SAP 89 at pH 10. Treatments, a 10% FAS (Ferrous Ammonium Sulfate) solution and various density of ethanol and sodium hypochlorite were used to reduce the two phages. SAP 84 was unstable in 50% and 70% ethanol. However, SAP 84 and SAP 89 showed high tolerance after exposure to 100 ppm of sodium hypochlorite which is known as an effective sterilizer. As soon as the two phages were treated with 10% FAS, which is used as a virucidal agent, they were inactivated and did not form any plaque. The result of this study provides additional evidence that staphylococcal phages can be controlled by various physicochemical treatments.

ABSTRACT
 Materials and Methods
  황색포도상구균 박테리오파지 분리
  숙주 저해 특성
  형태학적 특성
  황색포도상구균 박테리오파지에 대한 물리적 처리
  통계 분석
 Results and Discussion
  황색포도상구균 박테리오파지 분리와 특성
  물리적 처리에 따른 저감화 효과
  화학적 처리에 따른 저감화 효과
 국문요약
 References

• 백다윤(가천대학교 식품생물공학과) | Da-Yun Baek (Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University)
• 박종현(가천대학교 식품생물공학과) | Jong-Hyun Park (Department of Food Science and Biotechnology, College of BioNano Technology, Gachon University)
• 조성래(㈜파티쉐미진푸드) | Sung-Rae Cho (Patissier Mijin Food)
• 이영덕(서원대학교 식품공학과) | Young-Duck Lee (Department of Food Science and Engineering, Seowon University) Correspondence to