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Phages were isolated from pig or cattle manure effluent. Beans and seeds after being soaked in an Ent.?asburiae JX1 suspension (106?CFU?ml?1) and in a phage cocktail (106?PFU?ml?1) for 20?min were sprouting under very similar conditions (temperature, humidity) as previously described (Kocharunchitt et?al. 2009). Combined treatment significantly http://www.selleck.cn/products/nlg919.html (P? http://www.selleckchem.com/products/bmn-673.html 2009). The authors did not note synergistic activity of the Ent.?asburiae JX1 strain and phage mixture on tomato http://www.selleckchem.com/products/pexidartinib-plx3397.html fruits. Differences between the trials result from various conditions among stored tomatoes and sprouting mung beans (temperature, incubation period, humidity, nutrient composition of sprouts and tomatoes, remnants of antimicrobial agents on tomato surface). Magnone et?al. (2013) found that another type of combined treatment of fresh vegetables (phage application before storage at 10��C and levulinic acid produce wash after storage at 10��C) was more successful in reduction in bacterial count (E.?coli O157:H7, Shigella ssp. and Salmonella) in cases where one-step treatment did not bring satisfactory results. As in previously described trials based on reduction in E.?coli O157:H7 in lettuce, similar attempts with Salmonella enterica Enteritidis and Typhimurium serovars were made (Spricigo et?al. 2013). Fresh-cut romaine lettuce was purchased from a local store in Spain. Pieces of lettuce were contaminated by Salm.?enterica Enteritidis or by Salm.?enterica Typhimurium (105?CFU?ml?1 for 5?min). During three-phage cocktail treatment at room temperature (109?PFU?ml?1), the number of bacterial cells was evaluated after 30 and 60?min. In all examples, the phage cocktail significantly (P?