Phage technology can reduce Salmonella on ground turkey

摘要

Phage decontamination technology reduced Salmonella levels in a three-month ground turkey pilot plant trial, showing the safety and effectiveness of the food safety intervention in a real world processing environment."Phage has proven to be a beneficial intervention as a part of our system. As part of our data collection, we have noticed no impact on the shelf-life of our product," Benjamin Roman, FSQA Director, Prestage Foods, said during Industry Insights on UsingPhage to Combat Salmonella and Listeria in Meats and Fish.