Study reveals PhageGuard Salmonella treatment more effective than chemicals
The findings are of particular interest to meat and poultry processors looking to minimize the use of chemicals in their production processes.
Micreos, The Netherlands, released the results of a newly published scientific study that found PhageGuard S, a new treatment for Salmonella reduction on food products, to be more effective than lactic acid (LA) and peracetic acid (PAA). The findings are of particular interest to meat and poultry processors looking to minimize the use of chemicals in their production processes.
This study, carried out by assistant professor Amilton de Mello and his team of researchers at the University of Nevada, Reno, Nev., concluded that traditional chemical treatments such as LA and PAA cut Salmonella levels by under 60%. However, PhageGuard S, a natural phage solution, significantly reduces bacterial levels, killing up to 94% of Salmonella in the samples tested.