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Home » Keywords: » bacteriophage

Items Tagged with 'bacteriophage'

ARTICLES

raw chicken breast lightly salted

Study Shows Promise of Phage Treatment in Reducing Salmonella on Raw Chicken Breast

baileehendersonmay23.jpg
Bailee Henderson
January 24, 2024

A recent study has shown the potential of a bacteriophage cocktail for controlling nontyphoidal Salmonella enterica on chicken, while also emphasizing that, because phage efficacy is dependent on many variables, validating treatments for relevant application conditions is key.


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bacteriophage graphic

Antimicrobial Phage Spray Effective Against Foodborne Bacteria, Including Multidrug Resistant E. Coli

baileehendersonmay23.jpg
Bailee Henderson
December 9, 2022

Researchers at McMaster University have developed a new, highly effective tool to mitigate bacterial contamination of foods, including pathogens displaying antimicrobial resistance (AMR), that has great potential for food safety.


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bacteriophage

A Bacterial Virus Helps Spread Salmonella

Rob Kingsley, Ph.D.
April 6, 2021

A toxin-carrying virus is involved in the emergence of a new strain of Salmonella in pigs.


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closeup of a germ
Tech | Processing

Battle versus bacteria heats up

Bacteriophages are providing more firepower for meat and poultry processors in the battle against microbials.
Rich Mitchell
Richard Mitchell
September 3, 2020

In the ongoing war against pathogens in meat and poultry plants, bacteriophages are becoming a potentially potent weapon.


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A Group of Phages
AAMP

Bacteriophages and application in the meat industry

Nelson Gaydos
September 10, 2018
Increasing concerns of the overuse of antibiotics and the negative consumer perception of chemical preservatives in the food industry have spurred an interest for more "natural" antimicrobial compounds. Bacteriophage, also known as phage (/fãj/) fit into this growing category.
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Bacteriophages targeting bacteria

Bacteriophages: Natural disinfectants

Megan Pellegrini
Megan Pellegrini
September 15, 2017

As consumers increasingly demand antibiotic-free meat and poultry (and processors look to avoid antimicrobial resistance), alternative treatment and disinfection methods such as bacteriophages should become more popular in food and medicine.


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