PhageGuard is used by meat and poultry producers of all sizes. They use PhageGuard as a surface intervention to enhance consumer safety.
We offer innovative application solutions that have no effect on the natural taste, texture, appearance or aroma of meat and poultry products.READY TO EAT
- Deli meats are associated with Listeria contamination.
- Listeria continues to grow at refrigeration temperatures during the shelf life of products that support the outgrowth of Listeria.
- Listeria causes Listeriosis, one of the leading causes of death due to foodborne illnesses.
- 1 in 5 people die as a result. People at risk are the young, the old, the unborn foetus and people with immunocompromised conditions.
Articles
Listeria
- PhageGuard Listex Application Data Sheet RTE
- Listeria inactivation on various food contact surfaces and in ready-to-eat dry-cured ham
- Improving Listeria control with bacteriophage application on ready-to-eat deli meat and fresh cheese
- Efficacy of bacteriophages against Listeria in ready-to-eat deli sliced pork ham
Salmonella
- PhageGuard Salmonella Application Data Sheet in Ground Meat
- Salmonella control in minced beef using bacteriophage application
- S. Typhimurium control in raw chicken breast with bacteriophage application
- Reducing Salmonella in ground chicken using bacteriophage treatment
- Efficacy of bacteriophages, organic acids, and UV light for reduction of Salmonella in ground beef
- Efficacy of bacteriophages in reducing Salmonella on various poultry products
- Effects of bacteriophages and PAA against Salmonella in different beef grinding stages
- Control of Salmonella in chicken meat using bacteriophages with plant-based oils
- Bacteriophage application on red meats and poultry to reduce Salmonella in final ground meat products
- How Phages reduce Salmonella in raw poultry processing
Other Applications
Exportable Data and Reports for Regulatory Compliance
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