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Industry News & Trends / Food Safety / New Technologies / Poultry Processing & Slaughter
on August 21, 2020

Phage technology could protect poultry against Salmonella

Food safety study found reduced prevalence of the pathogen in ground turkey after treatment.

Ground turkey treated with naturally occurring phage technology had a decreased prevalence of Salmonella compared to other treatment methods, reveals a new study.

“We want to reduce the number of pathogens so that we can keep all of our consumers safe and to reduce the risk of consumption of poultry…

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