Phage technology can reduce Salmonella on ground turkey
The decontamination process harnesses harmless viruses to target and destroy bacterial cells.
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…