Micreos, a pathogen reduction technology company, has announced the results of a newly published scientific study which found that PhageGuard S, a new treatment for Salmonella reduction on food products, is 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 and protect worker safety, the company said.
This study by Assistant Professor Amilton de Mello and his team of researchers at the University of Nevada concluded that traditional chemical treatments 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. These results highlight phages as a more successful alternative for enhanced consumer safety, the company said.
PhageGuard S, specifically developed to eliminate Salmonella in meat and poultry products, is organic and USDA and FDA approved and organic, addressing increasing consumer demands for natural food processing aids and industry transparency. PhageGuard S kills Salmonella without affecting organoleptic properties such as taste, odor or texture in food products, the company said.
“Salmonella remains a public health concern, with 1.2 million cases recorded every year in the US alone[i]," said Micreos Food Safety Managing Director Bert de Vegt. “Although lactic acid and peracetic acid are widely deployed throughout the industry, consumer demand and health and safety concerns call for different solutions. This report echoes the results we have observed in numerous commercial trials in poultry, fish and red meats and makes a convincing case for switching to phage.”The whitepaper is available at https://www.phageguard.com/phage-post-harvest-poultry/