broccoli, cantaloupe, strawberries, pet food, ground turkey, chicken, meat, raw, fillet, cucumber, pork, mung bean, sprouts, seeds, Gala apples, romaine lettuce, tomato, spinach, beef, steak, leafy, greens, chuck, roast, salmon, cheese, melon, dry-cured ham, smoked, yogurt, honeydew melon, leaf
Phage biocontrol improves food safety by significantly reducing both the concentration and occurrence of Escherichia coli O157:H7 in various foods
Journal of Food Protection, 2020
Vikram, A., Tokman, J., Woolston, J., and Sulakvelidze, A.
Reduction of Listeria monocytogenes on chicken breasts by combined treatment with UV-C light and bacteriophage ListShield.
Yang, S., Sadekuzzaman, M., and Ha, S.-D.
Bacteriophage preparation lytic for Shigella significantly reduces Shigella sonnei contamination in various foods.
PLoS One , 2017
Soffer N, Woolston J, Li M, Das C, Sulakvelidze A.
Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFresh™
Poultry Science, 2016
Sukumaran, A.T., Nannapaneni, R., Kiess, A., and Sharma, C.S.
Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials.
International Journal of Food Microbiology, 2015
Sukumaran, A.T., Nannapaneni, R., Kiess, A., and Sharma, C.S. (