Scientific Literature
 

Targets
Salmonella, Escherichia coli (STEC), Listeria, Shigella

Food Categories
produce, pet food, poultry, meat, fish, dairy

Food Products
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.

Efficacy of Lytic Bacteriophage Preparation in Reducing Salmonella In Vitro, on Turkey Breast Cutlets, and on Ground Turkey.
Journal of Food Protection, 2015
Sharma, C.S., Dhakal, J., and Nannapaneni, R.

Bacteriophages reduce experimental contamination of hard surfaces, tomato, spinach, broccoli, and ground beef by Escherichia coli O157:H7
Applied and Environmental Microbiology, 2008
Abuladze, T., Li, M., Menetrez, M.Y., Dean, T., Senecal, A., and Sulakvelidze, A.

Bacteriophages reduce experimental contamination of hard surfaces, tomato, spinach, broccoli, and ground beef by Escherichia coli O157:H7
Applied and Environmental Microbiology, 2008
Abuladze, T., Li, M., Menetrez, M.Y., Dean, T., Senecal, A., and Sulakvelidze, A.



Technology

Food Safety

Environmental Sanitation

Veterinary Applications

Human Therapeutics

Probiotics