Journal of Food Safety, 2020
Treatment of fresh produce with a Salmonella-targeted bacteriophage cocktail is compatible with chlorine or peracetic acid and more consistently preserves the microbial community on produce.
Moye Z, Rajanna C, Tokman J, Fanelli B, Hasan N, Marek P, Senecal A, Sulakvelidze A.
PLoS One, 2017
Bacteriophage preparation lytic for Shigella significantly reduces Shigella sonnei contamination in various foods.
Soffer N, Woolston J, Li M, Das C, Sulakvelidze A.
Journal of Food Protection, 2004
Optimizing Concentration and Timing of a Phage Spray Application To Reduce Listeria monocytogenes on Honeydew Melon Tissue.
Leverentz, B., Conway, W.S., Janisiewicz, W., and Camp, M.J.