Journal of Food Protection, 2020
Phage biocontrol improves food safety by significantly reducing both the concentration and occurrence of Escherichia coli O157:H7 in various foods
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.
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.
Poultry Science, 2016
Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFresh™
Sukumaran, A.T., Nannapaneni, R., Kiess, A., and Sharma, C.S.
Journal of Food Protection, 2015
Efficacy of Lytic Bacteriophage Preparation in Reducing Salmonella In Vitro, on Turkey Breast Cutlets, and on Ground Turkey.
Sharma, C.S., Dhakal, J., and Nannapaneni, R.