Micreos, The Netherlands, released the results of a newly published scientific study that found PhageGuard S, a new treatment for Salmonella reduction on food products, to be 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.
This study, carried out by assistant professor Amilton de Mello and his team of researchers at the University of Nevada, Reno, Nev., concluded that traditional chemical treatments such as LA and PAA 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.
PhageGuard S, specifically developed to eliminate Salmonella in meat and poultry products, is USDA and FDA-approved and 100% organic. Unlike traditional chemical treatments, PhageGuard S kills Salmonella without affecting organoleptic properties such as taste, odor or texture in food products.
“Salmonella remains a public health concern, with 1.2 million cases recorded every year in the U.S. alone," says Bert de Vegt, managing director at Micreos Food Safety. “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.”