An old technology that uses natural bacteria predators, called bacteriophages, is the focus of new research at the University of Nevada, Reno. The technique is being used to reduce salmonella bacteria in meat products.

Assistant Professor Amilton de Mello, from the College of Agriculture, Biotechnology and Natural Resources at the University of Nevada, Reno, presented his research at the international American Meat Science Association's conference that ends today in Texas.