Micreos, a pioneer in cutting-edge pathogen reduction technology, announces the results of a newly published scientific study which found that PhageGuard S, a new treatment for Salmonella reduction on food products, is 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 and protect worker safety.

This recent study[i], carried out by Assistant Professor Amilton de Mello and his team of researchers at the University of Nevada, 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. These results challenge the perceived effectiveness of traditional chemical interventions for foodborne pathogen control and highlight phages as a superior and more successful alternative for enhanced consumer safety. 

PhageGuard S, specifically developed to eliminate Salmonella in meat and poultry products, is USDA and FDA-approved and 100% organic, addressing increasing consumer demands for more natural food processing aids and industry transparency. 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 US alone[ii]," 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”.

To access Micreos’s latest whitepaper on the replacement of chemicals by phage, please visit: https://www.phageguard.com/phage-post-harvest-poultry/



[i] Y. Yeh et al., ‘Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef’, Meat Science, vol. 139, 2018, pg. 44-48.

[ii] Centers for Disease Control & Prevention: salmonella factsheet.