A new study shows that phage technology can be a useful tool for poultry processers experiencing challenges in mitigating bacterial contamination within food products.
In ground turkey, the study showed a decrease in Salmonella prevalence of 38.6 percent (a 17.8 point difference from the control of 46.1 percent and the treatment of 28.3 percent) when turkey parts were treated with Finalyse SAL prior to grinding. Finalyse SAL is an antimicrobial from Arm & Hammer Animal and Food Production that uses naturally occurring phages to reduce presence of Salmonella in poultry processing.