Increasing concerns of the overuse of antibiotics and the negative consumer perception of chemical preservatives in the food industry have spurred an interest for more "natural" antimicrobial compounds. Bacteriophage, also known as phage (/fãj/) fit into this growing category.

As a meat processor, it’s not only important to know what you are doing, but also why you are doing it and how it works. Every ingredient added to a food product is done so for a specific purpose.