Farmers Weekly
US scientists believe they have found an effective way to cut salmonella rates from meat products using novel virus strains.
The researchers, from the University of Nevada, have reduced salmonella in meat products by up to 90% after using a new pathogen prevention system.
In the research, meat products contaminated with four salmonella strains were infected with myoviridae bacteriophages – a virus that targets and destroys targeted bacteria. They are not considered harmful to human health.
https://www.fwi.co.uk/poultry/bacteria-killer-found-to-target-salmonella-on-poultrymeat.htm
FoodWorld 