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Phages for Food Safety

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Published on Jan 19, 2011

The foods we eat sometimes become contaminated with dangerous pathogens such as Listeria, E. coli O157:H7, and Salmonella. Traditional food safety interventions are only partially effective and many foods are over-processed to destroy pathogens. These processes can also deleteriously impact the color and taste of foods, and they usually wipe out the natural ingredients and healthy microflora in foods that are beneficial to us and help us stay healthy. Products based on naturally occurring bacteriophages can specifically target and eliminate the bad bacteria in foods. These innovative phage-based products for food safety are all natural, non-toxic and cost effective, and they can help improve the safety of foods without impacting their natural "good" microflora, taste, or appearance.

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