DE WEEK VAN VMT – Bacteriofagen kunnen toegepast worden als hulpstof, om zo heel specifiek één type bacterie aan te vallen en te doden. Hun specificiteit is een belangrijk voordeel bij de toepassing als conserveermiddel in voeding. Wat is de huidige status rondom de inzet van fagen in de voedingsindustrie? … Continue reading →

At Micreos Food Safety we firmly believe that nature itself provides the solutions for modern day challenges. As the natural enemy of bacteria, phages specifically kill pathogens such as Salmonella, Listeria and E. Coli while leaving the good ones intact. Phages can be used directly on food contact surfaces or … Continue reading →

Easy to apply, the use of PhageGuard S provides an additional hurdle in the final stages of processing by killing Salmonella where other interventions cannot be used due to detrimental effect on the finished product and lack of efficacy. Salmonella continues to become exposed as raw materials move through disassembly … Continue reading →

At Our newest Application Data Sheet is out! PhageGuard Listex can be used to protect your processing environment and food contact surfaces against Listeria. Listeria monocytogenes has a persistent ability to form biofilms matrices in Food Contact Surfaces (FCS) and Food Processing Environment (FPE) like floors, drains, conveyor belts, freezer … Continue reading →

Western Food Processor magazine has featured Micreos Food Safety and our Sales Director North America in their summer edition Below the entire article can be read Phage technology has become mainstream as processors across a variety of food industries recognize the benefits of pathogen kill, load reductions and associated health … Continue reading →

At Micreos Food Safety we develop cutting-edge proprietary products based on phage technology like PhageGuard. Our success is based on a history of successful collaborations with top universities, institutes and customers around the globe. One of these collaborations involves Prof. Dr. Martin J. Loessner, a professor of food microbiology at a … Continue reading →