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Phage offer superior salmonella kill over chemicals in poultry processing

A newly published scientific study found that PhageGuard S, a new treatment for Salmonella reduction on food products, is more effective than lactic acid (LA) and peracetic acid (PAA) in reducing salmonella in beef trimmings.

These results challenge the perceived effectiveness of traditional chemical interventions for foodborne pathogen control and highlight phages as a superior and more succesful alternative for enhanced consumer safety.

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