Treatment of fresh produce with a Salmonella ‐targeted bacteriophage cocktail is compatible with chlorine or peracetic acid and more consistently preserves the microbial community on produce
Author:
Affiliation:
1. Intralytix, Inc. Baltimore Maryland
2. CosmosID, Inc. Rockville Maryland
3. The Food Protection and Innovative Packaging Team, U.S. Army Combat Capabilities Development Command Soldier Center Natick Massachusetts
Funder
U.S. Army Combat Capabilities Development Command Soldier Center
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12763
Reference41 articles.
1. The Hurdle Concept in Fruit Processing
2. Effective inhibition of Salmonella Typhimurium in fresh produce by a phage cocktail targeting multiple host receptors
3. Produce-associated foodborne disease outbreaks, USA, 1998–2013
4. Host receptors for bacteriophage adsorption
5. What are the consequences of the disappearing human microbiota?
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