Antimicrobial-resistant Salmonella poses a severe threat to food safety and public health, particularly through persistent biofilms on food-processing surfaces and animal-derived products. Traditional disinfection methods often fail against biofilms, while antibiotic overuse accelerates resistance. Bacteriophages offer a targeted, sustainable alternative, but their real-world efficacy in food systems remains underexplored. This study addresses critical gaps by evaluating a novel phage's potential to combat biofilms in relevant food matrices (dairy, meat, and eggs) and on common food-contact surfaces (PP/PE). By demonstrating practical biocontrol under varying storage conditions, this research advances phage-based strategies to enhance food safety while mitigating antimicrobial resistance-a priority for global health and sustainable agriculture. The findings have direct implications for industry sanitation and regulatory approvals for phage applications in food systems.
Chong et al. (Thu,) studied this question.