Experimental findings demonstrate that lyophilized bacteriophages reduce Salmonella in food items, suggesting their use in food safety applications.
The findings demonstrate that the tested bacteriophages remained stable under tested environmental conditions and effectively reduced at least 1 log10 CFU g-1 of Salmonella load in contaminated chicken feed, meat, and lettuce. These results highlight their potential as practical biocontrol agents in food safety applications.
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Yetişkin et al. (2026) studied this question.
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