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BACKGROUND: in food. METHODS: strains previously isolated from ready-to-eat chicken products were tested for antimicrobial susceptibility and used for phage isolation. RESULTS: growth (87.22%) in artificially inoculated chicken fillets than individual treatment with bacteriophage or thyme essential oil. CONCLUSION: phage and thyme oil combination in the food industry to achieve food safety goals and consumer protection as well as mitigate the antimicrobial resistance crisis.
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Abdallah et al. (2021) studied this question.