New research finds way to reduce salmonella by 90% in meat products
The technique is being used to reduce salmonella bacteria in meat products.
An old technology that uses natural bacteria predators, called bacteriophages, is the focus of new research at the University of Nevada, Reno, Nev. The technique is being used to reduce salmonella bacteria in meat products.
“We were able to reduce salmonella by as much as 90% in ground poultry, ground pork and ground beef,” says Amilton de Mello, assistant professor from the College of Agriculture, Biotechnology and Natural Resources at the University of Nevada. “We’re excited to be able to show such good results; food safety is an important part of our work, and salmonella is one of the most prevalent bacteria in the nation’s food supply.”