In recent years, foodborne diseases caused by pathogens have been increasing. Therefore,
it is essential to control the growth and transmission of pathogens. Bacteriophages (phages) …

In the food industry, despite the widespread use of interventions such as preservatives and
thermal and non-thermal processing technologies to improve food safety, incidences of …

Salmonella is a widely distributed foodborne pathogen. The use of Salmonella phages as
biocontrol agents has recently gained significant interest. Because the Salmonella genus …

Salmonella is one of the most common foodborne pathogens around the world. Phages are
envisioned as a new strategy to control foodborne pathogenic bacteria and food safety. A …

Salmonella spp. is a leading cause of gastrointestinal enteritis in humans where it is largely
contracted via contaminated poultry and pork. Phages can be used to control Salmonella …

Foodborne salmonellosis is a global threat to public health. In the current study, we describe
the isolation and characterization of two broad-spectrum, lytic Salmonella phages: SPHG1 …

As a natural alternative to traditional antimicrobials, phages are being recognised as highly
effective control agents for Salmonella and other foodborne bacteria. Due to the high …

Phages are strong antibacterial agents commonly used in the food industry, especially
phage cocktails that cause much stronger and more stable effects. This study aimed to …

Currently, multidrug-resistant Salmonella contamination prevention and control are facing
with enormous difficulties and challenges in food contamination management. In this study …

Salmonella contaminated in poultry meat remains an important food safety issue as this
pathogen leads to a serious foodborne illness worldwide. A number of poultry meat products …