依據歐盟施行的個人資料保護法，我們致力於保護您的個人資料並提供您對個人資料的掌握。
按一下「全部接受」，代表您允許我們置放 Cookie 來提升您在本網站上的使用體驗、協助我們分析網站效能和使用狀況，以及讓我們投放相關聯的行銷內容。您可以在下方管理 Cookie 設定。 按一下「確認」即代表您同意採用目前的設定。
PhagePrompt SalmoGuard Meat
SalmoGuard Meat product – a commercialized Salmonella phage cocktail product to kill Salmonella in meat processing and food products.
Salmonella Phage Cocktail: SalmoGuard Meat contains a blend of bacteriophages (phages) that target and effectively kill Salmonella bacteria that presence in meat and food products.
Targeted Action: The phage cocktail in SalmoGuard Meat is designed to be highly specific to various strains of Salmonella, including common serovars found in meat and poultry. This targeted action helps prevent Salmonella contamination throughout the processing and production stages.
Application in Meat Processing: SalmoGuard Meat is applied directly during meat processing to reduce the risk of Salmonella contamination and can be used in various stages, such as during washing, chilling, or packaging, to ensure comprehensive protection against Salmonella.
Natural and Non-chemical: As a phage-based product, SalmoGuard Meat offers a natural alternative to chemical disinfectants and antibiotics. Leaving no residues and ensuring safety for use in food processing environments. This aligns with consumer demand for safer and more sustainable food production practices.
Targeted Action: The phage cocktail in SalmoGuard Meat is designed to be highly specific to various strains of Salmonella, including common serovars found in meat and poultry. This targeted action helps prevent Salmonella contamination throughout the processing and production stages.
Application in Meat Processing: SalmoGuard Meat is applied directly during meat processing to reduce the risk of Salmonella contamination and can be used in various stages, such as during washing, chilling, or packaging, to ensure comprehensive protection against Salmonella.
Natural and Non-chemical: As a phage-based product, SalmoGuard Meat offers a natural alternative to chemical disinfectants and antibiotics. Leaving no residues and ensuring safety for use in food processing environments. This aligns with consumer demand for safer and more sustainable food production practices.