PhageX™ AS anti-Salmonella phage is produced by fermentation using Salmonella bongori as a host strain and is effectively applied on the surface of raw fresh meat and poultry as an intervention against Salmonella contamination.
PhageX™ AS - Anti-Salmonella
Applications
Dosage
Meat, poultry and seafood
Raw fresh meat and poultry
1-2 mg/kg
• Prevent Salmonella cross contamination;
• No organoleptic influence;
• Clean label.
PhageX™ AS is accepted as a processing aid no labelling is required, approved by USDA/FDA GRAS, Australia, New Zealand, Israel, Switzerland, The Netherlands (EU) and Canada.