Bacteriophage Products
 

SalmoFresh™

Phage Preparation Effective Against Salmonella

SalmoFresh™ is an all-natural, non-chemical antimicrobial preparation for controlling the foodborne bacterial pathogen Salmonella enterica. The active ingredients of SalmoFreshTM are naturally occurring lytic bacteriophages that selectively and specifically kill Salmonella, including strains belonging to the most common / highly pathogenic serotypes Typhimurium, Enteritidis, Heidelberg, Newport, Hadar, Kentucky, Thompson, Georgia, Agona, Grampian, Senftenberg, Alachua, Infantis, Reading, and Schwarzengrund. SalmoFresh™ is specifically designed for treating foods that are at high risk for Salmonella contamination. Red meat and poultry in particular can be treated prior to grinding for significant reductions in Salmonella contamination.

SalmoFresh™ is the choice for eliminating or significantly reducing contamination of food with Salmonella because it:

Scientific Literature

Treatment of fresh produce with a Salmonella-targeted bacteriophage cocktail is compatible with chlorine or peracetic acid and more consistently preserves the microbial community on produce.
Journal of Food Safety, 2020
Moye Z, Rajanna C, Tokman J, Fanelli B, Hasan N, Marek P, Senecal A, Sulakvelidze A.

SalmoFresh™ effectiveness in controlling Salmonella on romaine lettuce, mung bean sprouts and seeds.
International Journal of Food Microbiology, 2019
Zhang, X., Niu, Y.D., Nan, Y., Stanford, K., Holley, R., McAllister, T., and Narváez-Bravo, C.

A Bacteriophage Cocktail Eliminates Salmonella Typhimurium from the Human Colonic Microbiome while Preserving Cytokine Signaling and Preventing Attachment to and Invasion of Human Cells by Salmonella In Vitro
Journal of Food Protection, 2019
Moye ZD, Woolston J, Abbeele PVD, Duysburgh C, Verstrepen L, Das CR, Marzorati M, Sulakvelidze A.

Survival of Salmonella Newport on Whole and Fresh-Cut Cucumbers Treated with Lytic Bacteriophages.
Journal of Food Protection, 2017
Sharma, M., Dashiell, G., Handy, E.T., East, C., Reynnells, R., White, C., Nyarko, E., Micallef, S., Hashem, F., and Millner, P.D.

Effects of Salmonella bacteriophage, nisin and potassium sorbate and their combination on safety and shelf life of fresh chilled pork.
Food Control, 2017
Wang, C., Yang, J., Zhu, X., Lu, Y., Xue, Y., and Lu, Z.

Bacteriophages safely reduce Salmonella contamination in pet food and raw pet food ingredients.
Bacteriophage, 2016
Soffer, N., Abuladze, T., Woolston, J., Li, M., Hanna, L.F., Heyse, S., Charbonneau, D., and Sulakvelidze, A.

Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFresh™
Poultry Science, 2016
Sukumaran, A.T., Nannapaneni, R., Kiess, A., and Sharma, C.S.

Bacteriophage Cocktail for Biocontrol of Salmonella in Dried Pet Food.
Journal of Food Protection, 2015
Heyse, S., Hanna, L.F., Woolston, J., Sulakvelidze, A., and Charbonneau, D.

Efficacy of Lytic Bacteriophage Preparation in Reducing Salmonella In Vitro, on Turkey Breast Cutlets, and on Ground Turkey.
Journal of Food Protection, 2015
Sharma, C.S., Dhakal, J., and Nannapaneni, R.

Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials.
International Journal of Food Microbiology, 2015
Sukumaran, A.T., Nannapaneni, R., Kiess, A., and Sharma, C.S.

Additive Approach for Inactivation of Escherichia coli O157:H7, Salmonella, and Shigella spp. on Contaminated Fresh Fruits and Vegetables Using Bacteriophage Cocktail and Produce Wash.
Journal of Food Protection, 2013
Magnone, J.P., Marek, P.J., Sulakvelidze, A., and Senecal, A.G.

For product inquires or to place an order, email Intralytix at sales@intralytix.com or call 1-877-ITXPHAGE (489-7424) and select option 1.

Additional Information:

Product Description

SDS

Back to products



Technology

Food Safety

Environmental Sanitation

Veterinary Applications

Human Therapeutics

Probiotics