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Phage Treatment Reduces Salmonella in Poultry by Martin Winiarski is a document available to read on EtoBox.
What is Phage Treatment Reduces Salmonella in Poultry about?
The document describes experiments testing whether applying specific bacteriophages can reduce Salmonella levels on poultry products. Bacteriophages were isolated from wastewater and tested on broiler carcass rinse water in experiments. Applying selected bacteriophages significantly reduced Salmonella recovery compared to controls.
- Author
- Martin Winiarski
- Language
- EN