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Control of Salmonella in Chicken Meat by a Phage Cocktail in Combination with Propionic Acid and Modified Atmosphere Packaging

Salmonella contamination in poultry meat is an important food safety issue as this pathogen can lead to serious illness and economic losses worldwide. In poultry meat processing, a variety of strong bacteriostatic agents has been introduced for controlling Salmonella including bacteriophages (phages...

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Detalles Bibliográficos
Autores principales:	Pelyuntha, Wattana, Vongkamjan, Kitiya
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670840/ https://www.ncbi.nlm.nih.gov/pubmed/38002238 http://dx.doi.org/10.3390/foods12224181

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