Use of a bacteriophage cocktail to control Salmonella in food and the food industry

International Journal of Food Microbiology

Volumn 165, Issue 2, 2013, Pages 169-174

  Spricigo, Denis Augusto ^a   Bardina, Carlota ^a   Cortés, Pilar ^a   Llagostera, Montserrat ^a,b  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b CENTRE DE RECERCA EN SANITAT ANIMAL CRESA   (Spain)

Author keywords

Bacteriophage cocktail; Food; Food industry; Salmonella biocontrol

Indexed keywords

ARTICLE; BACTERIOPHAGE COCKTAIL; BIOLOGICAL CONTROL AGENT; CHICKEN MEAT; EGG; FOOD CONTAMINATION; FOOD CONTROL; FOOD INDUSTRY; INCUBATION TEMPERATURE; LETTUCE; NONHUMAN; ROOM TEMPERATURE; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS; SALMONELLA PHAGE; SALMONELLA TYPHIMURIUM; SWINE;

BACTERIA (MICROORGANISMS); LACTUCA; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; SUIDAE;

EID: 84878920849     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.05.009     Document Type: Article

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