Inactivation of Salmonella Enteritidis in liquid egg yolk and egg white using bacteriophage cocktails

Salmonella Enteritidis (SE) is a significant global cause of foodborne illness, often linked to egg contamination. This study evaluated the inhibitory effects of eight bacteriophages (phages) against three SE strains isolated from poultry environments. The most effective phages were selected to form...

Full description

Bibliographic Details
Main Authors: Jiangning He, Catherine W.Y. Wong, Danielle M. Schultze, Siyun Wang
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124000297