Use of a specific bacteriophage treatment to reduce Salmonella in poultry products.

  title={Use of a specific bacteriophage treatment to reduce Salmonella in poultry products.},
  author={John P Higgins and Stacy E Higgins and Klaus Guenther and Winston Huff and Ann M. Donoghue and Dan J. Donoghue and Billy Hargis},
  journal={Poultry science},
  volume={84 7},
Bacteriophages represent a group of viruses that specifically infect and replicate in bacteria and could potentially be used to reduce recovery of Salmonella from poultry carcasses. Bacteriophages were isolated from municipal wastewater in the presence of Salmonella enteritidis phage type 13A (SE). In the first 2 experiments, commercially processed broiler carcass rinse water was pooled and divided. The addition of 10(10) pfu/mL of a single bacteriophage (PHL 4) with selected concentrations of… CONTINUE READING


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