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New Research Reduces Salmonella in Meat by 90%
date:Jun 29, 2016
New research conducted at the University of Nevada, Reno in the College of Agriculture, Biotechnology and Natural Resources has reduced Salmonella bacteria in meat products by 90%. Assistant Professor Amilton de Mello is using bacteriophages, which are natural predators of the microorganisms.

Professor de Mello said, we were able to reduce Salmonella by as much as 90% in ground poultry, ground pork, and ground beef. Were excited to be able to show such good results. Food safety is an important

12/19 18:43