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