Phageguard L approved by FDHA Switzerland for Listeria control in cheese production

The Ordinance of the FDHA on technological processes and processing aids for the treatment of foodstuffs has approved Phageguard L as a processing aid for the control of Listeria in cheese production. Cheese processors in Switzerland now have access to an organic Listeria intervention to enhance their food safety protocols and prevent cross-contamination in the production lines.

Treatment of cheeses with bacteriophages against Listeria

The Ordinance of the FDHA on technological processes and processing aids for the treatment of foodstuffs sets forth conditions for procedures aimed at extending shelf life and enhancing hygienic-microbiological safety. According to these guidelines, unless specified otherwise, the described processes or treatments can be applied to fresh foodstuffs.

This involves the use of bacteriophages that specifically target and reduce Listeria spp., as stated by the FDHA. The unique phages found in Phageguard L align to the condition and make the solution suited for cheese production. FDHA further highlights that the method can serve as a preventive measure against Listeria contamination. However, the primary focus should be on preventing contamination rather than treating cheese post-occurrence.

More can be found on the Switzerland FDHA government page here

Scientifically proven effectiveness on various cheeses

Reputable universities and research labs conducted independent studies to determine the effectiveness of Phageguard L for controlling Listeria in dairy production. Among the authors is Swiss-based university ETH Zurich, which released publications of the findings on the effectiveness of Phageguard L in treating soft cheeses. The results of several studies over time confirmed the efficacy of the use of bacteriophages (phages) in the dairy and cheese industry, that nowadays is successfully implemented in multiple plants.