Efficacy of phages in reducing Listeria on modern cooked meat processing

New Publication by Prof. dr. ir. F. Devlieghere: Phages prove effective in reducing Listeria in modern cooked meat processing facilities.

Our Phageguard L (PGL) solution is a highly concentrated solution containing phages that specifically target Listeria monocytogenes. The phages are selected from nature for its specific effectiveness against Listeria monocytogenes. Besides precisions, the benefit of phages is also the ability to be used directly on product, Food Contact Surfaces (FCS) or as a cleaning tool. Phageguard L (PGL) can be used to protect these areas and reduce Listeria contamination and thus the Listeria risks commonly found in these production areas.

Details of the conducted study
In the study Prof. dr. ir. F. Devlieghere investigated the effect of our anti-Listeria phage product Phageguard L (PGL) on outgrowth of Listeria monocytogenes in vacuum packaged cooked ham free from vegetative background flora. Cooked ham was made without organic acids such as lactate or acetate and aseptically sliced and packaged. The phage treatment was performed between slicing and packaging at two different dosages (low dose and a high dose PFU). The treatment kept Listeria monocytogenes below or at the detection level depending on the treatment level, proving that phages are an effective food safety tool for cooked meat products.