Phageguard S (PGS) starts promising trials

PGS was the cornerstone exhibit during the International Production and Processing Expo (IPPE), January 28-30, 2014, in Atlanta.

The product was discussed during a technical presentation at the Expo’s 2014 International Poultry Scientific Forum (IPSF) on January 27 during the Expo. The presentation featured Phageguard’ Chief Scientific Officer, Dr. Steven Hagens, discussing studies that tested the effect of PGS on artificially contaminated pieces of chicken. The data obtained indicate that PGS can be an excellent, natural intervention tool to reduce Salmonella levels on chicken carcasses during processing.

For PGS we have conducted bench work and are starting large factory trials in the US this month. Oddly enough it is our experience with Phageguard L (PGL) that it works even better in real life than in the lab so we are confident that PGS can provide a valuable contribution. It is our conclusion at this moment that pre-slaughter application is economically less efficient than post slaughter. Current thinking is that after picking of the bird, follicles contain Salmonella after closing in water during the pre-chiller stage and that the PAA is ineffective in reaching this harbourage. This would explain the high levels that return after grinding. It’s just one of the hypotheses and areas in the process that we are looking at.