Phageguard team to present novel food safety technology

Phageguard at the IAFP 2019 Annual Meeting in Louisville, KY

The Phageguard team will be present at the IAFP 2019, held in Louisville, KY. Here we will be present various Technical sessions, as well as poster sessions. These sessions include;

• Abstract 1: P2-71: Efficiency of a Phage Intervention against Salmonella on Lean Pork, Pork Trim and Bacon

• Abstract 2: T2-07: Application of Bacteriophages on Beef and Leafy Greens as a Natural Intervention against E. coli O157

• Abstract 3: T4-06: Synergistic Effect of Bacteriophages and Buffered Vinegar on Listeria-contaminated Ready-to-Eat Products

IAFP 2019 – Louisville, Kentucky

Each year, the International Association for Food Protection hosts an Annual Meeting, providing attendees with information on current and emerging food safety issues, the latest science, innovative solutions to new and recurring problems, and the opportunity to network with thousands of food safety professionals from around the globe. Held in various locations throughout North America, this meeting has grown over the years to become the leading food safety conference worldwide.  IAFP 2019 will be held at the Kentucky International Convention Center in Louisville, Kentucky. 

The IAFP Annual Meeting is attended by more than 3,600 of the top industry, academic and governmental food safety professionals from six continents. This renowned event owes its reputation and success to the quantity, quality, and diversity of each year’s program; the quality and relevance of exhibits sharing the latest in available technologies; leading experts speaking on a variety of timely topics; and special recognition of outstanding professionals and students for their contributions in the food safety field.

Abstract 1: P2-71: Efficiency of a Phage Intervention against Salmonella on Lean Pork, Pork Trim and Bacon

Sonali Sirdesai1, Giovanni Eraclio1, Robin Peterson2, Steven Hagens1, Joël van Mierlo1 and Bert de Vegt1, (1)Micreos Food Safety B.V., Wageningen, Netherlands, (2)Micreos Food Safety B.V., Atlanta, GA

Introduction: An ongoing baseline sampling program by the Food Safety Inspection Service (FSIS), the Raw Pork Products Exploratory Sampling Program (2015), will provide direction to FSIS to develop a better risk profile and refine the present food safety guidelines for pork products. Thus, new impending regulatory standards will likely prompt establishments to seek interventions that can help in reducing the most probable number of Salmonella in their products.

Purpose: To determine the efficacy of our commercially available bacteriophage product, PhageGuard S (PGS), against Salmonella on several types of pork meat.

Abstract 2: T2-07: Application of Bacteriophages on Beef and Leafy Greens as a Natural Intervention against E. coli O157

Joël van Mierlo, Sander Witte, Linda Huijboom, Leoni van de Straat, Steven Hagens and Bert de Vegt, Micreos Food Safety B.V., Wageningen, Netherlands

Introduction: Escherichia coli O157 remains a great concern for the beef and leafy greens industry. Bacteriophages have the potential to be an additional safe and effective intervention against E. coli O157.

Purpose: The objective was to determine the efficacy of our commercially available PhageGuard E (PGE) as an intervention against E. coli O157 on refrigerated beef and vegetables.

Abstract 3: T4-06: Synergistic Effect of Bacteriophages and Buffered Vinegar on Listeria-contaminated Ready-to-Eat Products

Sonali Sirdesai1, Giovanni Eraclio1, Alessandra Moncho1, Robin Peterson2, Joël van Mierlo1, Steven Hagens1 and Bert de Vegt1, (1)Micreos Food Safety B.V., Wageningen, Netherlands, (2)Micreos Food Safety B.V., Atlanta, GA

Introduction: RTE product producers seek ways to comply with FSIS Listeria rules for delivering Listeria-free foods. This forces the industry to test and implement new microbial intervention strategies.

Purpose: To assess the use of PhageGuard L (PGL), a natural bacteriophage solution against Listeria, with buffered vinegar as antimicrobial agents of addressing post-lethality Listeria contaminations in RTE foods.