Review: Safe smoked salmon production

''We had a recall a few years back and it cost us in excess of well over $100.000''

Experiences from a medium sized smoked salmon producer on the US East Coast:

“We had a recall a few years back and it cost us in excess of well over $100.000. The FDA came in, consultants came in, we lost business. Basically it was a mess. We met Phageguard at a seafood show shortly after, they came over and we started using Phageguard L. That was almost 10 years ago.

The problem with cold smoked salmon is that pathogens are naturally present and can not receive a lethality treatment such as heat without inadvertently altering the typical characteristics of the product. Phageguard L only targets Listeria leaving everything else the way it is supposed to be. It’s the only product I have come across that does this for us.”