Nature’s precision to control food pathogens
In nature, predator–prey relationships keep ecosystems in balance. In the same way, bacteria are also balanced by a natural predator. Bacteriophages (phages) fulfil this role, ensuring bacterial populations stay dynamic rather than uncontrolled. Phageguard enhances the precise targeting ability of phages for industrial control of food pathogens, offering antimicrobial phage solutions that are non-hazardous, non-corrosive, and which preserve the sensory attributes of treated foods. USA: Phageguard products hold FDA GRAS status for clean-label processing.
Welcome to the power of phages
Wherever bacteria are found, even more phages are present, each with its own vital role in regulating a specific type of bacterium. This includes phages that specifically target Salmonella, Listeria, or E. coli (STEC). When these phages are applied to food, they inactivate only the food pathogen of concern, preserving all attributes directly related to product quality.
For example, if we apply a Salmonella targeting phage to chicken meat, it will inactivate the Salmonella bacterium as soon as it makes contact. When that same phage encounters beneficial bacteria or the food’s own cells, nothing happens. As a result, phages preserve the taste, texture, color, and odor (sensory attributes) of the treated chicken meat. The outcome: a safer, natural food product that offers its maximum nutrition and taste.
Bacteriophage's lytic cycle for inactivating food pathogens
The process of bacterial inactivation by bacteriophages is called the lytic cycle. This is a process in which a bacteriophage attaches to its host bacterium, infects, and replicates. Although the lytic cycle contains multiple steps as presented below, industrial implementations supported by lab studies present rapid reductions of our phage solutions (as a result of the lytic cycle) within several minutes post-application.
Recognition
Attachment
Interaction
Replication
Lysis
What makes our technology different?
Phage technology ensures that only the harmful bacteria are eliminated—leaving everything else, from beneficial microbes to product quality, untouched.
What makes our technology different?
Scientifically validated by renowned universities and research institutions (ETH, WUR, University of Nevada, Reno among 40+ others)
Recognized by leading governmental agencies across the world (FSIS, FDA, EFSA, Health Canada, FSANZ among others)
Compatible with existing process workflows: from in-line sprays to dip tanks
Pre-selected phages for maximum efficacy against the most common and persistent strains in the food industry, without the need for phage cocktails
Lorem ipsum dolor sit amet dolore aute ullamco duis fugiat labore excepteur veniam in veniam ut sit. Minim esse do est ullamco. Qui commodo officia mollit dolore officia esse elit. In consequat nostrud velit lorem. Cupidatat amet et aliquip ut dolor ut consectetur adipiscing.
We are proud partners – teaming up with industry experts
Scientifically validated by renowned universities and research institutions (ETH, WUR, University of Nevada, Reno among 40+ others)
Recognized by leading governmental agencies across the world (FSIS, FDA, EFSA, Health Canada, FSANZ among others)
Compatible with existing process workflows: from in-line sprays to dip tanks
Pre-selected phages for maximum efficacy against the most common and persistent strains in the food industry, without the need for phage cocktails
Lorem ipsum dolor sit amet dolore aute ullamco duis fugiat labore excepteur veniam in veniam ut sit. Minim esse do est ullamco. Qui commodo officia mollit dolore officia esse elit. In consequat nostrud velit lorem. Cupidatat amet et aliquip ut dolor ut consectetur adipiscing.
We are proud partners – teaming up with industry experts
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