Food Safety Bacteria predators help against Salmonella in meats
In de Mello’s experiments, meat products contaminated with four types of Salmonella bacteria were treated with Myoviridae bacteriophages during mixing. The Salmonella was introduced on refrigerated meat and poultry trim, and then treated with the bacteriophages before grinding.
The Atlanta-based Centers for Disease Control and Prevention estimates that non-typhoidal Salmonella causes 1.2 mill. illnesses and 450 deaths annually in the United States. Symptoms of infection include fever, abdominal cramps, nausea, vomiting and diarrhea. People contract Salmonella by eating contaminated food, drinking contaminated water or touching infected animals and not washing their hands afterward.