Salmonella in Meat Products Reduced by 90 Percent in New Research (IMAGE)

University of Nevada, Reno

Salmonella in Meat Products Reduced by 90 Percent in New Research

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An old technology that uses natural bacteria predators, called bacteriophages, is the focus of new research at the University of Nevada, Reno. The technique reduced salmonella bacteria in meat products by as much as 90 percent. Assistant Professor Amilton de Mello, from the College of Agriculture, Biotechnology and Natural Resources at the University of Nevada, Reno, presented his research at the international American Meat Science Association's conference June 20-22 in Texas.

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Photo Courtesy of University of Nevada, Reno

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