The final price will base on our local distribution.
Salmonella spp. has been associated with a large number of food-poisoning outbreaks related to various foods such as fresh soft cheeses, raw meat and poultry, and fresh vegetables. Bacteriophages are novel biocontrol measures to ensure food safety.
PhageX™ AS is an anti-Salmonella phage cocktail and is composed entirely of proteins and nucleic acids, so their breakdown products consist exclusively of amino acids and nucleic acids, both of which are present in abundance food products, so distribution within a given environment can be seen as a natural process
Phage X AS anti salmonella phage is produced by fermentation, using two Salmonella sp. as host strain that effectively inhibits outgrowth of Salmonella on the surface of raw meat and poultry
-Prevents cross contamination
- No organoleptic influence
Name of host bacteria
Clear odorless liquid
12 months, stored unopened below 4°C in dry conditions, away from direct sunlight and odorous products.
According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified.
Peanut or its derivatives
Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives
Sesame or its derivatives
Eggs or its derivatives
Fish or its derivatives
Crustaceans and shellfish or their derivative
Soy or its derivatives
Wheat, triticale or their derivatives
Mustard or its derivatives
Milk or its derivatives (e.g. Lactose)
Salmonella phage preparation is GRAS suitable for use as an antimicrobial and processing aid in the production of certain pork and poultry products at a level up to 108 PFU/g of treated food.