DESCRIPTION

PhageX™ AS anti-Salmonella phage is produced by fermentation using Salmonella bongori as a host strain that effectively be applied as surface intervention against Salmonella contamination on raw fresh meat and poultry.

KEY BENEFITS

• Prevent Salmonella cross contamination

• No organoleptic influence

• Clean label

APPLICATIONS

Raw fresh meats

DIRECTION FOR USE

PhageX™ AS is diluted with tap water (Free chlorine  < 1 ppm) to form 1% solution prior to application between +0 ?C and 35 ?C, and then to spray onto raw meats.

*PhageX™ AS cannot be used directly in combination with harsh chemicals such as PAA, Lactic Acid, Chlorine and Bromine. As these chemicals react away quickly, PhageX™ AS can be used as a final intervention.

Activities

PFU/(phage forming units) per ml

2x10¹¹

HEAVY METALS

Total heavy metal (mg/kg)

<1

MICROBIOLOGICAL SPECIFICATIONS

Yeast and mold (cfu/ml)

<10

PHYSICAL / CHEMICAL SPECIFICATIONS

Name of host bacteria

Salmonella bongori

Appearance

Clear, odorless liquid

Specific gravity

1.04 g/ml (+/-0.5%)

NUTRITIONAL DATA

Contribution to energy level is insignificant at recommended usage levels.

PACKAGING

PhageX™ AS is available in 100 gr/bottle with integral, tamper-proof seals. Packaging is available in other quantities.

Plastic bottle and pouch materials comply with Regulation (EU) No 10/2011.

STORAGE CONDITIONS

Conditions:

Store unopened below 4°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 4°C in original container.

Shelf life:

Shelf life is 12 months when stored according to recommendations.

COUNTRY OF ORIGIN

The Netherlands

CERTIFIED- STATUS

The product is certified by KOSHER, HALAL and ISO22000:2005.

REGULATION STATUS

PhageX™ AS is accepted as a processing aid no labelling is required, approved by USDA/FDA GRAS, Australia, New Zealand, Israel, Switzerland, The Netherlands (EU) and Canada.