FSANZ considers bacteriophages for Salmonella reduction
Dutch biotech Micreos has applied to Food Standards Australia New Zealand (FSANZ) for approval of a preparation of two bacteriophages S16 and FO1a (Salmonelex) as a processing aid to reduce Salmonella contamination in specified foods including raw poultry and meat.
The bacteriophage-based solution is designed to kill Salmonella during post-slaughter processing.
In the application, Micreos has listed the attributes of bacteriophages, including:
- They kill only bacterial target cells (no impact on plant or animal cells).
- They do not cross species or genus boundaries; therefore, they will not affect desired bacteria in foods (eg starter culture of cheese and sausages) and commensals in the gastrointestinal tract, or accompanying bacteria flora in the environment.
- They are composed entirely of proteins and DNA, so their breakdown products consist exclusively of amino acids and nucleotides, both of which are present in abundance in food products.
FSANZ expects the assessment to be completed and the draft food regulation to be prepared by late July, at which time a public comment period will commence.
In 2012, FSANZ approved Micreos’ LISTEX phage product as a processing aid to reduce Listeria on the surface of susceptible food.
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