News 2317 views 2 commentsupdate:Jul 7, 2016

Reducing Salmonella in meat products by 90%

An old technology that uses natural bacteria predators, called bacteriophages, is the focus of new research at the University of Nevada, Reno. The technique is being used to reduce salmonella bacteria in meat products.

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.

University of Nevada
Amilton de Mello conducts research on salmonella reduction in meat products in his meat science lab at the College of Agriculture, Biotechnology and Natural Resources.

Salmonella reduction in ground poultry

"We were able to reduce salmonella by as much as 90% in ground poultry, ground pork and ground beef," de Mello reported. "We're excited to be able to show such good results, food safety is an important part of our work and salmonella is one of the most prevalent bacteria in the nation's food supply."

De Mello's research treated meat products infected with 4 types of salmonella by applying Myoviridae bacteriophages during mixing. Bacteriophages are commonly found in our environment. They are viruses that can only harm specific bacterial cells and are harmless to humans, animals and plants.

Experiments on inoculated meat

In the experiments, the salmonella bacteria was inoculated on refrigerated meat and poultry trim, then the treatment was applied to the meat before grinding. The bacteriophages invaded the cells of the bacteria and destroyed them.

"On the final ground meat products, there was a 10-fold decrease of salmonella," de Mello said. "The results are very encouraging and we're hoping this can be adopted by the meat industry to increase food safety."

De Mello was invited to speak about his research at the 69th Annual AMSA Reciprocal Meat Conference in San Angelo, Texas. Overall, his research focuses on positively impacting meat industry operations, production costs, meat quality attributes and animal welfare.


  • Ash Abd Shalaby

    Is it use as powder or solution, only for ground meat?
    can we have more information ,is it use commercially in any lace?

  • Wisanu Wanasawaeng

    I'm very interesting with your research but..
    1. Do we assure that the bacteriophage will not harm to our consumer?
    2. Do you further follow the phage survival after treatment?

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