Phage Technology: Protecting the Global Food Supply
Bacteriophage technology represents a paradigm shift in food safety: a natural, targeted, and effective intervention that eliminates dangerous bacteria while preserving food quality, nutritional integrity, and the fresh characteristics consumers value.
Nature’s Food Preservation System
Bacteriophages have been naturally present in food since the beginning of agriculture. Every fruit, vegetable, meat, and dairy product contains phages that regulate bacterial populations. What’s revolutionary is the intentional application of specific phages targeting the most dangerous foodborne pathogens—essentially amplifying nature’s own protective mechanisms.
How Phage Interventions Work
Pre-Harvest Application
- Applied to living plants or animals before harvest/slaughter
- Reduces pathogen colonization in the production environment
- Decreases contamination transfer to processing facilities
- Establishes multiple barriers throughout the food chain
Post-Harvest Treatment
- Direct application to raw agricultural products
- Spray, dip, or wash solutions for fresh produce
- Carcass spray systems in meat processing plants
- Incorporation into packaging films and coatings