Bacteriophage PCSE1 as a Potential Strategy Against <i>Salmonella</i> Enteritidis in Liquid Egg Products
Background/Objectives: The consumption of liquid egg products is rising. While thermal pasteurization improves safety and shelf life, it can affect product quality. Furthermore, egg products continue to cause many foodborne illnesses, especially those caused by <i>Salmonella enterica</i> subspecies...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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MDPI AG
2025-08-01
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| Schriftenreihe: | Antibiotics |
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| Online-Zugang: | https://www.mdpi.com/2079-6382/14/8/811 |
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