Applications

Phages can be topically applied in various ways depending on the specific production process. The common method is to formulate phages into sprays or solutions that can be directly sprayed onto the surface of the food product or onto food contact surfaces. The liquid phage solution can be used during various stages of food processing, such as before, during, or after processing, to target and control specific pathogens. Additionally, phages can be incorporated in washes or rinses used during food processing to reduce specific bacterial loads. The specific method of application depends on factors such as the nature of the food product, the target pathogens, and the desired level of phage protection.

Both bacteria and phages are incredibly small. To them the surface of foods is enormous, just as a country is to people. Phages are not motile. Instead, they move only through what is called 'passive diffusion'. This is a random motion where phages distribute through a liquid. Therefore one needs what is called a critical dose to ensure that (pathogenic) bacterial loads and phages meet one another. With our large database of trials and expertise of our application specialists combined, we will look at your specific situation and process to determine what dilution/dose works best for you.

Phage activity is relatively short. After having done their work, the phages dissipate, having no function in the final product. As such they are not classified as an ingredient, they are considered processing aids.

Phage activity on foods is limited to 24 hours but the majority of the bacterial reduction is observed approximately within the first hour after application. Generally phages are active on foodstuffs anywhere between a few hours to little over a day. Yet this can vary depending on multiple factors, such as: the specific phage, environmental conditions, and the nature of the food product itself.

However, it's important to note that the effectiveness and persistence of phages may decline over time due to factors such as temperature, pH, and the presence of organic matter.

Our Phageguard application specialists will help you with reaching the right dilution that is necessary to achieve the intended results. Adhering to the optimal application instructions we provide and the storage conditions that we advise will help you reach maximum efficacy.

Phages are stable and functional under a broad array of conditions encountered in food processing. They could even be functional within a wide range of pH and salt concentrations. They are however, very sensitive to denaturing and oxidizing chemicals such as hydrogen peroxide, chlorine, PAA and similar compounds. These substances react away quickly and phages can be applied after their use but combined use is not possible. Prolonged exposure to temperatures above 30°C/86°F, or freezing temperatures, should be avoided.

Phages do not react with anything other than their host bacteria. They are odorless and tasteless and completely harmless to workers and equipment. There are no toxic fumes nor will equipment be at risk of corrosion.

No, the introduction of bacterial resistance is not a concern when using phage. Phage pressure can result in the selection for mutant bacteria in a population but when treating food or food contact surfaces there is no phage pressure on the source of the contamination. Mutations occur randomly in a bacterial population. Phage resistant mutants do exist but if found on the treated foodstuff they would leave the processing facility with no feedback loop to their original source.

The phages in Phageguard S, Phageguard L and Phageguard E all have extremely broad host ranges. The phage in Phageguard L is able to neutralize all members of the Genus Listeria commonly associated with food processing facilities. The phages contained in Phageguard S infect 99% of all serovars of Salmonella. Phageguard E covers the most common problematic E. coli 0157 serovar. Our phages are specifically selected and formulated with this goal in mind. When working with Phageguard we are able to do efficacy checks, where we can confirm the effectivity against the specific bacteria that you want to mitigate. In the highly rare occurrence that we do happen to find a relatively poor effectivity, we are able to provide alternative phages that will display efficacy.