Seafood application

Introducing our phage processing aids for the seafood industry. Whether you process prime Nordic salmon, create artisan sushi, or deliver excellent lobster tails, your business and product are our top priority.

Safeguarding your seafood quality and safety, from catch to consumption.

Protect your seafood products and business from pathogens such as Listeria and Salmonella with Phageguard, the natural, non-chemical, antibiotic-free phage processing aid.

With our unparalleled expertise in seamlessly integrating natural phage solutions, we mitigate your pathogen risks, regardless of your processing operation's structure. Rest easy, knowing that our innovative approach sets a new standard for quality and safety in your products. Embrace the future of seafood processing and elevate your business with our game-changing phage solutions. Trust us to safeguard your reputation and deliver excellence, every step of the way.

Protect your product and brand

As a food processor you are proud of your product and brand. Mitigate your risk exposure to costly recalls. Improve the safety and quality of your food products with the natural solution that is phages. Phages are a cost-effective way of providing grip on your food safety. Enabling you to take control of quality, liability and in turn cost.

Targeted and effective

Phages effectively neutralize specific pathogenic bacteria while leaving your desirable bacteria intact, preserving the quality and flavor of your food product while ensuring enhanced food safety, benefitting the health of your customers. There is no impact on the taste, smell or texture of your food products, ensuring that your product retains its intended quality.

Easy to apply

Phage solutions can be easily applied to your process using existing equipment and processes, often without requiring any significant changes to the production line. Phages are so versatile that they can meet the unique needs of your specific food product and processing environment. Over the years we have worked with companies across many different industry sectors.

Natural and sustainable

You won’t have to declare our ‘clean label’ solutions on your product label. They enable you to reduce or eliminate your reliance on chemicals, minimizing the risk of chemical residues and bacterial resistance on your food products and food contact surfaces. Alternatively phages can be applied as a multi-hurdle approach in combination with chemical treatments for controlling and neutralizing harmful bacteria. In addition, using phages instead of chemicals enhances worker safety. They do not corrode your equipment and pose no wastewater problems. All of these factors contribute to a cleaner and safer production environment.

Frequently asked questions

Phageguard products are designed to target two of the most prevalent pathogens commonly found in the seafood industry; Salmonella and Listeria. Respectively by our Phageguard S and Phageguard L solutions.

Yes, the elegance of phages as a processing aid is that they are very versatile pertaining to matrixes. Phageguard products are compatible with various seafood products, including fish and shellfish. Ranging from scallops to whole salmon fillets. Whether they are fresh, smoked or frozen. Contact us to discuss your specific processing operation, and we will be able to provide you with tailored advise.

Phageguard products can be used in both fresh and frozen seafood processing, providing effective pathogen control in different processing conditions.

The recommended dosage and application method for Phageguard products in the seafood industry will depend on specific factors such as the pathogen, the bacterial load, type of seafood and processing environment. Contact us to discuss your specific processing operation, and we will be able to provide you with tailored advise.

The effectiveness of Phageguard products in reducing pathogens in seafood can vary depending on factors such as the specific pathogen, dosage, and contact time. Generally, significant reduction can be achieved within a reasonable timeframe. 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.

Certainly! Phageguard products can be used alongside other food safety measures in the seafood industry, complementing existing protocols to enhance overall pathogen control and product safety. This is often referred to as a 'multi-hurdle approach' in industry terms. Keep in mind that direct contact with chemicals is to be avoided. Though within a safety regimen there's place for both interventions to function if there's a proper rinse step in between.