Phageguard L approved by FDHA Switzerland for Listeria prevention in cheese production

The Ordinance of the FDHA on technological processes and processing aids for the treatment of foodstuffs has approved Phageguard L (PGL) as a processing aid for the control of Listeria in cheese production. Cheese processors in Switzerland now have access to an organic Listeria intervention to enhance their food safety protocols and prevent cross-contamination in various stages of cheese making.

Treatment of cheeses with specific Listeria bacteriophages

The Ordinance of the FDHA on technological processes and processing aids for the treatment of foodstuffs sets forth conditions for procedures aimed at extending shelf life and enhancing hygienic-microbiological safety. According to these guidelines, unless specified otherwise, the described processes or treatments can be applied to fresh foodstuffs.

This involves the use of bacteriophages that specifically target and inactivate Listeria spp., as stated by the FDHA. The unique phages found in Phageguard L align to the condition and make the solution suited for cheese production. FDHA further highlights that the method can serve as a measure against Listeria contamination, with the primary focus on preventing contamination rather than treating cheese post-occurrence. More information on the approval can be found on the FDHA government page.

Scientifically proven effectiveness on various cheeses

Throughout the years, reputable universities and research labs conducted independent studies to determine the effectiveness of Phageguard L for controlling Listeria in dairy production. Among the universities is Swiss-based university ETH Zurich, that conducted efficacy studies of Phageguard L in treating soft cheeses for Listeria control.