Under these optimized test conditions, 14 carcasses were found positive before phage application, while only 3 carcasses were positive after. A total of 268 samples were analysed by Real-Time PCR. To evaluate the presence of Salmonella, a predefined area of one half of the carcass was swabbed before phage application and the other half 15 min after. During five consecutive runs, carcasses were directed into a cabin spraying phages, resulting in a dosage of approximately 2 × 10 7 phages per cm 2 carcass surface. A total of 134 carcasses from potentially Salmonella positive finisher herds were chosen to be tested at the slaughterhouse based on the level of antibodies in the blood.

Here we performed a full-scale industrial trial to evaluate the efficacy of a commercial phage product to reduce the prevalence of naturally occurring Salmonella on pork carcasses. Phages have been suggested as promising biocontrol agents in food, but trials demonstrating the efficiency of phage treatment under industrial settings are missing.

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