Bacteriophages for Poultry Food Safety: In recent years, the so called “bacteriophage biocontrol” is being increasingly accepted as an innovative, natural, and green food safety strategy to prevent the occurrence of non-desired bacteria in foods. This video aims to explain what bacteriophages are, how do they work and why could they be used as food safety agents, focusing on different applications of bacteriophages within the poultry food chain in order to ensure the safety of poultry products. This video has been developed by AZTI (www.azti.es) in the frame of the C-SNIPER, a project under the support of EIT Food (Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted).
The C-SNIPER project is devoted to the development of an innovative, natural and efficient bacteriophage-based solution to be integrated into existing production and processing hygiene protocols to reduce the prevalence of Campylobacter in poultry.
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