减少碎肉中90%沙门氏菌的新技术贯仲

US - An old technology that uses natural bacteria predators, called bacteriophages, is the focus of new research at the University of Nevada, Reno.The technique is being used to reduce Salmonella bacteria in meat products, according to reports from university news site NevadaToday.Assistant Professor Amilton de Mello, from the College of Agriculture, Biotechnology and Natural Resources at the University of Nevada, Reno, presented his research at the international American Meat Science Association's conference in Texas.We were able to reduce Salmonella by as much as 90 per cent in ground poultry, ground pork东北溲疏 and ground beef," Prof de Mello reported. "We're excited吉林藨草 to be able to show such good results, food safety is an important part of our work and Salmonella is one of the most prevalent bacteria in the nation's food supply."

美国里诺市(Reno)内华达大学分校的新研究聚焦于一项传统技术，即使用称为门源嵩草噬菌体的天然细菌捕食者。根据内华达大学新闻网站的报告，这项技术被用来减少肉产品中的沙门氏菌。来自里诺市内华达大学农业、生物科技与自然资源的助理教授弥尔顿·梅洛(Amilton de Mello)在德克萨斯州的美国肉品学协会(American Meat Science Association)的国际会议上展示了他的研究。梅洛教授说：“由于食品安全是我们工作的一项重要组成部分，沙门氏菌也是美国食品供应中最普遍的细菌之一，我们能够减少碎家禽肉、碎猪肉和碎牛肉中高达90%的沙门氏菌，很高兴能够展示出如此棒的结果。”<水曲柳/p>