Treatment of fresh produce with a <scp><i>Salmonella</i></scp>‐targeted bacteriophage cocktail is compatible with chlorine or peracetic acid and more consistently preserves the microbial community on produce
Zachary D. Moye(Intralytix (United States)), Alexander Sulakvelidze(Intralytix (United States)), Andre Senecal(Combat Capabilities Development Command Soldier Center), Hiren Karathia(National Cancer Institute), Nur A. Hasan(Universitas Nahdlatul Ulama Indonesia), Brian Fanelli(Cosmos Corporation (United States)), Chythanya Rajanna Das(Intralytix (United States)), Patrick Marek(Combat Capabilities Development Command Soldier Center), Jeffrey I. Tokman(Intralytix (United States))
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