A novel cocktail of six lytic bacteriophages is proving effective enough against Shiga toxin-producing E. coli (STEC) in broth, milk and meat in the laboratory to spur commercial interest.

Produced by a team of researchers, mostly from Argentina’s Rosario National University (UNR), and explained in the current issue of the peer-reviewed journal Food Microbiology, the unique mix is being seen as a promising intervention that might be rewarded by the marketplace.

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