USE OF BIO-PRESERVATIVES BASED ON BACTERIOPHAGES TO ENSURE FOOD SAFETY

DOI: 10.36871 / vet.san.hyg.ecol.202101012
UDC 641.512.4: 579.62

Authors

Feklisova V.N.
Kulach P.V.
Nityaga I.M.
Moscow State University of Food production Moscow, Russian Federation
Laishevtsev A.I.
Ya. R. Kovalenko All-Russian Research Institute of Experimental Veterinary Medicine Moscow, Russian Federation

Abstract

The article presents the results of microbiological studies of minced meat from various manufacturers, after processing it with antibacterial agents based on bacteriophages.

Keywords

minced meat, bacteriophages, bioconservation.