Awards issued prior to january 20, 2025, were funded under previous administrations and may not reflect the priorities and policies of the current administration.** phage biocontrol is comparatively…

Awards issued prior to january 20, 2025, were funded under previous administrations and may not reflect the priorities and policies of the current administration.** phage biocontrol is comparatively new intervention strategy to reduce foodborne pathogens. A key challenge in wider adoption of the salmofresh™ is inconsistent application method - individual processors apply salmofresh either as spray or DIP application - leading to suboptimal surface coverage and inconsistent reduction in salmonella. We have partnered with a leading spray system manufacturer to design and build a spray system for optimal application of salmofresh. The current proposal aims to test and implement a spray application method in multiple small to medium poultry processing facilities to optimize the salmofresh application and achieve improved control of salmonella in poultry and meat products. A critical parameter for successful phage delivery for optimal coverage is the droplet size which is a function of nozzle configuration, pressure, and flow rate. The spray system under development has the ability to change the three parameters to achieve the desired droplet size. The studies outlined in the aim#1 of the proposal are designed to identify and optimize the conditions such as nozzle and pump type, calculate liquid and air pressures and flow rate to ensure targeted droplet size and coverage. Additionally, we will also compare the efficacy of salmofresh application with the new spray system with other application methods such as a badger sprayer used in various studies. The aim#2 of the proposal is focused on testing and implementing this new spray application in three small and medium processing facilities each producing different types of poultry products. The new spray system will also incorporate two additional features - (I) chlorine filter to remove any residual chlorine from the water being used for preparation for working solution, and (II) mixing capability to adequately mix the concentrated salmofresh with dechlorinated water to prepare working solution. Each facility will be provided with a customized spray system and the manufacturer will install the system and train the personnel and provide technical support. Intralytix personnel will provide continued technical support with salmofresh application. At each facility, salmofresh application will be tested for 3-6 months, and salmonella levels will be assessed using quantitative and qualitative tests described in the FDA's BAM protocols. Randomly collected samples will also be tested for salmofresh phages to determine the adequate application. Finally, efficacy of the salmofresh application using new spray system will be compared to historical record and pre- and post salmofresh application to evaluate the feasibility and improvement in salmonella reductions on each type of product. Given the several years-long history of salmofresh use in poultry industry, we fully anticipate the intervention to be successful; therefore the focus of the proposal will be to determine if the new application method provides the improved performance over the existing application met, HOD (if the facility is using salmofresh) or other interventions (if the facility is not currently using salmofresh). In summary, our proposal is highly responsive to the priority area #3, food safety of mppri program. A successful completion of this proposal will broaden the use of phage technology and improved control of salmonella in various poultry products thus help in reducing foodborne illnesses and providing safe food to the consumers.