食品伙伴网讯 据澳新食品标准局消息，9月25日澳新食品标准局发布通知公告23-15，就使用两种沙门氏菌噬菌体制剂（S16、FO1a）作为加工助剂来降低沙门氏菌的污染风险开始征求意见。征求意见的截止日期为2015年11月6日。
2015年3月13日澳新局收到Micreos B.V. 公司申请，要求将两种沙门氏菌噬菌体制剂用于防控肉禽产品宰后加工过程中的沙门氏菌。
部分原文报道如下：
FSANZ received an application （Application A1111） from Micreos B.V. on 13 March 2015, to permit a Salmonella phage preparation （S16 and FO1a）， tradename Salmonelex TM,（subsequently called Salmonella phage in this report） for use as a processing aid aimed at controlling Salmonella spp. during post-slaughter processing of fresh meat and poultry products.
Salmonella is one of the most commonly reported causes of foodborne illness, with fresh raw meat and poultry often implicated as a source of infection. Fresh raw meat and poultry can be contaminated with Salmonella which can cause illness if meat is consumed undercooked or if cross contamination occurs during handling and preparation.
原文链接：http://www.foodstandards.gov.au/code/applications/documents/A1111-CFS-SD1.pdf
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