Although outbreaks have been traced to a variety of food types, Salmonella is most often associated with poultry products and is considered a veritable scourge of our industry.
First identified as a human pathogen in the late 19th Century, this successful and aggressive family of bacteria continues to evolve and diversify, to the point where today there are more than 2,000 strains causing significant foodborne disease outbreaks the world over.
Although Halamid has not been tested against all 2,000, it has been proved effective against a large number of Salmonella species, including for example S. typhimurium (the 2nd most common serotype associated with foodborne illness and the third most frequently identified with chicken), S. oranienburg, and S. Dublin.
An example of proven Halamid® performance against the above named Salmonella species is a reduction of more than 5 log10 of the bacterial count in just 2.5 min, a reassuringly rapid performance in a dilution at which Halamid is commonly used in poultry farms.
Test data from our extensive data library on a wide spectrum of different bacteria, viruses and other pathogens is available from Axcentive on request along with test conditions used.