Industry Insights on Using Phage to Combat Salmonella and Listeria in Meats and Fish

Food, Food Manufacturing & Supply Chain, Food Safety & Regulation,
  • Tuesday, June 22, 2021

Food Processors go to great lengths to ensure the safety and quality of the foods they produce. Register for this webinar to hear a first-hand exploration of the practical use of bacterio-phage as a food safety intervention, and its application in real world processing environments.

The session will provide attendees with an understanding of the practicalities of phage use in various types of production environments and different food products. Our speakers, members of the food processing industry, will share their experiences on the use of phage in their operations. You will hear from a RTE meat processor who is applying Listeria phage by spraying it into a final product package, a smoked salmon processor applying a Listeria phage before smoking and a fresh poultry ground operation using phage to reduce their levels of Salmonella.

Register for this webinar to get an overview of real industry productions and get answers regarding the use of phage in various types of environments. A Q&A session will follow.



Benjamin Roman, FSQA Director, Prestage Foods

Benjamin Roman obtained his Bachelors of Science in Animal Science from the University of Puerto Rico – Mayaguez. During his studies, he was interested in the interaction between feed quality, safety as well as animal nutrition. Benjamin has more than 10 years of experience in the poultry industry, with first-hand exposure to fast production environments as well as R&D and quality.

Over the past 4 years he’s served as the Director of Food Safety and Quality Assurance at Prestage Foods, St. Pauls, NC. Benjamin is certified as a Preventive Controls Qualified Individual (PCQI), he possess HACCP certifications and Food Safety & Quality Management certificate from NC State University. He provides leadership to his food safety and quality team to ensure compliance with federal regulations and third party audits. Currently he serves as the co-chair for the Technical and Regulatory committee for the National Turkey Federation.

Message Presenter

Ron Tew, VP Technical Services, Deli Brands of America

Ron Tew has over 35 years of experience in the food industry and currently serves as the VP of Technical Services for Deli Brands of America and the Saval Food group. Deli Brands is a privately held company which manufactures a wide variety of RTE meats and poultry products that are distributed nationally. Ron began his career with Jac Pac Foods, where he spent 17 years working in various positions throughout the organization. He joined Deli Brands in 2001. In his role, one of his first tasks was to develop a strong food safety culture and update the HACCP program, which included the adoption of (anti-listeria) phage technology for their RTE products as a post lethality treatment. Ron is an expert in HACCP, Thermal processing, Appendix A&B and in leading the efforts of his food safety and quality teams.

Message Presenter

Sofia Feng, Business Development, Micreos Food Safety

Sofia Feng earned her Ph.D. and Masters of Science in Food Science from North Carolina State University in Raleigh, NC. Sofia is able to integrate and apply bacteriophage technology, translating her academic skills into practical food industry settings. For the past two years she has been working as a business developer for Micreos Food Safety. She has assisted and successfully implemented the technology across different industrial scenarios. Currently, she works closely with multiple poultry, meat and seafood processors who have implemented phage-based solutions on their product lines.

In 2017, Sofia was inducted into Phi Tau Sigma – Honor Society of Food Science, and currently serves as the chair of the Nutrition Division of Institute of Food Technologists (IFT). Sofia is also involved in The International Association for Food Protection (IAFP). She strives to offer professional assistance to other allies in the food safety arena.

Message Presenter

Who Should Attend?

Senior professionals from food manfucturing companies including:

  • VP & Directors of Food Safety and QA
  • CEO or Presidents
  • FSQA Managers and Supervisors
  • Production Managers
  • R&D Managers

What You Will Learn

In this webinar, participants will learn about:

  • Bacteriophage-applied technology
  • Applications of phages to food safety in industrial settings

Xtalks Partner


PhageGuard contributes to a safer food supply through the targeted use of phage technology to kill the most common foodborne pathogens. As the natural enemy of bacteria, phages specifically kill pathogens like Salmonella and Listeria, leaving the good bacteria intact. They are green, smart and easy to apply on food via spraying, misting, direct addition or dipping. Phages can also be used directly on food contact surfaces or in the processing environment.

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