A phage barrier for poultry must prove itself on the product, not only in the laboratory

A bacteriophage against *Salmonella* is not yet an automatic commercial solution, but a newly published study provides practical data that justify evaluating the approach in poultry processing. The work characterised phage WP85 against *Salmonella Agona* and applied it to experimentally inoculated chilled chicken meat. At 4 °C, treatment reduced the bacterial population by up to 3.2 log CFU/mL; the authors detected no significant changes in proximate composition, lipid-oxidation indicators or overall meat quality.