Table 1.

Summary of the raw pet food ingredient experiments on turkey trim, chicken, tuna, cantaloupe, and lettuce. All phage treatments are significantly (P < 0.01) reduced from their corresponding control.

Pet food ingredient	SalmoLyse®Dose	SalmoLyse® PFU/mL	Volume / 100 grams (mL)	Final phage applied (PFU/g)	Log10 reduction from controls (±standard error)	% reduction from controls	MOI
Turkey trim	Standard	2×109	0.88	2×107	0.9 ± 0.20	86	1×104
	Low	1×109	0.88	9×106	0.5 ± 0.03	68	7×103
	Control	0	0.88	0	NA	NA	NA
Chicken	Standard	1×109	0.88	9×106	0.9 ± 0.10	88	6×103
	Low	1×109	0.44	4×106	0.5 ± 0.09	71	3×103
	Very low	1×109	0.22	2×106	0.4 ± 0.05	60	2×103
	Control	0	0.88	0	NA	NA	NA
Tuna	Standard	1×109	0.88	9×106	1.1 ± 0.13	92	4×103
	Low	1×109	0.44	4×106	0.7 ± 0.08	80	2×103
	Control	0	0.88	0	NA	NA	NA
Cantaloupe	Standard	1×109	0.88	9×106	1.0 ± 0.06	89	4×103
	Low	1×109	0.44	4×106	0.7 ± 0.09	80	2×103
	Control	0	0.88	0	NA	NA	NA
Lettuce	Standard	1×109	0.88	9×106	0.7 ± 0.06	80	2×104
	Low	1×109	0.44	4×106	0.5 ± 0.06	68	9×103
	Control	0	0.88	0	NA	NA	NA