Table 2.

Scoring of the Available Studies Assessing Phages in Reducing Salmonella Serovar in In Vitro Studies

Title	Scoring	Study (year)
Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFresh™	2	Sukumaran et al. (2016)39
Biocontrol of Salmonella Enteritidis in spiked chicken cuts by lytic bacteriophages ΦSP-1 and ΦSP-3	2	Augustine and Bhat (2015)47
Bio-control of Salmonella Enteritidis in foods using bacteriophages	2	Bao et al. (2015)36
Bacteriophage P22 to challenge Salmonella in foods	1	Zinno et al. (2014)34
Use of bacteriophages to reduce Salmonella in chicken skin in comparison with chemical agents	2	Hungaro et al. (2013)48
Use of a bacteriophage cocktail to control Salmonella in food and the food industry	2	Spricigo et al. (2013)38

Scoring was based on the following measures: No details provided (0); some details are missing (1); fully available data (2).