The innovation lies in the targeted application of bacteriophages specifically tailored to seafood pathogens, combined with an integrated treatment and diagnostic capability through the inclusion of a phage assay system. The use of naturally derived biological agents represents a shift away from synthetic antimicrobials, supporting sustainable and clean food production practices. Furthermore, the technology offers adaptability across various seafood species and processing environments.

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The seafood industry faces significant challenges due to the high susceptibility of seafood to bacterial contamination throughout harvesting, processing, storage, and transportation stages. Conventional treatments such as chemical preservatives and antibiotics may leave residues and contribute to increasing antimicrobial resistance. These issues raise food safety concerns and may negatively affect export compliance and consumer confidence. Additionally, existing preservation methods are often broad-spectrum and may disrupt beneficial microbiota or compromise seafood quality, highlighting the need for a more targeted and sustainable solution.

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The project introduces a phage-based biological control system that utilises bacteriophages to selectively infect and eliminate harmful seafood bacteria. This approach serves as a natural antimicrobial alternative to chemical and antibiotic treatments. The solution incorporates a phage assay platform capable of identifying and monitoring bacterial presence efficiently. The bioagent can be applied during seafood processing, storage, or handling stages, thereby improving food safety while maintaining freshness and product quality.

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The innovation lies in the targeted application of bacteriophages specifically tailored to seafood pathogens, combined with an integrated treatment and diagnostic capability through the inclusion of a phage assay system. The use of naturally derived biological agents represents a shift away from synthetic antimicrobials, supporting sustainable and clean food production practices. Furthermore, the technology offers adaptability across various seafood species and processing environments.

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