Collaborating to understand the potential of phages in food safety 

An orange bacteriophage on a green surface

Phages have enormous potential to reduce food safety risks and optimise health outcomes across One Health. 

The country Georgia has been using bacteriophages technology for decades including for improving food safety.   

A FRSN funded project aims to develop collaborations between the UK and Georgia, both academic and innovative business, to advance use of phages in food safety.  

Led by the University of Hertfordshire, the collaboration combines deep phage experience from the Phage Innovation Network, University of Leicester Phage Research Centre, Quadram Institute and JMW Biotech, with regulatory and delivery capabilities including British Standards Institution Group, Agriculture and Horticulture Development Board, Medicines and Healthcare products Regulatory Agency and Precision Health Technologies Accelerator.