Biocontrol Validation of a Strictly Lytic Phage A511 and a Commercial Phage PGL Shows Reduction of Listeria monocytogenes in Raw Scottish Salmon Fillet Postharvest

This study conducted a lab‑scale evaluation of the archival phage A511 on raw salmon in direct comparison with a commercial phage (PGL) under a unified dose-time-temperature framework. To our knowledge, a direct comparison of A511 and PGL on raw salmon using an identical experimental design has not been previously reported. While the findings demonstrate effective reduction of L. monocytogenes under controlled laboratory conditions, further work, including broader strain coverage, naturally contaminated lots, sensory and shelf‑life assessments, and multi‑batch validation, is required before commercial implementation can be fully assessed.