Isolation, host specificity and genetic characterization of Campylobacter specific bacteriophages from poultry and swine sources

Campylobacter spp. prevalence and mitigation strategies in the broiler production chain

“…Among them, the use of specific bacteriophages (phages) as biocontrol agents is considered one of the most promising strategies to reduce the prevalence of Campylobacter in the broiler production chain (Atterbury et al, 2003;Carvalho et al, 2010;El-Shibiny et al, 2009;Fischer et al, 2013;Hammerl et al, 2014). Bacteriophages are viruses that specifically infect and kill bacteria, widely distributed in the environment from the human GI tract to the deep ocean, and often naturally present in animals such as, broilers (Dion et al, 2020;Nafarrate et al, 2021). The interest in using phages as a safety strategy in food production relies on its selectivity towards the pathogen of concern, it is harmless to humans, animals, and plants, and does not affect the existing commensal microbiota or alter food properties.…”

Natural Killers: Opportunities and Challenges for the Use of Bacteriophages in Microbial Food Safety from the One Health Perspective

“…Even though no phage-based products with specific activity against Campylobacter are commercially available yet, phage biocontrol is one of the most promising alternatives under development to address the reduction in this pathogen in the poultry reservoir [35]. Campylobacter-infecting phages (also called campylophages) have been isolated wherever their hosts are present, including in both poultry environmental samples and food products [33,36]. Campylophages have been classified into three groups (groups I, II, and III) according to their genome size [37].…”

Avian campylobacteriosis, prevalence, sources, hazards, antibiotic resistance, poultry meat contamination, and control measures: a comprehensive review

“…When tested against C. jejuni in sterile distilled water, sodium caprate, thymol, carvacrol, and potassium sorbate were all found to diminish C. jejuni count when used at various concentrations and exposure times by Greene et al (2022) . Bacteriophages have been studied for their potential to reduce the prevalence of Campylobacter in broiler chickens by Richards et al (2019) , Chinivasagam et al (2020) , Ushanov et al (2020) , and Nafarrate et al (2021) .…”