Application of Bacteriophages to Limit Campylobacter in Poultry Production

Abstract

Campylobacteris a major foodborne pathogen with over a million United States cases a year and is typically acquired through the consumption of poultry products. The common occurrence ofCampylobacteras a member of the poultry gastrointestinal tract microbial community remains a challenge for optimizing intervention strategies. Simultaneously, increasing demand for antibiotic-free products has led to the development of several alternative control measures both at the farm and in processing operations. Bacteriophages administered to reduce foodborne pathogens are one of the alternatives that have received renewed interest.Campylobacterphages have been isolated from both conventionally and organically raised poultry. Isolated and cultivatedCampylobacterbacteriophages have been used as an intervention in live birds to target colonizedCampylobacterin the gastrointestinal tract. Application ofCampylobacterphages to poultry carcasses has also been explored as a strategy to reduceCampylobacterlevels during poultry processing. This review will focus on the biology and ecology ofCampylobacterbacteriophages in poultry production followed by discussion on current and potential applications as an intervention strategy to reduceCampylobacteroccurrence in poultry production.