A “proof of concept” study to control Campylobacter using bacteriophages

Abstract

Campylobacter is a key food-safety pathogen and bio-control using bacteriophages may be an option. The current 1.5 year short study, is the first Australian study to demonstrate the ability of phage to reduce Campylobacter levels (via the use of an appropriate cocktail of bacteriophages) in the caeca of birds’ on-farm and under commercial farming conditions. This was demonstrated via the Farm R study with the reduction in Campylobacter levels in the caeca of the treated birds compared with the controls (at the farm), being statistically significant (P < 0.05). The Farm D did not meet trial conditions due to phage presence in the control chickens. Further work is required to understand sustaining this reduction through transport stress under commercial conditions. The absence of phage following phage therapy (or any residual treatments other than those of normal food origin) is an important aspect for “consumer acceptance” of phage therapy and receiving regulatory approval for use in food. The treated carcasses from both farms (and controls) showed an absence of phage (residue) on the carcass was also a positive aspect of this study. This was a short proof of concept study from which an extensive range of knowledge and biological resources have been gained