Campylobacter bacteriophages and bacteriophage therapy

Connerton, Phillippa L.; Timms, Andrew R.; Connerton, Ian F.

doi:10.1111/j.1365-2672.2011.05012.x

Cited by 74 publications

(63 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Connerton et al (2011) also verified that feeding broilers with bacteriocins reduced Campylobacter to non-detectable levels. According to the work reported by Messaoudi et al (2012), L. salivarius SMXD51, previously isolated from chicken caeca, produces a component that inhibits the growth of C. jejuni (bacteriocin SMXD51) that has potential to reduce Campylobacter in poultry prior to processing.…”

Section: Probiotics and Bacteriocinssupporting

confidence: 55%

Tackling Campylobacter: a Review

Silva¹,

Teixeira²

2015

AJAFST

View full text Add to dashboard Cite

Campylobacteriosis is a zoonosis that can be transmitted directly or indirectly between animals and humans leading to intestinal infections. Eating undercooked chicken, or ready-to-eat foods that have been in contact with raw chicken, is the most common source of the infection (20-30%). There are currently 25 species in the Campylobacter genus; however Campylobacter jejuni and C. coli are the two principal causes of human gastroenteritis worldwide. Though death from campylobacteriosis is rare, risk of complications in risk groups is high namely in the young and elderly, and those with concurrent chronic disease and immunocompromised status. Campylobacteriosis affects the digestive system, causing diarrhoea, abdominal pain, malaise, fever, nausea and vomiting. The costs based on the incidence, prevention and control of campylobacteriosis are high with critical impacts on surveillance programmes and hence the costs and benefits must be carefully considered. Bacteriophages have been discussed worldwide as a therapeutic tool to control and prevent Campylobacter. Another promising strategy is the addition of lactic acid bacteria and/or bacteriocins in the feed to mnimise/control Campylobacter in poultry. Antibiotic treatment is a control strategy but several authors have been describing the occurrence of multidrug resistance profiles among Campylobacter strains. There is now a strong movement against the use of antibiotics in food production. In addition, several "Model Food Codes" (proper sanitation and cooking procedures) are described in order to prevent crosscontamination, which can subsequently decrease the risk of Campylobacter infection.

show abstract

Section: Probiotics and Bacteriocinssupporting

confidence: 55%

Tackling Campylobacter: a Review

Silva¹,

Teixeira²

2015

AJAFST

View full text Add to dashboard Cite

show abstract

“…Using different bacteriophages, a transient 1.5-5 log reduction in cecal Campylobacter concentrations, peaking approximately 2 days post administration, was observed in chickens (reviewed in Ref. [31]). Hence, current research aims to understand the molecular and phenotypic variety of different types of natural bacteriophages [32][33][34][35] in order to rationally design an appropriate cocktail for efficient reduction of Campylobacter in practice.…”

Section: Reduction Strategiesmentioning

confidence: 99%

Quo vadis? — MonitoringCampylobacterin Germany

Stingl

Knüver

Vogt

et al. 2012

European Journal of Microbiology and Immunology

View full text Add to dashboard Cite

“…Adjusting the dosing methods and timing of previous studies to the conditions in commercial broiler houses plays a major role in further developing bacteriophage-mediated biocontrol of Campylobacter (17). Inoculum size and timing as well as phage host range and density of target bacteria are key elements in the success of phage therapy against Campylobacter in broiler chickens (18). Phage numbers reaching the site of bacterial colonization have to be sufficiently high to reduce bacterial numbers.…”

mentioning

confidence: 99%

“…However, field trials are urgently needed for further assessment of these considerations (7,18,26,27).…”

mentioning

confidence: 99%

Effect of Bacteriophage Application on Campylobacter jejuni Loads in Commercial Broiler Flocks

Kittler¹,

Fischer²,

Abdulmawjood

et al. 2013

Appl Environ Microbiol

101

121

View full text Add to dashboard Cite

Campylobacteriosis is the most frequent food-borne human enteritis. The major source for infection with Campylobacter spp. is broiler meat. Risk assessments consider the reduction of Campylobacter in primary production to be most beneficial for human health. The aim of this study was to test the efficacy of a bacteriophage application under commercial conditions which had proved to be effective in previous noncommercial studies under controlled experimental conditions. A phage cocktail for Campylobacter reduction was tested on three commercial broiler farms each with a control and an experimental group. Colonization of Campylobacter was confirmed prior to phage application in fecal samples. Subsequently, a phage cocktail was applied via drinking water in the experimental group (log 10 5.8 to 7.5 PFU/bird). One day after phage application, Campylobacter counts of one experimental group were reduced under the detection limit (<50 CFU/g, P ‫؍‬ 0.0140) in fecal samples. At slaughter, a significant reduction of >log 10 3.2 CFU/g cecal content compared to the control was still detected (P ‫؍‬ 0.0011). No significant reduction was observed in the experimental groups of the other trials. However, a significant drop in cecal Campylobacter counts occurred in a phage-contaminated control. These results suggest that maximum reduction of Campylobacter at the slaughterhouse might be achieved by phage application 1 to 4 days prior to slaughter.

show abstract

Campylobacter bacteriophages and bacteriophage therapy

Cited by 74 publications

References 90 publications

Tackling Campylobacter: a Review

Tackling Campylobacter: a Review

Quo vadis? — MonitoringCampylobacterin Germany

Effect of Bacteriophage Application on Campylobacter jejuni Loads in Commercial Broiler Flocks

Contact Info

Product

Resources

About