Moving from concept to control; use of phages for Campylobacter reduction

Poultry are a major source of Campylobacter with the organism having no impact on the bird. Irrespective of this situation, the important single source of campylobacteriosis is considered to be broiler meat (European Food Safety Authority 2016). The reported number of cases of campylobacteriosis in Australia in 2015 was 22,573 (Communicable Disease Intelligence 2019). Studies have suggested that a reduction in Campylobacter levels by greater than 2-log10 units would contribute to the reduction of the public health risk by more than 90% (European Food Safety Authority 2011). Overseas models have suggested that bacteriophage treatment has the greatest potential of all known/potential methods to reduce Campylobacter levels in the live chicken (Havelaar et al. 2007). Campylobacter naturally colonises the chicken gut, where it can reach high numbers and potentially contaminate the marketed product. A low number of organisms can cause human illness. This study is exploring a biocontrol option using bacteriophages (phages) to reduce Campylobacter numbers in chickens. Bacteriophages are viruses that infect and kill the target bacteria. These specific, Campylobacter-killing phages occur naturally in farm chickens, where they are already in a ‘predator–prey relationship’ with Campylobacter. The aim of this study is to better the outcome of this natural phenomenon. The study builds upon data from previous studies to progress the option of using Campylobacter bacteriophages to control Campylobacter levels in poultry. The report is targeted at the Australian Poultry Industry, those with a role of food-safety at an industry level and also have a regulatory role.