The role of Campylobacter group II phages in mitigating Campylobacter contamination across the poultry food chain: Current applications and future prospects.
Source: PubMed, NCBI / U.S. National Library of Medicine
Campylobacteriosis is a major foodborne diseases, with an estimated 96 million cases worldwide annually. Campylobacter jejuni (C. jejuni) and Campylobacter coli (C. coli) are major causes of human gastroenteritis, and poultry products are the main transmission source. An increasing incidence of antimicrobial resistance (AMR) among Campylobacter strains further complicates the control of these pathogens in the food chain. Although various approaches have been explored, phage biocontrol, particularly with Campylobacter group II phages, has shown promise in controlled preharvest and postharvest studies. Group II phages are highly specific and lyse C. jejuni and C. coli with potential to reduce Campylobacter colonization in poultry. These phages offer a selective, eco-compatible alternative to conventional antimicrobial treatments that selectively kill pathogenic bacteria without significantly affecting gut microbiota. Applying phage therapy during poultry processing, such as spraying or dipping, has reduced Campylobacter loads on chicken skin and meat, as well as on the surfaces of poultry equipment, thereby diminishing the risk of food chain contamination. Moreover, consistent performance under commercial poultry conditions requires further large-scale validation and process-specific optimization (formulation stability, delivery logistics, and integration with existing biosecurity and processing hurdles). This review discusses antimicrobial resistance trends in Campylobacter, p
Abstract
Campylobacteriosis is a major foodborne diseases, with an estimated 96 million cases worldwide annually. Campylobacter jejuni (C. jejuni) and Campylobacter coli (C. coli) are major causes of human gastroenteritis, and poultry products are the main transmission source. An increasing incidence of antimicrobial resistance (AMR) among Campylobacter strains further complicates the control of these pathogens in the food chain. Although various approaches have been explored, phage biocontrol, particularly with Campylobacter group II phages, has shown promise in controlled preharvest and postharvest studies. Group II phages are highly specific and lyse C. jejuni and C. coli with potential to reduce Campylobacter colonization in poultry. These phages offer a selective, eco-compatible alternative to conventional antimicrobial treatments that selectively kill pathogenic bacteria without significantly affecting gut microbiota. Applying phage therapy during poultry processing, such as spraying or dipping, has reduced Campylobacter loads on chicken skin and meat, as well as on the surfaces of poultry equipment, thereby diminishing the risk of food chain contamination. Moreover, consistent performance under commercial poultry conditions requires further large-scale validation and process-specific optimization (formulation stability, delivery logistics, and integration with existing biosecurity and processing hurdles). This review discusses antimicrobial resistance trends in Campylobacter, poultry as a key transmission route, and the use of group II phages to reduce Campylobacter contamination. It also highlights challenges and opportunities, including optimization of phage preparations for scale-up; rigorous genomic screening and safety evaluation; evaluation of effects on microbial communities and countering antibiotic-resistant bacteria; and exploration of transposase-associated functions for future phage engineering.