Investigative project uses phages to reduce Campylobacter in poultry

An EU project, called Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction (C-SNIPER), led by AZTI, a technology center in Spain, developed a phage-based technology to reduce Campylobacter. A bacteriophage-based solution was developed as a natural antimicrobial in the farm (pre-harvest), at slaughter, and in processing facilities (post-harvest). A prototype of a phage solution against Campylobacter has been obtained, optimized, and set for production at a mini-pilot scale. A survey among poultry producers and consumers found high acceptance of 90% and 85% respectively towards the use of bacteriophages. There is no regulation in Europe on bacteriophage applications in food production, so they cannot be used. The FDA has approved phage products for Listeria, Salmonella, and E. coli but no Campylobacter. The project is at the commercialization stage with the goal of a commercial product in two years. @ https://www.foodsafetynews.com/2020/11/eu-project-uses-phages-to-tackle-campylobacter-in-poultry/