Abstract:
Introduction: Poor gut health, in addition to affecting the growth and welfare of broilers, is a known cause of foodborne illnesses and a source of concerns for health authorities with the rise of antimicrobial resistant bacteria. The use of bacteriophages, viruses killing specific bacteria, offers an innovative One Health approach to improve productivity and food safety. Experimental design: Following laboratory studies to identify the right combination of bacteriophages and their safety, two commercial studies were conducted in Thailand with large integrated broiler companies. The performance of broilers as well as the presence of
Salmonella in the intestinal tract and house environment were evaluated. The effectiveness of bacteriophage cocktails to control the contamination of Poultry products was also evaluated by spiking meat samples with 1 x 103 CFU/kg of a combination of Salmonella enteritidis,
S. typhimurium and
S. Agora. Results: Laboratory studies confirmed our bacteriophages are resistant to water solutions at high temperatures, pH ranging from 2 to 12, or in the presence of 0.5 to 15% (w/v) NaCl, chlorine at 0.5% (v/v), or chlorine neutralizer for 14 days. In an in-vivo challenge study, phage treatment programs controlled
Salmonella starting on day 20, as demonstrated by the absence of detection in cloacal swabs of broilers. In the first commercial trial,
Salmonella was not detected in either cloacal swab, boot cover swabs, or bedding material after 16 days of phage administration. In the second commercial trial, similar results were observed for cloacal swabs although some environmental swabs (day 36-40 days) were positive for
Salmonella, highlighting the importance of a holistic approach towards the control of
Salmonella in broilers. The addition of bacteriophage cocktails to
Salmonella-spiked poultry meat samples (boneless leg and breast samples) reduced the bacterial count between 84.7%-96%, demonstrating their value to prevent contamination during meat processing. Conclusions: Bacteriophages, as a novel approach to control
Salmonella and other pathogens in Poultry production, have demonstrated their efficacy in the field. As a natural solution to improve gut health in birds without the use of antimicrobials, there are ideal candidates to improve the health and welfare of birds, to ensure the provision of safe poultry products and to assist the Poultry sector along its sustainability journey.
