Phage Therapy Approaches to Reducing Pathogen Persistence and Transmission in Animal Production Environments: Opportunities and Challenges

Anna Colavecchio; Lawrence D. Goodridge

doi:10.1128/microbiolspec.PFS-0017-2017

Chapter 16 : Phage Therapy Approaches to Reducing Pathogen Persistence and Transmission in Animal Production Environments: Opportunities and Challenges

Authors: Anna Colavecchio¹, Lawrence D. Goodridge

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Affiliations: 1: Department of Food Science and Agricultural Chemistry, Food Safety and Quality Program, McGill University, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada

Content Type: Monograph

Publication Year: 2018

Book DOI: 10.1128/9781555819644

Chapter DOI: 10.1128/microbiolspec.PFS-0017-2017

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Abstract:

One of the major challenges to current global food production and food security is the presence of antibiotic-resistant bacteria in animals (ruminants, poultry, swine) from which foods of animal origin are produced. Foodborne diseases significantly impact public health globally, with the World Health Organization (WHO) estimating that 1 in 10 people, or approximately 600 million people worldwide, are sickened and 420,000 die annually from foodborne illnesses ( 1 ). There is concern that many foodborne bacterial pathogens are either resistant or increasing their resistance to antimicrobials commonly used for medical treatment. For example, the Centers for Disease Control and Prevention reported that in 2013, the percentage of human Campylobacter jejuni isolates with macrolide resistance increased from 1.8% in 2012 to 2.2% in 2013, and from 9.0% in 2012 to 17.6% among Campylobacter coli isolates ( 2 ). In addition, the percentage of human Salmonella ser. I 4,[5],12:i:- isolates with resistance to ampicillin, streptomycin, sulfonamide, and tetracycline continued to increase, from 17% in 2010 to 45.5% in 2013 ( 2 ). Campylobacter spp. (845,024 cases per year) and nontyphoidal Salmonella spp. (1,027,561 cases per year) are the two most prevalent causes of foodborne illness in the United States, accounting for 51% of annual foodborne illnesses due to known bacterial agents ( 3 ) and highlighting the fact that an increasing number of foodborne illnesses are becoming more difficult to treat with antibiotics.

Citation: Colavecchio A, Goodridge L. 2018. Phage Therapy Approaches to Reducing Pathogen Persistence and Transmission in Animal Production Environments: Opportunities and Challenges, p 291-308. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0017-2017

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Phage Therapy Approaches to Reducing Pathogen Persistence and Transmission in Animal Production Environments: Opportunities and Challenges

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Figure 1

Intrinsic and extrinsic characteristics that may contribute to the success or failure of bacteriophage therapy.

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Figure 1

Intrinsic and extrinsic characteristics that may contribute to the success or failure of bacteriophage therapy.

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Tables

Phage Therapy Approaches to Reducing Pathogen Persistence and Transmission in Animal Production Environments: Opportunities and Challenges

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TABLE 1

Currently approved and commercially available bacteriophage-based products to reduce the presence of foodborne pathogen and spoilage bacteria in foods and food animals a

TABLE 1

Currently approved and commercially available bacteriophage-based products to reduce the presence of foodborne pathogen and spoilage bacteria in foods and food animals a