"BACTERIA EATERS" FOR SAFER FOODS

Everyone has natural enemies, even bacteria. The so-called bacteriophages (or "phages") are viruses that selectively attack specific species of bacteria, while remaining completely harmless to other living organisms, including humans, animals and plants. Discovered in the early 1900s, ten years before Fleming made his observations on penicillin, they have been staying in the shadow all these years, but now they could become allies for food safety. A contribution to the research in this field comes from a new study by the Unit of Hygiene and Food Technologies of Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise "G. Caporale" (IZSAM), in Teramo, Italy.

Published in the journal Viruses, the study focused its attention on Campylobacter , responsible for one of the most widespread bacterial gastrointestinal diseases. Usually campylobacteriosis is not a serious pathology, and most cases resolve spontaneously within a few days, accompanied by generic symptoms such as diarrhea, abdominal pain, fever, headache, nausea and vomiting. But in some cases, especially in elderly or immunocompromised patients, campylobacteriosis can lead to serious consequences, such as Guillan Barré sindrome, irritable bowel sindrome and septicemia.

One of the main risk factors is poultry: chickens frequently host Campylobacter in their intestines with no symptoms, but, during slaughter and processing, bacteria can easily contaminate the meat intended for human consumption. Growing resistance to antibiotics, due to their use in farms, must also be considered, making therapies very difficult for patients affected by severe forms of infection.

"Campylobacter - says Dr. Giuseppe Aprea, Veterinary manager officer and researcher at the Department of Hygiene and Food Technologies - is a serious public health problem for which various solutions are being explored, and the use of phages to eliminate the bacterium in chickens is attracting great interest. In our research we tested two types of bacteriophages, isolated by our laboratory among those normally present in the environment, that are specific against a particular strain of antimicrobial-resistant Campylobacter".

Thanks to the use of two different phages, administered to the animals shortly before slaughter, the researchers aimed to prevent bacteria from developing defenses also against viruses. And the results were encouraging: in the experimentally treated chickens, the presence of Campylobacter was drastically reduced. Applying the same procedure to animals intended for the market would result in a 90% reduction of the risk of infection in consumers.

“Of course - adds Aprea - with this research we are exploring a path that will need further study and adjustments, including adaptation of the European regulatory framework on bacteriophages. But what emerges from our study is that phages could be a very effective weapon for increasing the safety of meat in our dishes".

"Food safety - comments Dr. Giacomo Migliorati, Scientific Director at IZSAM - is one of the main goals of our Institute’s mission, where researchers constantly explore innovative solutions aimed at reducing health risks both for humans and animals. This study, addressing two very important problems such as food infections and antibiotic resistance in bacteria, is a step forward towards new ways to have safer foods on our tables".

BACTERIOPHAGE THERAPY TO REDUCE COLONIZATION OF CAMPYLOBACTER JEJUNI IN BROILER CHICKENS BEFORE SLAUGHTER

D’Angelantonio D.,  Scattolini S., Boni A., Neri D., Di Serafino G., Connerton P., Connerton I., Pomilio F., Di Giannatale E., Migliorati G. & Aprea G. 2021. Bacteriophage Therapy to Reduce Colonization of Campylobacter jejuni in Broiler Chickens before Slaughter. Viruses, 13(8), 1428.

https://doi.org/10.3390/v13081428