A bacteriophage cocktail can efficiently reduce five important serotypes both on chicken skin and stainless steel.

is one of the most important zoonotic pathogens and is mostly transmitted through food of animal origin. Application of bacteriophages is a promising tool to biocontrol on both food and food contact surfaces. In this study, we evaluated the effectiveness of a six-phage cocktail for the reduction of Enteritidis and a mixture of five major serotypes (.

A Bacteriophage Cocktail Reduces Five Relevant Serotypes at Low Multiplicities of Infection and Low Temperatures.

are important pathogenic bacteria and, following , they are the second most common cause of bacterial foodborne infections worldwide. To reduce the presence of bacteria along the food chain, the application of bacteriophages (phages) may be a promising tool. In this study, the lytic properties of six phages against five relevant serotypes ( Enteritidis, .

An overview of the use of bacteriophages in the poultry industry: Successes, challenges, and possibilities for overcoming breakdowns.

The primary contaminants in poultry are , ji, and . Their pathogenicity together with the widespread of these bacteria, contributes to many economic losses and poses a threat to public health. With the increasing prevalence of bacterial pathogens being resistant to most conventional antibiotics, scientists have rekindled interest in using bacteriophages as antimicrobial agents.

In Vitro Evaluation of a Phage Cocktail Controlling Infections with .

Worldwide, poultry industry suffers from infections caused by avian pathogenic . Therapeutic failure due to resistant bacteria is of increasing concern and poses a threat to human and animal health. This causes a high demand to find alternatives to fight bacterial infections in animal farming.

Bacteriophage biocontrol to fight Listeria outbreaks in seafood.

Listeria monocytogenes is a well-known pathogen responsible for the severe foodborne disease listeriosis. The control of L. monocytogenes occurrence in seafood products and seafood processing environments is an important challenge for the seafood industry and the public health sector.