Bacteriophage and their lysins: A new era of biocontrol for inactivation of pathogenic bacteria in poultry processing and production—A review

Despite many efforts in food sanitation techniques and pathogen surveillance to ensure microbial safety in the food industry, foodborne diseases remain a major threat to human health and an economic burden worldwide. Poultry is the major reservoir of Salmonella and Campylobacter. However, effective control of those pathogens during poultry processing and production is difficult due to the numerous potential sources of pathogen infection and product contamination of poultry enterprises. The inappropriate use or overuse of antibiotics in feed and animal husbandry has further accelerated these problems, contributing to the emergence of new antibiotic-resistant strains of pathogens. Bacteriophages and their derivatives have become a novel and environmentally-friendly solution for the inactivation of a variety of foodborne pathogens in food processing environments. Industrial experience and ongoing laboratory-based investigations reveal phage-based inactivation strategies have several advantages. However, in-depth studies are needed to improve lethality, stability, and deliverability for the appropriate application of bacteriophages in the poultry industry. This article summarizes the recent research contribution to the improvement of bacteriophage-based strategies, with particular focus on the potential use of bacteriophages to control pathogenic bacteria in poultry production and processing. This article also critically reviews the challenges and limitations posed by bacteriophage-based biocontrol.