Table 2.
Studies of C. jejuni-specific phages listed by year.
| Reference | Kind of Study | Phage Group |
Phage Origin |
C. jejuni Strain Used |
Results |
|---|---|---|---|---|---|
| Atterbury et al., 2003 | in situ | Φ2 (NCTC 12674), group III | NCTC | C. jejuni NCTC 12662 (PT 14) | Sections of chicken skin, inoculated with different concentrations of C. jejuni and bacteriophages, were kept at 4 °C and 20 °C. At maximum phage concentration (107) there was 1.1–1.3 log10 level reduction of C. jejuni in 4 °C treatment setup and 2.3–2.5 log10 reduction in 20 °C treatment setup compared to the controls. |
| Goode et al., 2003 | in situ | NCTC 12673, group III | NCTC | C222 | 1 log10 level reduction observed on chicken skins treated with the phage at the concentration of 106 PFU/cm2, compared to the untreated controls. |
| Wagenaar et al., 2005 | in vivo | NCTC 12669, Group III NCTC 12671, Group III |
NCTC | C356 | After the initial 3 log10 levels reduction CFU counts of C. jejuni increased again within 5 days and plateaued at 1 log10 level lower than control. |
| Loc Carrillo et al., 2005 | in vivo | CP8, Group III CP34, Group III |
Retail Chicken | HPC5 GIIC8 | 0.5–5 log10 levels reduction depending on the intestinal site and phage-host combination. The study demonstrated that the greatest reduction was achievable within 24–48 h. Substantial differences were identified between in vitro and in vivo results. |
| Bigwood et al., 2008 | in situ | Cj6 Group not specified |
Chicken feces | Chicken isolate | Cooked and raw beef samples inoculated with C. jejuni were treated with bacteriophage and stored at 5 °C and 24 °C. The maximum (2 log10 levels) reduction was achieved in samples that were treated with high densities of C. jejuni and high M.O.I. of the phage at both storage temperatures. |
| Carvahlo et al., 2010 | in vivo | PhiCcoIBB35, Group II PhiCcoIBB37, Group II PhiCcoIBB12, Group II |
Free Range Chickens | 2140CD1 | Approx. 2 log10 levels reduction achieved using the cocktail consisting on the three phages. Phage delivery with food was more effective than by oral gavage. |
| Orquera et al., 2012 | in situ | NCTC 12684, group II CP81, group III |
NCTC | NCTC 11168 | No reduction observed at 4 °C in situ on meat or in vitro. 1 log10 reduction was observed in vitro at 37 °C. |
| Kittler et al., 2013 | in vivo | NCTC 12672 NCTC 12673 NCTC 12674 NCTC 12678 All group III phages |
NCTC | NCTC 12661 NCTC 12664 NCTC 12660 |
Phage cocktail was administered to birds via drinking water. Group I: 3.2 log10 CFU/g lower C. jejuni counts than in the control until slaughter. Group II: No significant reduction Group III: No reduction |
| Firlieyanti et al., 2016 | in situ | Φ3, group II Φ15, group II |
Chicken liver isolates | Chicken liver isolates | Modest reduction 0.2 log10 level (low C. jejuni inocula)—0.8 log10 (high C. jejuni inocula) at 4 °C. |
| Zampara et al., 2017 | in situ | Group II and Group III phages identified previously. | Free range chicken isolates | NCTC 12662 RM 1221 |
The study concluded that CPS phages bound more tightly to C. jejuni compared to flagellotropic phages and, therefore, were more efficient at reducing the pathogen at low temperatures. It was also observed that efficiency of phage cocktails at reducing C. jejuni was higher than that of single phages. |