|
| Year | Animal/product | Phage(s) | Strategy | Main outcome | Refs |
|
| Preharvest application |
|
| 2001 | Poultry
(chicken) | Phage cocktail | Oral delivery
(direct and via feed) | Reduction of CFU in cecal counts between 0.3 and 1.3 log compared to controls birds | [65] |
| 2001 | Swine
(pig) | Felix01 | Oral delivery and i.m. | Reduction of CFU in the tonsils and cecum | [66] |
| 2005 | Poultry
(broiler chickens) | CNPSA1, CNPSA3, CNPSA4 | Oral delivery
| Reduction of CFU by 3.5 orders of magnitude after five days | [67] |
| 2005 | Poultry
(chickens) | Phage cocktail
(Sa2, S9, S11) | Oral delivery
phage/competitive exclusion | Reduction of CFU in cecum and ileum after phage cocktail and/or competitive exclusion treatment | [68] |
| 2007 | Poultry
(broiler chickens) | Φ151, Φ25, Φ10 | Oral delivery
(antacid suspension) | Reduction of 4.2 log and 2.19 log with phages Φ151 and Φ25 within 24 h compared with control | [69] |
| 2007 | Poultry
(broiler chickens) | Phage cocktail (CB4ϕ, WT45ϕ) | Oral delivery | Reduction of CFU in cecal tonsils after 24 h. No significant differences at 48 h compered to controls | [70] |
| 2008 | Poultry
(chickens) | Phage cocktail | Oral delivery
(coarse spray/drinking water) | Reduction of intestinal colonization of ten-day-old experimentally contaminated birds | [71] |
| 2010 | Swine
(pig) | Phage cocktail | | Reduction of colonization by 99.0 to 99.9% in the tonsils, ileum, and cecum | [72] |
| 2011 | Swine
(weaned pigs) | Phage cocktail | Oral delivery
| Significant reduction of CFU in the rectum | [73] |
| 2011 | Poultry
(chickens) | | Oral delivery
(via feed) | Phage prevented horizontal transmission on six-week-old infected chickens | [74] |
|
| Postharvest application |
|
| 2001 | Processed food
(ripened cheese) | SJ2 | Added to milk | No survival during 89 days in pasteurized cheeses containing phages (MOI 104) | [75] |
| 2001 | Fresh produce
(fresh-cut melon and apple) | Phage cocktail | Added to foods | Significant CFU reduction on melon but not on apple | [76] |
| 2003 | Meat
(chicken skin) | P22, 29C | Applied on top | MOI 1 caused less than 1 log reduction in CFU; MOI 100-1,000 caused 2 log reductions in CFU and eradicated resistant strains | [13] |
| 2003 | Meat
(chicken frankfurters) | Felix O1 | | Approx. 2 log reduction with a MOI of 1.9 × 104 | [21] |
| 2004 | Fresh produce
(sprouting seeds) | A, B | Applied by immersion | Phage-A reduced CFU by 1.37 logs on mustard seeds. Cocktail resulted in a 1.5-log reduction in CFU in the soaking water of broccoli seeds | [77] |
| 2005 | Meat
(broiler, turkey) | PHL 4 | Sprayed | Phage treatments reduced frequency of Salmonella recovery as compared with controls | [78] |
| 2008 | Meat
(raw/cooked beef) | P7 | Applied on top | Reduction in CFU of 2-3 log at 5°C and approx. 6 log at 24°C | [16] |
| 2009 | Fresh produce
(tomatoes) | Phage cocktail | Phage + E. asburiae JX1 added to food | Prevalence reduction of internalized S. Javiana, although the major suppressing effect was via antagonistic activity of E. asburiae JX1 | [79] |
| 2010 | Fresh produce (mung bean sprouts and alfalfa seeds) | Phage cocktail | Phage + E. asburiae JX1 added to foods | Combined biocontrol with E. asburiae and phage suppressed pathogen growth on mung beans and alfalfa seeds | [80] |
| 2011 | Meat
(pig skin) | Phage cocktail
(PC1) | Applied on top | Above 99% reduction in CFU for MOI of 10 or above at 4°C for 96 h | [59] |
| 2012 | Ready-to-eat foods and chocolate milk | FO1-E2 | Added to foods and mixed in milk | At 8°C no viable cells. At 15°C reduction of CFU by 5 logs on turkey deli meats and in chocolate milk and by 3 logs on hot dogs | |
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