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Title:   Author  item
                                            Callaway, Todditem
                                            Anderson, Robinitem
                                            Edrington, Thomasitem
                                            Harvey, Rogeritem
                                            Byrd Ii, James

                                                         - *Allen*item
                                            Nisbet, Daviditem
                                            Genovese, Kenneth

                                                         - *Ken*item
                                            BRABBAN, A - EVERGREEN STATE COLLEGEitem
                                            KUTTER, E - EVERGREEN STATE COLLEGE
  Submitted to: Asociacion Nacional De Especialistas En Ciencas
                                    Publication Type: Proceedings
                                    Publication Acceptance Date: 3/20/2005
                                    Publication  Date: 4/27/2005
                                    Citation: Callaway, T.R., Anderson, R.C., Edrington, T.S., Harvey, R.B., Byrd II, J.A., Nisbet, D.J., Genovese, K.J., Brabban, A.D., Kutter, E.S. 2005. Bacteriophage as a strategy to reduce food-borne pathogenic bacteria in food animals. In: Proceedings of the XXX Convencion Anual de ANECA, April 27-30, 2005, Puerto Vallarta, Mexico. 2005 CDROM.Interpretive Summary: Bacteriophage (bacterial viruses) attack and kill bacteria.  Food-borne pathogenic bacteria such as Campylobacter, Salmonella and E. coli O157:H7 are commonly isolated from poultry, swine, and ruminants and are sensitive to phage attack.  Reducing the number of pathogens entering the slaughter plant should reduce the exposure of pathogens to consumers.  One method to reduce pathogens in the live animal is to use naturally-occurring bacteriophage to specifically kill food-borne pathogenic bacteria.  We have isolated phage that kill food-borne pathogenic bacteria in feedlot cattle and are currently evaluating their effectiveness as a pre-harvest intervention strategy.
                                Technical Abstract: Food-borne pathogens such as Campylobacter, Salmonella and E. coli O157:H7 are commonly isolated from food-producing animals and are responsible for many human food-borne illnesses.  Utilizing multiple pre-harvest interventions could significantly increase the microbiological safety of food products derived from food producing animals.  Several pre-harvest intervention strategies have been suggested over the years.  One strategy that has been suggested to help reduce food-borne pathogens in animals prior to slaughter is the use of bacteriophage.  Bacteriophage (bacterial viruses) attack and kill bacteria and have very narrow target spectra; some phage may be active against only a specific bacterial strain.  We have isolated phage active against E. coli O157:H7 from feedlots in the Southern Plains region of the United States.  Anti-E. coli O157:H7 phages were found in 15% of the fecal samples.  Anti-E. coli O157:H7 phages were present in all four feedlots and were found in 55% of the cattle pens.  Thus it appears that anti-E. coli O157:H7 phage are widespread geographically in commercial feedlot cattle.  The effectiveness of phage treatment in real world conditions have been variable to date, therefore more basic work needs to be completed before bacteriophages can be considered a viable method to control populations of food-borne pathogenic bacteria in food animals.  Concerns about potential lateral gene transfer among bacteria must be addressed as well as before phage utilization in food animals can become common place.


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