The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction

C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction

Campylobacteriosis is the most frequently reported food-borne illness in the EU.

Consumption of poultry, especially chicken meat, is considered the most common route for human infection. Colonization of broiler chickens at farm level leads to transmission of Campylobacter along the production chain, resulting in contamination of poultry meat at retail level. Standard control measures at farm level rely upon the use of antibiotics, which promote the selection and spread of multidrug resistant strains, an additional threat to public health. This project aims to reduce the prevalence of Campylobacter in poultry through innovative, non-antibiotic based mitigation measures that can be integrated into existing hygiene protocols. Specifically, the use of bacteriophage-based strategies as natural antimicrobials in the farm (pre-harvest) and in slaughter and/or processing facilities (post-harvest) will reduce incidence of poultry-borne food poisoning without impacting on animal welfare.

Partners

The following partners are involved in the project

AZTI
IARFR PAS
University of Turin
Phage Technology Center (PTC)

Project Lead

Amaia Lasagabaster
Institution

Azti

Contact details

alasa@azti.es

Related projects

REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products

REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products

In the last decades, a number of food crises, have threatened consumer confidence in the food industry, driving food business operators to go beyond mandatory traceability requirements and develop systems...

Smart Tags for Improving Consumer Interaction in Food Value Chain

Smart Tags for Improving Consumer Interaction in Food Value Chain

The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product,...

Constituent sensing of small grains

Constituent sensing of small grains

Additionally, food safety requires the full traceability of crop constituents in the complete food value chain. This includes correct and seamless documentation of all production steps. One missing piece is...

Related articles

EIT FAN Stories: Air Up Entrepreneurship

EIT FAN Stories: Air Up

17 September 2020

Plastic pollution has always been a relevant topic globally. The amount of drinks produced in plastic bottles worldwide is an ongoing concern. With that in mind, a team from Munich....

Creating a Sustainable Food System Part 1: Bracing for the journey ahead Consumer Behaviour

Creating a Sustainable Food System Part 1: Bracing for the journey ahead

06 August 2020

More than ever, there is a growing awareness of the impact of food poverty, unequal access to nutritious food, and the vital role that delivery, factory and retail workers play....