Salmonella and Campylobacter: Antimicrobial resistance and bacteriophage control in poultry

• Antibiotic resistant Salmonella and Campylobacter continue to be found in poultry.
• Bacteriophage therapy is a natural way of controlling these pathogens in poultry.
• Research persists to promote widespread acceptance of bacteriophage use.

Salmonella and Campylobacter are major causes of foodborne related illness and are traditionally associated with consuming undercooked poultry and/or consuming products that have been cross contaminated with raw poultry. Many of the isolated Salmonella and Campylobacter that can cause disease have displayed antimicrobial resistance phenotypes. Although poultry producers have reduced on-the-farm overuse of antimicrobials, antimicrobial resistant Salmonella and Campylobacter strains still persist. One method of bio-control, that is producing promising results, is the use of lytic bacteriophages. This review will highlight the current emergence and persistence of antimicrobial resistant Salmonella and Campylobacter recovered from poultry as well as bacteriophage research interventions and limitations.