{"id":11800,"date":"2019-06-03T13:52:02","date_gmt":"2019-06-03T11:52:02","guid":{"rendered":"https:\/\/www.azti.es\/azti-lidera-el-desarrollo-de-una-innovadora-herramienta-para-el-biocontrol-de-campylobacter-en-carne-de-pollo\/"},"modified":"2020-04-03T08:29:47","modified_gmt":"2020-04-03T06:29:47","slug":"azti-leads-the-development-of-an-advanced-biocontrol-tool-against-campylobacter-in-poultry","status":"publish","type":"post","link":"https:\/\/old.azti.es\/en\/azti-leads-the-development-of-an-advanced-biocontrol-tool-against-campylobacter-in-poultry\/","title":{"rendered":"AZTI leads the development of an advanced biocontrol tool against Campylobacter in poultry."},"content":{"rendered":"\n<ul><li>Campylobacteriosis, the most frequently reported food-borne illness in Europe, with an associated average cost of 2,400 M\u20ac\/year.<\/li><li>The increase of antibiotic resistance makes it critical to develop novel non-antibiotic based strategies to reduce <em>Campylobacter<\/em> risk within the EU poultry sector.<\/li><li>The<a rel=\"noreferrer noopener\" aria-label=\" C-SNIPER project (abre en una nueva pesta\u00f1a)\" href=\"https:\/\/www.azti.es\/en\/proyectos\/eit-food-c-sniper\/\" target=\"_blank\"> <\/a><strong><a rel=\"noreferrer noopener\" aria-label=\" C-SNIPER project (abre en una nueva pesta\u00f1a)\" href=\"https:\/\/www.azti.es\/en\/proyectos\/eit-food-c-sniper\/\" target=\"_blank\">C-SNIPER<\/a><\/strong><a rel=\"noreferrer noopener\" aria-label=\" C-SNIPER project (abre en una nueva pesta\u00f1a)\" href=\"https:\/\/www.azti.es\/en\/proyectos\/eit-food-c-sniper\/\" target=\"_blank\"> project<\/a> is focused on the development and validation of an innovative, efficient and non-antibiotic based mitigation strategy to reduce the prevalence of <em>Campylobacter<\/em> in poultry, that can be integrated into existing hygiene protocols.<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" width=\"1024\" height=\"505\" src=\"https:\/\/www.azti.es\/wp-content\/uploads\/2019\/06\/c_sniper_azti-1024x505.jpg\" alt=\"\" class=\"wp-image-13459\" srcset=\"https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/c_sniper_azti-1024x505.jpg 1024w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/c_sniper_azti-300x148.jpg 300w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/c_sniper_azti-768x379.jpg 768w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/c_sniper_azti-450x222.jpg 450w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/c_sniper_azti-900x444.jpg 900w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/c_sniper_azti-992x489.jpg 992w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/c_sniper_azti.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<p><em>Campylobacter<\/em> is one of the greatest concerns in the poultry sector. The European\nUnion is the third largest poultry producer in the world, with a yearly\nproduction of 15.2 million tons of poultry meat, which is also the most frequently\neaten meat. However, the consumption of poultry products, especially chicken\nmeat, is considered the most common route for human campylobacteriosis, the\nmost frequently reported food-borne illness in Europe, with 246,158 reported\ncases in 2017 and an estimated associated cost of 2,400 M\u20ac\/year.&nbsp;&nbsp; <\/p>\n\n\n\n<p>Different mitigation strategies have been proposed in order to\ncontrol <em>Campylobacter<\/em> in the primary\nproduction. Standard control measures at farm level rely upon the use of\nantibiotics, which promote the selection and spread of multidrug resistant\nstrains, an additional threat to public health, that is becoming increasingly\nprevalent in <em>Campylobacter<\/em>. Other\nstrategies include biosecurity measures, reduction of slaughter age,\nvaccination or the use of pre-\/pro-biotics or other antimicrobials (e.g.\nbacteriocins) as feed additives. Some of these approaches have facilitated the\ncurrently existing <em>Campylobacter<\/em>\nreduction. However, their inability to solve the entire problem places them as\ncomplementary hurdles in a synergistic approach. Different decontamination\nprocesses have also been proposed as effective anti-<em>Campylobacter<\/em> treatments for carcasses. However, no chemical\ndecontamination treatments are currently authorized in the EU, and physical\ntreatments, like freezing and heat treatment, have a negative effect on the\nproduct appearance and quality. <\/p>\n\n\n\n<p>Therefore, the pressure to reduce <em>Campylobacter<\/em> prevalence in poultry is rising, and it is becoming\ncritical to develop novel non-antibiotic based strategies to reduce the <em>Campylobacter<\/em> risk within the EU poultry\nsector.<\/p>\n\n\n\n<p>Within the <strong><a href=\"https:\/\/www.azti.es\/en\/proyectos\/eit-food-c-sniper\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"C-SNIPER project (abre en una nueva pesta\u00f1a)\">C-SNIPER<\/a><\/strong><a href=\"https:\/\/www.azti.es\/en\/proyectos\/eit-food-c-sniper\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"C-SNIPER project (abre en una nueva pesta\u00f1a)\"> project<\/a>, five European partners (AZTI, <a>Institute of Animal Reproduction and Food Research PAS<\/a>, University of Turin, Phage Technology Center GmbH and O.R.A. Societ\u00e0 Agricola) aim to reduce the prevalence of <em>Campylobacter<\/em> in poultry through the development and validation of an innovative, efficient and non-antibiotic based mitigation strategy that can be integrated into existing hygiene protocols. Specifically, this activity will develop a bacteriophage-based solution to be used as natural antimicrobial in farm, slaughter and\/or processing facilities. The use of <em>Campylobacter<\/em>-infecting phages as a food safety strategy is desirable as they are natural specific enemies of this pathogen (harmless to plants, animals and humans), do not affect the normal microbiota of the host or alter food properties. In fact, there are already some commercial phage-products against <em>Listeria monocytogenes<\/em>, <em>Escherichia coli<\/em> and <em>Salmonella<\/em> used in food, but no <em>Campylobacter <\/em>specific phage product is available up till now.<\/p>\n\n\n\n<p>The developed <strong>C-SNIPER<\/strong>\nphage-tool, that is expected to be validated in 2020, will fill the market need\nfor an alternative product to reduce the antibiotic usage in poultry and will\naddress the risk of <em>Campylobacter<\/em> by\nproducing healthy, safe and high-quality poultry products, with the consequent\npositive impact on the sector, poultry meat safety and public health economy,\nconsumers protection and trust, and social welfare. Consequently, this project\nwill also promote the growth of the EU poultry sector, will increase its scope\nin domestic\/export markets and will strengthen the competitiveness of all\npartners addressing this long-lasting issue at national and EU level.<\/p>\n\n\n\n<h2><strong>EIT Food, improving food\ntogether.<\/strong><\/h2>\n\n\n\n<p>EIT Food is Europe\u2019s leading food innovation initiative, working to\nmake the food system more sustainable, healthy and trusted. <\/p>\n\n\n\n<p>The initiative is made up of a consortium of key industry players,\nstartups, research centres and universities from across Europe. It is one of\neight Innovation Communities established by the European Institute for\nInnovation &amp; Technology (EIT), an independent EU body set up in 2008 to\ndrive innovation and entrepreneurship across Europe. <\/p>\n\n\n\n<p><a rel=\"noreferrer noopener\" aria-label=\"EIT Food (abre en una nueva pesta\u00f1a)\" href=\"https:\/\/www.eitfood.eu\/programmes\/c-sniper-campylobacter-specific-nullification-via-innovative-phage-mediated-enteropathogen-reduction\" target=\"_blank\">EIT Food<\/a> aims to collaborate closely with consumers to develop new knowledge and technology-based products and services that will ultimately deliver a healthier and more sustainable lifestyle for all European citizens. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><img loading=\"lazy\" width=\"1511\" height=\"426\" class=\"wp-image-15701\" style=\"width: 500px;\" src=\"https:\/\/www.azti.es\/wp-content\/uploads\/2019\/06\/EIT-Food-Body-of-EU-vertical-1.jpg\" alt=\"\" srcset=\"https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/EIT-Food-Body-of-EU-vertical-1.jpg 1511w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/EIT-Food-Body-of-EU-vertical-1-300x85.jpg 300w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/EIT-Food-Body-of-EU-vertical-1-1024x289.jpg 1024w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/EIT-Food-Body-of-EU-vertical-1-768x217.jpg 768w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/EIT-Food-Body-of-EU-vertical-1-450x127.jpg 450w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/EIT-Food-Body-of-EU-vertical-1-900x254.jpg 900w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/EIT-Food-Body-of-EU-vertical-1-992x280.jpg 992w, https:\/\/old.azti.es\/wp-content\/uploads\/2019\/06\/EIT-Food-Body-of-EU-vertical-1-1200x338.jpg 1200w\" sizes=\"(max-width: 1511px) 100vw, 1511px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Campylobacteriosis, the most frequently reported food-borne illness in Europe, with an associated average cost of 2,400 M\u20ac\/year. The increase of antibiotic resistance makes it critical to develop novel non-antibiotic based [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":11643,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":[],"_tribe_ticket_has_attendee_info_fields":false},"categories":[3],"tags":[361,445,362,446],"tax-big-challenge":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>AZTI leads the development of an advanced biocontrol tool against Campylobacter in poultry. - AZTI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/old.azti.es\/en\/azti-leads-the-development-of-an-advanced-biocontrol-tool-against-campylobacter-in-poultry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AZTI leads the development of an advanced biocontrol tool against Campylobacter in poultry. - AZTI\" \/>\n<meta property=\"og:description\" content=\"Campylobacteriosis, the most frequently reported food-borne illness in Europe, with an associated average cost of 2,400 M\u20ac\/year. 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