The global poultry industry is entering a new era of disease management as it shifts focus from antibiotics to more sustainable and safer alternatives. One of the most promising innovations in this space is phage therapy, a science-backed approach that uses naturally occurring viruses known as bacteriophages to target and destroy harmful bacteria in poultry. Countries like the United States, Germany, Poland, and Bangladesh are actively exploring this method to reduce antibiotic use and fight the rising threat of antimicrobial resistance.
For decades, antibiotics have been the go-to solution for managing bacterial infections in poultry. They have been widely used to treat common diseases caused by pathogens such as Salmonella, E. coli, and Clostridium perfringens. In some countries, antibiotics were even added to feed as growth promoters to help chickens grow faster. However, this overuse has contributed significantly to the global problem of antibiotic resistance, which poses a serious risk to both animal and human health.
Bacteriophages, often known as phages, provide a natural and highly specific technique to attack pathogenic bacteria while sparing healthy germs. These viruses solely infect and kill the bacteria they are intended to target. This level of accuracy makes phages an effective tool for enhancing poultry health and food safety while avoiding the adverse effects associated with broad-spectrum antibiotics.
It is not new to use phage therapy. For more than a century, researchers have kept phage libraries and employed them to cure human illnesses, particularly in Eastern European nations like Georgia. This expertise is currently being applied to the poultry industry. Phage solutions specifically designed for commercial poultry use are now being developed by research institutions and biotech companies. In chicken buildings, these products can be applied via spray systems, feed, or drinking water.
In the United States, producers are increasingly turning to phage technology to meet consumer demand for antibiotic-free chicken. Similarly, in Germany and Poland, where strict regulations have limited antibiotic use in agriculture, phages are being embraced as part of integrated disease control programs. Countries like Bangladesh and Egypt are also conducting pilot projects to test the effectiveness of phage solutions in reducing poultry mortality caused by bacterial infections.
Studies have shown that phage therapy can effectively control pathogens like Salmonella and E. coli in both live birds and processed meat. In broiler chickens, targeted phage treatment has been found to significantly reduce bacterial loads, leading to healthier flocks and improved productivity. Moreover, phages do not leave chemical residues in meat or eggs, making them a safer choice for consumers.
Despite its potential, phage therapy does have some challenges. Since phages are highly specific, multiple types may be needed to combat different bacterial strains. In addition, bacteria can sometimes develop resistance to phages, although this happens less frequently than with antibiotics. There is also a need for more research, better regulation, and awareness among farmers about the correct usage of phage-based products.
Nevertheless, the future of phage therapy in poultry farming looks bright. As countries seek sustainable solutions to antibiotic resistance, this innovative approach could become a key part of poultry health management. With proper support and investment, phage therapy could help ensure safer poultry products, protect public health, and promote a more responsible way of farming for the global poultry industry.
