Antonie van Leeuwenhoek

, 92:275

Free-range layer chickens as a source of Campylobacter bacteriophage

  • Catherine M. Loc Carrillo
  • Phillippa L. Connerton
  • Tom Pearson
  • Ian F. Connerton

DOI: 10.1007/s10482-007-9156-4

Cite this article as:
Loc Carrillo, C.M., Connerton, P.L., Pearson, T. et al. Antonie van Leeuwenhoek (2007) 92: 275. doi:10.1007/s10482-007-9156-4


Bacteriophage specific for Campylobacter were isolated from chicken excreta collected from established free-range layer breed stock. Bacteriophage were either propagated on a Campylobacter jejuni host with broad susceptibility to bacteriophage (NCTC 12662) or on Campylobacter isolates from the same samples. Campylobacters were confirmed as being C. jejuni and or C. coli, using a combination of standard biochemical tests and PCR analysis with genus and species specific primers. The bacteriophage displayed differential patterns of susceptibility against reference NCTC strains and contemporary C. jejuni /C. coli isolates from chicken excreta. Electron microscopy demonstrated that the phage possessed icosahedral heads and rigid contractile tails. Pulsed-field gel electrophoresis revealed the bacteriophage genomes to be double stranded DNA in the range of 140 kb in size and the restriction enzyme patterns of the DNAs indicate they are genetically related members of the Myoviridae family. This study showed that Campylobacter bacteriophage could easily be isolated from free-range chickens and form part of their normal microbiological biota of environmentally exposed birds.


Bacteriophage Campylobacter Free-range chickens Poultry 



Blood Agar


Calcium Brain Heart Infusion broth


Campylobacter phage


modified Cefoperazone Charcoal Desoxycholate Agar


Plaque Forming Units


Phenylmethylsulfonyl fluoride


Tris Borate EDTA buffer

Copyright information

© Springer Science+Business Media B.V. 2007

Authors and Affiliations

  • Catherine M. Loc Carrillo
    • 1
  • Phillippa L. Connerton
    • 1
  • Tom Pearson
    • 1
  • Ian F. Connerton
    • 1
  1. 1.Division of Food Sciences, School of BiosciencesUniversity of Nottingham, Sutton Bonington CampusLoughboroughUK

Personalised recommendations