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Foodborne diseases are a growing public health problem worldwide with Campylobacter and Salmonella being the most common and widely distributed causative agents. These Gramnegative bacteria are common inhabitant of the gut of warm-blooded animals, especially livestock, being transmitted to humans primarily through the consumption of contaminated food of animal origin. Poultry meat and derivatives are regarded as the most common source of human salmonellosis and campylobacteriosis.

Phages as Therapeutic Tools to Control Major Foodborne Pathogens: Campylobacter and Salmonella