Originally submitted by Tristan Olpin, Emory University. 

The livestock industry faces challenges in maintaining food quality and minimizing food waste, with bacterial infections playing a central role. Conventional livestock farmers typically provide their animals a plethora of antibiotics to fight illnesses and promote growth. A promising alternative lies in bacteriophages—viruses that target and destroy specific bacteria. Categorized as non-synthetic substances, bacteriophages are allowed in organic production per the National Organic Program 205.605(a) for processing and handling. This alternative to antibiotics offers a sustainable approach to addressing foodborne illnesses, spoilage, and antibiotic resistance—key issues that threaten global food security and health. Food spoilage alone contributes to 32% of global food waste, while bacterial contamination accounts for 600 million cases of illness annually. 

A recent study published in Biological Control, proposes a “Farm to Fork” strategy which integrates phage applications at multiple stages of food production: treating livestock pre-slaughter to reduce pathogens, conducting fecal pathogen testing for safety, and applying phages post-slaughter to extend meat shelf life. Unlike antibiotics, which disrupt both harmful and beneficial bacteria, bacteriophages precisely target pathogens such as E. coli, Salmonella, and Listeria. This precision aligns with the principles of organic practices, which emphasize ecosystem health and prohibits the use of antibiotics.  

The rise of antibiotic-resistant bacteria, coupled with growing consumer demand for healthy and organic foods, has spurred interest in this emerging phage biocontrol to support traditional organic practices. They offer an innovative method to manage bacterial contamination in organic settings, supporting pest and disease control without compromising organic standards.  

Consumers play a vital role in advancing this innovation by choosing products from farms that utilize organic practices and are committed to reducing antibiotic use. These decisions can help create safer, more sustainable food systems, combat food waste, and address the urgent issue of antibiotic resistance—ultimately benefiting both human and environmental health.