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Campylobacteriosis is the most common form of bacterial food borne enteritis in the world. The disease is predominantly caused by C. jejuni and C. coli, thermophilic species which have a wide range of hosts including chicken, turkey, cattle, other mammals and humans. Commonly recognized risk factors are handling and consumption of contaminaced undercooked poultry meat and drinking of unpasteurized milk and surface water. Poultry and poultry meat are regarded as main sources of Campylobactcr infection in humans. To reduce the bacteria, several intervention strategies including phage treatment have been investigated. Previously published data demonstrate that phages are generally well suited to reduce the number of pathogens in animals (pre harvest) and on specific products along the food chain (post harvest). Though, the level of attainable reduction largely depends on the target (animal, food), physiochemical conditions and the pathogen. Our work focusses on a pre harvest intervention study that have been undertaken to evaluate the potential of Campylobacter phages for the reduction of C. jejuni in poultry. The study was performed with group II (genome size 185 kb) and group III (genome size 135 kb) phages that were applied individually or in combination (simultaneous and successive application). Here we show that reductions of more than two orders of magnitude were achieved by successive application of group III and group II Campylobacccr phages. Thus, a pre harvest application of virulent bacteriophages for the control of C. jejuni in chicken seem to be promising to lower the risk of human infection significantli.