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Iulietto MF, Evers EG. Cross-contamination in the kitchen: A model for quantitative microbiological risk assessment. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2024; 44:1156-1175. [PMID: 37806768 DOI: 10.1111/risa.14232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 08/15/2023] [Accepted: 08/17/2023] [Indexed: 10/10/2023]
Abstract
A quantitative microbiological risk assessment model for the cross-contamination transmission route in the kitchen (KCC) is presented. Bacteria are transmitted from contaminated (chicken) meat to hands, kitchen utensils, and other surfaces, subsequently contaminating a salad. The model aims to estimate the fraction of bacteria on the meat that is ingested due to cross-contamination, determine the importance of the different transmission routes, and assess the effect of scenarios (interventions) on the fraction ingested. The cross-contamination routes defined, bacterial source-to-recipient transfer fractions as available and derived from literature, and important characteristics (e.g., washing in cold water vs. hot water with soap) shaped the KCC model. With this model, 32 scenarios of an eight-step preparation of a "meat and salad" meal in a domestic kitchen were stochastically simulated. The "cutting board-salad" route proved dominant and the salad plays a major role in the final exposure. A realistic scenario (washing hands, cutting board, and knife with cold water after cutting the meat) estimates that a mean fraction of 3.2E - 3 of the bacteria on the meat is ingested. In the case of "hand washing with hot water and soap" and "cutting board and knife replacement," the mean fraction ingested is 3.6E - 6. For a subsequent meal, where the contaminated sources were kitchen fomites, the estimated mean fraction is 4.3E - 4. In case of hamburger, part of the bacteria is unavailable for cross-contamination, resulting in a mean fraction ingested of about 5.4E - 5. The role of the dishcloth in cross-contamination transmission proved to be minor.
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Affiliation(s)
| | - Eric G Evers
- Centre for Infectious Disease Control (CIb), National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands
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2
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Kido J, Shimohata T, Aihara M, Tsunedomi A, Hatayama S, Amano S, Sato Y, Fukushima S, Kanda Y, Tentaku A, Ishida K, Iba H, Harada Y, Uebanso T, Mawatari K, Akutagawa M, Takahashi A. Reduction of Campylobacter jejuni contamination by using UVA-LED and sodium hypochlorite on the surface of chicken meat. JOURNAL OF MICROORGANISM CONTROL 2024; 29:91-97. [PMID: 38880621 DOI: 10.4265/jmc.29.2_91] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2024]
Abstract
Campylobacter jejuni causes gastroenteritis in humans and is a major concern in food safety. Commercially prepared chicken meats are frequently contaminated with C. jejuni, which is closely associated with the diffusion of intestinal contents in poultry processing plants. Sodium hypochlorite (NaClO) is commonly used during chicken processing to prevent food poisoning; however, its antimicrobial activity is not effective in the organic-rich solutions. In this study, we investigated the potential of a new photo-disinfection system, UVA-LED, for the disinfection of C. jejuni-contaminated chicken surfaces. The data indicated that UVA irradiation significantly killed C. jejuni and that its killing ability was significantly facilitated in NaClO-treated chickens. Effective inactivation of C. jejuni was achieved using a combination of UVA and NaClO, even in the organic-rich condition. The results of this study show that synergistic disinfection using a combination of UVA and NaClO has potential beneficial effects in chicken processing systems.
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Affiliation(s)
- Junko Kido
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
| | - Takaaki Shimohata
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
- Faculty of Marine Biosciences, Fukui Prefectural University
| | - Mutsumi Aihara
- Graduate School of Technology, Industrial and Social Sciences,Tokushima University
| | - Akari Tsunedomi
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
- Department of Health and Nutrition, Fukuoka Women's Junior College
| | - Sho Hatayama
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
- Department of Nutrition, School of Human Cultures, The University of Shiga Prefecture
| | - Sachie Amano
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
| | - Yuri Sato
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
| | - Shiho Fukushima
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
| | - Yuna Kanda
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
| | - Aya Tentaku
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
| | - Kai Ishida
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
- Department of Microbial Control, Institute of Biomedical Sciences, Tokushima University Graduate School
| | - Hitomi Iba
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
- Department of Health and Nutrition, Faculty of Health Management, Nagasaki International University
| | - Yumi Harada
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
| | - Takashi Uebanso
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
- Department of Microbial Control, Institute of Biomedical Sciences, Tokushima University Graduate School
| | - Kazuaki Mawatari
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
- Department of Microbial Control, Institute of Biomedical Sciences, Tokushima University Graduate School
| | - Masatake Akutagawa
- Department of Electrical and Electronic Engineering, Institute of Socio Techno Sciences, Tokushima UniversityGraduate School
| | - Akira Takahashi
- Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School
- Department of Microbial Control, Institute of Biomedical Sciences, Tokushima University Graduate School
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3
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Xu X, Rothrock MJ, Dev Kumar G, Mishra A. Assessing the Risk of Seasonal Effects of Campylobacter Contaminated Broiler Meat Prepared In-Home in the United States. Foods 2023; 12:2559. [PMID: 37444297 DOI: 10.3390/foods12132559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/20/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Campylobacter has consistently posed a food safety issue in broiler meat. This study aimed to create a quantitative microbial risk assessment model from retail to consumption, designed to evaluate the seasonal risk of campylobacteriosis associated with broiler meat consumption in the United States. To achieve this, data was gathered to build distributions that would enable us to predict the growth of Campylobacter during various stages such as retail storage, transit, and home storage. The model also included potential fluctuations in concentration during food preparation and potential cross-contamination scenarios. A Monte Carlo simulation with 100,000 iterations was used to estimate the risk of infection per serving and the number of infections in the United States by season. In the summer, chicken meat was estimated to have a median risk of infection per serving of 9.22 × 10-7 and cause an average of about 27,058,680 infections. During the winter months, the median risk of infection per serving was estimated to be 4.06 × 10-7 and cause an average of about 12,085,638 infections. The risk assessment model provides information about the risk of broiler meat to public health by season. These results will help understand the most important steps to reduce the food safety risks from contaminated chicken products.
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Affiliation(s)
- Xinran Xu
- Department of Food Science and Technology, College of Agricultural & Environmental Science, University of Georgia, 100 Cedar St., Athens, GA 30602, USA
| | - Michael J Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, United States Department of Agriculture, Athens, GA 30605, USA
| | | | - Abhinav Mishra
- Department of Food Science and Technology, College of Agricultural & Environmental Science, University of Georgia, 100 Cedar St., Athens, GA 30602, USA
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4
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Eriksson D, Råhlén E, Bergenkvist E, Skarin M, Fernström LL, Rydén J, Hansson I. Survival of Campylobacter jejuni in frozen chicken meat and risks associated with handling contaminated chicken in the kitchen. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Liao X, Shen W, Wang Y, Bai L, Ding T. Microbial contamination, community diversity and cross-contamination risk of food-contact ice. Food Res Int 2023; 164:112335. [PMID: 36737928 DOI: 10.1016/j.foodres.2022.112335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 11/05/2022] [Accepted: 12/18/2022] [Indexed: 12/29/2022]
Abstract
Ice is widely used in the food industry, as an ingredient (edible ice) directly added to food or as a coolant (food-contact ice) for fresh food preservation along the cold chain. However, it has been shown that food-contact ice are easily polluted by pathogens, potentially endangering the public's health. In the present study, the hygiene status of food-contact ice collected from various sources (local farmer markets, supermarkets, and restaurants) was evaluated through the quantitative estimation of total bacterial counts and coliform counts as well as the prevalence of foodborne pathogenic bacteria (Staphylococcus aureus, Vibrio parahaemolyticus, Salmonella, Listeria monocytogenes, Shigella). The average levels of total bacterial counts in the ice for preserving the aquatic products, poultry meat and livestock meat are 4.88, 4.18 and 6.11 log10 CFU/g, respectively. Over 90 % of the food-contact ice were positive for coliforms. The detection rate of S. aureus in all the food-contact ice samples was highest, followed by Salmonella, V. parahaemolyticus and L. monocytogenes, and Shigella was not detected. In addition, the bacterial community diversity of food-contact ice was analyzed with high-throughput sequencing. The dominant bacteria taxa in food-contact ice are heavily dependent on the environment of sampling sites. The predicted phenotypes of biofilm forming, oxidative stress tolerance, mobile element containing and pathogenesis were identified in the bacteria taxa of food-contact ice, which should be carefully evaluated in future work. Finally, the cross-contamination models of pathogen transfer during ice preservation were established. The results showed that the transfer rates of ice-isolated S. aureus between food and ice were significantly higher than that of V. parahaemolyticus. The binomial distribution B(n, p) exhibited a better fitness to describe the pathogen transfer during ice preservation when the transfer rate was low, in turn, the transfer rate-based probability model showed a better fit to the data when the transfer rate was high. Monte Carlo simulation with Latin-Hypercube sampling was carried out to predict the contamination levels of S. aureus and V. parahaemolyticus on food as the result of cross contamination during ice preservation ranging from -2.90 to 2.96 log10 CFU/g with a 90 % confidence interval. The findings of this work are conducive to a comprehensive understanding of the current hygiene status of food-contact ice, and lay a theoretical foundation for the risk assessment of cross-contamination during ice preservation.
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Affiliation(s)
- Xinyu Liao
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo, China; Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, 314100 Jiaxing, China
| | - Wangwang Shen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Yeru Wang
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing 100022, China
| | - Li Bai
- Key Laboratory of Food Safety Risk Assessment, National Health Commission of the People's Republic of China, China National Center for Food Safety Risk Assessment, Beijing 100022, China
| | - Tian Ding
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, 314100 Jiaxing, China.
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6
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Lindqvist R, Cha W, Dryselius R, Lahti E. The temporal pattern and relationship of Campylobacter prevalence in broiler slaughter batches and human campylobacteriosis cases in Sweden 2009–2019. Int J Food Microbiol 2022; 378:109823. [DOI: 10.1016/j.ijfoodmicro.2022.109823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 05/18/2022] [Accepted: 06/26/2022] [Indexed: 11/26/2022]
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7
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Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile. Foods 2022; 11:foods11182848. [PMID: 36140975 PMCID: PMC9498210 DOI: 10.3390/foods11182848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/02/2022] [Accepted: 09/08/2022] [Indexed: 11/17/2022] Open
Abstract
Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control Campylobacter spp. The effect of this technology was evaluated regarding poultry meat colour and volatile compound changes. Two breast sample groups were prepared: inoculated with Campylobacter (107 bacteria of Campylobacter jejuni strains) and not inoculated. Samples were submitted to PL, five pulses/s of 300 ms, 1 Hz, and 1 J/cm2 in the apparatus, PL Tecum unit (Claranor). A response surface experimental design was applied regarding the factors of voltage (1828 to 3000 W) and distance to the source UV lamp (2.6 to 5.4 cm). The binomial factorial treatment (voltage and distance) with PL induced different energy doses (fluence J/cm2) received by samples, 2.82 to 9.67 J/cm2. Poultry meat pulsed light treated had a significant decrease of Enterobacteriaceae counts. The treatments applied were unable to reduce 1 log Campylobacter cfu/g of poultry meat. The poultry meat PL treated became slightly light, redder, and yellower than those not treated. PL can decrease the proportion of aldehydes on total volatiles in meat, particularly on those associated with chicken-like, chicken skin-like, and sweet odour notes in fresh poultry meat. Further studies of PL with higher energy doses will be necessary to confirm if there are Campylobacter reductions and about poultry meat treated under storage to evaluate if volatile compounds can affect the flavour of PL-treated meat samples.
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Zbrun MV, Olivero CR, Soto LP, Lencina F, Frizzo LS, Zimmermann LS, Signorini ML. Impact of farm‐level strategies against thermotolerant
Campylobacter
in broiler chickens, using a quantitative risk assessment model and meta‐analysis. Zoonoses Public Health 2022; 69:408-424. [DOI: 10.1111/zph.12930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 02/01/2022] [Accepted: 02/08/2022] [Indexed: 11/29/2022]
Affiliation(s)
- María Virginia Zbrun
- Department of Public Health. Faculty of Veterinary Science Litoral National University Esperanza Argentina
- Instituto de Investigación de la Cadena Láctea (INTA‐CONICET) Rafaela Argentina
| | - Carolina Raquel Olivero
- Department of Public Health. Faculty of Veterinary Science Litoral National University Esperanza Argentina
- Laboratory of Food Analysis ‘Rodolfo Oscar DALLA SANTINA’ Institute of Veterinary Science (ICiVet Litoral) National University of the Litoral National Council of Scientific and Technical Research (UNL/CONICET) Esperanza Argentina
| | - Lorena Paola Soto
- Department of Public Health. Faculty of Veterinary Science Litoral National University Esperanza Argentina
- Laboratory of Food Analysis ‘Rodolfo Oscar DALLA SANTINA’ Institute of Veterinary Science (ICiVet Litoral) National University of the Litoral National Council of Scientific and Technical Research (UNL/CONICET) Esperanza Argentina
| | - Florencia Lencina
- Department of Public Health. Faculty of Veterinary Science Litoral National University Esperanza Argentina
- Laboratory of Food Analysis ‘Rodolfo Oscar DALLA SANTINA’ Institute of Veterinary Science (ICiVet Litoral) National University of the Litoral National Council of Scientific and Technical Research (UNL/CONICET) Esperanza Argentina
| | - Laureano Sebastián Frizzo
- Department of Public Health. Faculty of Veterinary Science Litoral National University Esperanza Argentina
- Laboratory of Food Analysis ‘Rodolfo Oscar DALLA SANTINA’ Institute of Veterinary Science (ICiVet Litoral) National University of the Litoral National Council of Scientific and Technical Research (UNL/CONICET) Esperanza Argentina
| | - Laureano Sebastián Zimmermann
- Laboratory of Food Analysis ‘Rodolfo Oscar DALLA SANTINA’ Institute of Veterinary Science (ICiVet Litoral) National University of the Litoral National Council of Scientific and Technical Research (UNL/CONICET) Esperanza Argentina
| | - Marcelo Lisandro Signorini
- Department of Public Health. Faculty of Veterinary Science Litoral National University Esperanza Argentina
- Instituto de Investigación de la Cadena Láctea (INTA‐CONICET) Rafaela Argentina
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Bulochova V, Evans EW. Raw Meat-Based Pet Feeding and Food Safety: Netnography Study of Pet Owner Comments and Review of Manufacturers' Information Provision. J Food Prot 2021; 84:2099-2108. [PMID: 34324637 DOI: 10.4315/jfp-21-158] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Accepted: 07/28/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Feeding raw meat to domestic pets is a popular practice. Because of the potential food safety implications associated with handling raw meat, concerns about pet owner health have increased. For this study, a netnographic content analysis approach was used to analyze posts from Pet Forums Community online archives related to raw meat-based feeding and food safety (n = 308). United Kingdom manufacturer and supplier Web sites (n = 33) were reviewed for provision of food safety information related to raw meat-based pet feeding. The data were analyzed using a qualitative thematic approach and quantitative methods. Pet owner forum comments indicated potential malpractices and indifference toward possible food safety hazards when preparing raw meat-based pet food. Many were risk aware but indicated confusion regarding appropriate food safety practices. Although emotional concern about the safety of pets and children was expressed, contracting a foodborne disease was not perceived as a personal risk. In addition, the review identified that most (61%) manufacturer and supplier Web sites failed to provide food safety instructions or warnings to pet owners regarding raw meat-based pet food. Information was inconsistent and varied across sources. The most comprehensive sources of information were provided by manufacturers approved by the United Kingdom Pet Food Manufacturers' Association. This is the first netnography study to explore pet owner online reports and the provision of food safety information related to raw pet feeding. Findings suggest pet owners may not fully appreciate the potential risks associated with raw meat-based pet feeding. Consequently, there is a need for credible and consistent strategies to inform pet owners about potential implications associated with feeding raw meat to pets, as well as about safe food handling practices. HIGHLIGHTS
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Affiliation(s)
- Veronika Bulochova
- ZERO2FIVE Food and Drink Research Unit, Food Industry Centre, Cardiff Metropolitan University, Cardiff CF5 1YB, UK
| | - Ellen W Evans
- ZERO2FIVE Food and Drink Research Unit, Food Industry Centre, Cardiff Metropolitan University, Cardiff CF5 1YB, UK
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Santos-Ferreira N, Alves Â, Cardoso MJ, Langsrud S, Malheiro AR, Fernandes R, Maia R, Truninger M, Junqueira L, Nicolau AI, Dumitrașcu L, Skuland SE, Kasza G, Izsó T, Ferreira V, Teixeira P. Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry. PLoS One 2021; 16:e0250980. [PMID: 34010301 PMCID: PMC8133440 DOI: 10.1371/journal.pone.0250980] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Accepted: 04/16/2021] [Indexed: 01/25/2023] Open
Abstract
Campylobacter spp. are the most common bacterial pathogens associated with human gastroenteritis in industrialized countries. Contaminated chicken is the food vehicle associated with the majority of reported cases of campylobacteriosis, either by the consumption of undercooked meat or via cross- contamination of ready-to-eat (RTE) foods during the handling of contaminated raw chicken parts and carcasses. Our results indicate that cooking salt (used for seasoning) is a potential vehicle for Campylobacter spp. cross-contamination from raw chicken to lettuce, through unwashed hands after handling contaminated chicken. Cross-contamination events were observed even when the chicken skin was contaminated with low levels of Campylobacter spp. (ca. 1.48 Log CFU/g). The pathogen was recovered from seasoned lettuce samples when raw chicken was contaminated with levels ≥ 2.34 Log CFU/g. We also demonstrated that, once introduced into cooking salt, Campylobacter spp. are able to survive in a culturable state up to 4 hours. After six hours, although not detected following an enrichment period in culture medium, intact cells were observed by transmission electron microscopy. These findings reveal a "novel" indirect cross-contamination route of Campylobacter in domestic settings, and a putative contamination source to RTE foods that are seasoned with salt, that might occur if basic food hygiene practices are not adopted by consumers when preparing and cooking poultry dishes.
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Affiliation(s)
- Nânci Santos-Ferreira
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ângela Alves
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Maria João Cardoso
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Solveig Langsrud
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Ana Rita Malheiro
- Histology and Electron Microscopy (HEMS), Instituto de Investigação e Inovação em Saúde—i3S, Instituto de Biologia Molecular e Celular—IBMC e Universidade do Porto, Porto, Portugal
| | - Rui Fernandes
- Histology and Electron Microscopy (HEMS), Instituto de Investigação e Inovação em Saúde—i3S, Instituto de Biologia Molecular e Celular—IBMC e Universidade do Porto, Porto, Portugal
| | - Rui Maia
- UFP Energy, Environment and Health Research Unit (FP-ENAS), Universidade Fernando Pessoa, Porto, Portugal
| | - Mónica Truninger
- Universidade de Lisboa, Instituto de Ciências Sociais, Lisboa, Portugal
| | - Luís Junqueira
- Universidade de Lisboa, Instituto de Ciências Sociais, Lisboa, Portugal
| | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Galați, Romania
| | - Loredana Dumitrașcu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Galați, Romania
| | | | - Gyula Kasza
- Department of Risk Prevention and Education, National Food Chain Safety Office, Budapest, Hungary
| | - Tekla Izsó
- Department of Risk Prevention and Education, National Food Chain Safety Office, Budapest, Hungary
| | - Vânia Ferreira
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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Khalid T, Hdaifeh A, Federighi M, Cummins E, Boué G, Guillou S, Tesson V. Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior. Foods 2020; 9:E1661. [PMID: 33202859 PMCID: PMC7697500 DOI: 10.3390/foods9111661] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 11/04/2020] [Accepted: 11/12/2020] [Indexed: 12/22/2022] Open
Abstract
Food of animal origin, especially meat products, represent the main vehicle of foodborne pathogens and so are implicated in foodborne outbreaks. Poultry meat is a widely consumed food in various forms, but it is also a reservoir of thermotolerant Campylobacter and Salmonella bacterial species. To assess human health risks associated with pathogenic bacteria in poultry meat, the use of quantitative microbial risk assessment (QMRA) has increased over the years as it is recognized to address complex food safety issues and is recommended by health authorities. The present project reviewed poultry meat QMRA, identified key steps of the farm-to-fork chain with significant impacts on food safety, highlighted current knowledge gaps, and provided risk mitigation advices. A PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses)-based systematic analysis was carried out and enabled the collection of 4056 studies including 42 QMRA kept for analysis after screening. The latter emphasized Campylobacter spp. and Salmonella spp. contaminations during the consumer stage as the main concern. The role of consumer handling on cross-contamination and undercooking events were of major concern. Thus, proper hygiene and safety practices by consumers have been suggested as the main intervention and would need to be followed with regular surveys to assess behavior changes and reduce knowledge gaps.
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Affiliation(s)
- Tahreem Khalid
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Ammar Hdaifeh
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Michel Federighi
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Enda Cummins
- Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, Ireland;
| | - Géraldine Boué
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Sandrine Guillou
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
| | - Vincent Tesson
- SECALIM, INRAE, Oniris, 44307 Nantes, France; (T.K.); (A.H.); (M.F.); (G.B.); (V.T.)
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12
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Habib I, Coles J, Fallows M, Goodchild S. Human campylobacteriosis related to cross-contamination during handling of raw chicken meat: Application of quantitative risk assessment to guide intervention scenarios analysis in the Australian context. Int J Food Microbiol 2020; 332:108775. [PMID: 32645510 DOI: 10.1016/j.ijfoodmicro.2020.108775] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 04/13/2020] [Accepted: 06/28/2020] [Indexed: 11/30/2022]
Abstract
Quantitative Microbiological Risk Assessment (QMRA) is a methodology used to organize and analyze scientific information to both estimate the probability and severity of an adverse event as well as prioritize efforts to reduce the risk of foodborne pathogens. No QMRA efforts have been applied to Campylobacter in the Australian chicken meat sector. Hence, we present a QMRA model of human campylobacteriosis related to the occurrence of cross-contamination while handling raw chicken meat in Western Australia (WA). This work fills a gap in Campylobacter risk characterization in Australia and enables benchmarking against risk assessments undertaken in other countries. The model predicted the average probability of the occurrence of illness per serving of salad that became cross-contaminated from being handled following the handling of fresh chicken meat as 7.0 × 10-4 (90% Confidence Interval [CI] ± 4.7 × 10-5). The risk assessment model was utilized to estimate the likely impact of intervention scenarios on the predicted probability of illness (campylobacteriosis) per serving. Predicted relative risk reductions following changes in the retail prevalence of Campylobacter were proportional to the percentage desired in the reduction scenario; a target that is aiming to reduce the current baseline prevalence of Campylobacter in retail chicken by 30% is predicted to yield approximately 30% relative risk reduction. A simulated one-log reduction in the mean concentration of Campylobacter is anticipated to generate approximately 20% relative risk reductions. Relative risk reduction induced by a one-log decrease in the mean was equally achieved when the tail of the input distribution was affected-that is, by a change (one-log reduction) in the standard deviation of the baseline Campylobacter concentration. A scenario assuming a 5% point decrease in baseline probability of cross-contamination at the consumer phase would yield relative risk reductions of 14%, which is as effective as the impact of a strategic target of 10% reduction in the retail prevalence of Campylobacter. In conclusion, the present model simulates the probability of illness predicted for an average individual who consumes salad that has been cross-contaminated with Campylobacter from retail chicken meat in WA. Despite some uncertainties, this is the first attempt to utilize the QMRA approach as a scientific basis to guide risk managers toward implementing strategies to reduce the risk of human campylobacteriosis in an Australian context.
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Affiliation(s)
- Ihab Habib
- Veterinary Medicine Department, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, P.O. Box 1555, United Arab Emirates; School of Veterinary Medicine, Murdoch University, 90 South Street, Murdoch, Western Australia 6150, Australia; High Institute of Public Health, Alexandria University, 165 ElHoreya Road, Alexandria, Egypt.
| | - John Coles
- Department of Health Western Australia, 189 Royal Street, East Perth, Western Australia 6004, Australia
| | - Mark Fallows
- Department of Health Western Australia, 189 Royal Street, East Perth, Western Australia 6004, Australia
| | - Stan Goodchild
- Department of Health Western Australia, 189 Royal Street, East Perth, Western Australia 6004, Australia
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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Davies R, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Alter T, Crotta M, Ellis‐Iversen J, Hempen M, Messens W, Chemaly M. Update and review of control options for Campylobacter in broilers at primary production. EFSA J 2020; 18:e06090. [PMID: 32874298 PMCID: PMC7448041 DOI: 10.2903/j.efsa.2020.6090] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The 2011 EFSA opinion on Campylobacter was updated using more recent scientific data. The relative risk reduction in EU human campylobacteriosis attributable to broiler meat was estimated for on-farm control options using Population Attributable Fractions (PAF) for interventions that reduce Campylobacter flock prevalence, updating the modelling approach for interventions that reduce caecal concentrations and reviewing scientific literature. According to the PAF analyses calculated for six control options, the mean relative risk reductions that could be achieved by adoption of each of these six control options individually are estimated to be substantial but the width of the confidence intervals of all control options indicates a high degree of uncertainty in the specific risk reduction potentials. The updated model resulted in lower estimates of impact than the model used in the previous opinion. A 3-log10 reduction in broiler caecal concentrations was estimated to reduce the relative EU risk of human campylobacteriosis attributable to broiler meat by 58% compared to an estimate larger than 90% in the previous opinion. Expert Knowledge Elicitation was used to rank control options, for weighting and integrating different evidence streams and assess uncertainties. Medians of the relative risk reductions of selected control options had largely overlapping probability intervals, so the rank order was uncertain: vaccination 27% (90% probability interval (PI) 4-74%); feed and water additives 24% (90% PI 4-60%); discontinued thinning 18% (90% PI 5-65%); employing few and well-trained staff 16% (90% PI 5-45%); avoiding drinkers that allow standing water 15% (90% PI 4-53%); addition of disinfectants to drinking water 14% (90% PI 3-36%); hygienic anterooms 12% (90% PI 3-50%); designated tools per broiler house 7% (90% PI 1-18%). It is not possible to quantify the effects of combined control activities because the evidence-derived estimates are inter-dependent and there is a high level of uncertainty associated with each.
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Challenges and Opportunities towards the Development of Risk Assessment at the Consumer Phase in Developing Countries-The Case of Campylobacter Cross-Contamination during Handling of Raw Chicken in Two Middle Eastern Countries. Pathogens 2020; 9:pathogens9010062. [PMID: 31963109 PMCID: PMC7168655 DOI: 10.3390/pathogens9010062] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 01/13/2020] [Accepted: 01/14/2020] [Indexed: 12/16/2022] Open
Abstract
In many low- and middle-income countries, data limitations are a major challenge facing the development of food safety risk assessment. In the present study, a questionnaire data collection tool was designed with an emphasis on gathering specific data points required by a risk modeller for simulating a scenario of Campylobacter cross-contamination during handling of raw chicken meat at the consumer phase. The tool was tested in practice to support its value and applicability in settings where data limitations are a challenge. The study subjects were 450 consumers in two Middle Eastern settings: Alexandria in Egypt (n = 200) and Thi-Qar in Iraq (n = 250). The majority (78.5%) of respondents in Egypt opted for wet markets/live bird shops as their preferred source of chicken meat. In contrast, 59.6% of Iraqi respondents preferred to buy chicken meat from supermarkets. Added to that, 73.0% of consumers in Egypt and 56.8% of consumers in Iraq viewed the quality of frozen chicken as “inferior” to that of chicken from wet markets. Almost all respondents in both Egypt and Iraq shared the practice of washing chicken in water before cooking. The percentage of consumers who ‘very frequently’ or ‘frequently’ prepare chicken prior to making the salad was 32.5% and 55.2% in Egypt and Iraq, respectively. A sizeable proportion of respondents in Iraq (40.8%) reported that they did not consider washing their hands with soapy water after touching raw chicken and preparing a salad in their home kitchen. Finally, 28.8% and 6.5% of respondents in Iraq and Egypt, respectively, indicated that they would not consider using a separate cutting board to avoid cross-contamination between raw chicken and salad. The data collection tool used in this study was designed in the first instance to match a conceptualised risk assessment framework, and that enabled the simultaneous collection of data points on consumption frequency, serving sizes, purchasing patterns, retail chain diversity and food handling practices. Results from such study design could be used for future development of a quantitative risk assessment model and to support food safety promotion efforts for domestic consumers in two of the most populated Middle Eastern countries.
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Prevalence, Antimicrobial Resistance, and Molecular Typing of Thermophilic Campylobacter Spp. in a Greek Poultry Slaughterhouse. ACTA VET-BEOGRAD 2019. [DOI: 10.2478/acve-2019-0027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Abstract
Campylobacter species are one of the leading causes of foodborne disease. Poultry is a major reservoir and source of its transmission to humans. The aim of this study was to estimate the prevalence and antimicrobial resistance of Campylobacter spp. isolated from chicken carcasses, the environment, and processing equipment of a poultry slaughterhouse in Greece, to identify the dominant Campylobacter species and to determine if there are clonal relationships among the isolates. Fifty poultry samples and 25 environmental samples were examined using microbial cultures and PCR. Forty-nine of 50 poultry samples (98%) were found to be positive for Campylobacter spp. The environment of the slaughterhouse was also found to be significantly contaminated with Campylobacter spp. Thirty-seven isolates were found to be susceptible to all antimicrobials tested (56.1%) and 29 isolates showed resistance to at least two of the antimicrobials tested (43.9%). We observed 24 different PFGE-types among the 53 isolates with 14 of them isolated only once, while five PFGE-types were represented by two isolates. The remaining 29 isolates were represented by five PFGE-types each consisting of three to 12 isolates. Regarding the relationship of the PFGE types and corresponding resistance profiles, all strains of each PFGE-type shared the same antimicrobial resistance profile. This study reports evidence for Campylobacter spp. cross-contamination among broiler carcasses in a Greek slaughterhouse.
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Garre A, González-Tejedor GA, Aznar A, Fernández PS, Egea JA. Mathematical modelling of the stress resistance induced in Listeria monocytogenes during dynamic, mild heat treatments. Food Microbiol 2019; 84:103238. [PMID: 31421752 DOI: 10.1016/j.fm.2019.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 06/03/2019] [Accepted: 06/03/2019] [Indexed: 12/15/2022]
Abstract
Modelling of stress acclimation induced by thermal inactivation of Listeria monocytogenes under dynamic conditions is analyzed in this work. A mathematical model that separates the effect of the instantaneous temperature from the one of stress acclimation, was used. The model was trained using isothermal inactivation experiments, and one biphasic dynamic treatment with a heating rate of 1 °C/min and a holding phase of 60 °C. These experiments were performed in laboratory media (Tryptic Soy Broth; TSB). The model parameters estimated through these experiments (D55=12.87±0.82min, z=4.58±0.04°C, a=0.11±0.01min-1, E=0.50±0.01°C and c=1.23±0.03) were successfully used to predict the microbial inactivation for another seven inactivation profiles, with and without a holding phase. Moreover, similar experiments were performed using milk as heating media, obtaining a good agreement between the model predictions and the empirical observations. The results of this study are compatible with the hypothesis that L. monocytogenes is able to develop a physiological response during dynamic treatments that increases its thermal resistance. Also, that the model used can be used to predict microbial inactivation of this microorganism taking into consideration stress acclimation.
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Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203, Cartagena, Spain
| | - Gerardo A González-Tejedor
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203, Cartagena, Spain
| | - Arantxa Aznar
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203, Cartagena, Spain
| | - Pablo S Fernández
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203, Cartagena, Spain
| | - Jose A Egea
- Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, E-30100, Murcia, Spain.
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Oh E, Chui L, Bae J, Li V, Ma A, Mutschall SK, Taboada EN, McMullen LM, Jeon B. Frequent Implication of Multistress-Tolerant Campylobacter jejuni in Human Infections. Emerg Infect Dis 2019; 24:1037-1044. [PMID: 29774830 PMCID: PMC6004869 DOI: 10.3201/eid2406.171587] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Campylobacter jejuni, a major cause of bacterial foodborne illnesses, is considered highly susceptible to environmental stresses. In this study, we extensively investigated the stress tolerance of 121 clinical strains of C. jejuni against 5 stress conditions (aerobic stress, disinfectant exposure, freeze-thaw, heat treatment, and osmotic stress) that this pathogenic bacterium might encounter during foodborne transmission to humans. In contrast to our current perception about high stress sensitivity of C. jejuni, a number of clinical strains of C. jejuni were highly tolerant to multiple stresses. We performed population genetics analysis by using comparative genomic fingerprinting and showed that multistress-tolerant strains of C. jejuni constituted distinct clades. The comparative genomic fingerprinting subtypes belonging to multistress-tolerant clades were more frequently implicated in human infections than those in stress-sensitive clades. We identified unique stress-tolerant C. jejuni clones and showed the role of stress tolerance in human campylobacteriosis.
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18
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Garre A, Egea JA, Esnoz A, Palop A, Fernandez PS. Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation. Food Res Int 2019; 119:76-83. [PMID: 30884713 DOI: 10.1016/j.foodres.2019.01.059] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2018] [Revised: 01/20/2019] [Accepted: 01/23/2019] [Indexed: 02/01/2023]
Abstract
The estimation of the concentration of microorganisms in a sample is crucial for food microbiology. For instance, it is essential for prevalence studies, challenge tests (growth and/or inactivation studies) or microbial risk assessment. The application of serial dilutions followed by viable counts in Petri dishes is probably the most extended experimental methodology for this purpose. However, this enumeration technique is also a source of uncertainty. In this article, the uncertainty of the serial dilution and viable count methodology related to the sampling error is analyzed, as well as the approximation of the microbial concentration by the number of colonies in a Petri dish. We analyze from a theoretical point of view (statistical analysis) the application of the binomial and Poisson models, demonstrating that the Poisson distribution increases the variance when used to model individual serial dilutions. On the other hand, the binomial model produces unbiased results. Therefore, the Poisson distribution is only applicable when it is a good approximation of the binomial distribution, so the use of the latter is recommended. The relevance of this uncertainty is demonstrated by Monte Carlo simulations of a generic microbial inactivation experiment, where the only source of uncertainty/variability considered is the one generated by serial plating and viable cell enumeration. Due to both the uncertainty of the methodology and the omission of zero-count plates because of the log-transformation, the simulated survival curve can have a tail. Therefore, this phenomenon, which is usually attributed to biological variability, can be to some extent an artefact of the experimental design and/or methodology.
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Affiliation(s)
- Alberto Garre
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Jose A Egea
- Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, E-30100, Murcia, Spain
| | - Arturo Esnoz
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Alfredo Palop
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Pablo S Fernandez
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain.
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19
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Quaternary ammonium compounds with multiple cationic moieties (multiQACs) provide antimicrobial activity against Campylobacter jejuni. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.038] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Roccato A, Mancin M, Barco L, Cibin V, Antonello K, Cocola F, Ricci A. Usefulness of indicator bacteria as potential marker of Campylobacter contamination in broiler carcasses. Int J Food Microbiol 2018; 276:63-70. [DOI: 10.1016/j.ijfoodmicro.2018.04.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2017] [Revised: 02/07/2018] [Accepted: 04/02/2018] [Indexed: 11/25/2022]
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21
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Huang J, Zang X, Zhai W, Guan C, Lei T, Jiao X. Campylobacter spp. in chicken-slaughtering operations: A risk assessment of human campylobacteriosis in East China. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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22
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An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Zhu J, Yao B, Song X, Wang Y, Cui S, Xu H, Yang B, Huang J, Liu G, Yang X, Gong P, Chen Q, Li F. Prevalence and quantification of Campylobacter contamination on raw chicken carcasses for retail sale in China. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Zeiger K, Popp J, Becker A, Hankel J, Visscher C, Klein G, Meemken D. Lauric acid as feed additive - An approach to reducing Campylobacter spp. in broiler meat. PLoS One 2017; 12:e0175693. [PMID: 28419122 PMCID: PMC5395180 DOI: 10.1371/journal.pone.0175693] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Accepted: 03/29/2017] [Indexed: 11/19/2022] Open
Abstract
The increasing prevalence of Campylobacter spp. within broiler populations is a major problem for food safety and consumer protection worldwide. In vitro studies could already demonstrate that Campylobacter spp. are susceptible to lauric acid. The purpose of this study was to examine in vivo the influence of lauric acid as a feed additive on slaughter parameters, muscle fatty acid profile, meat quality traits and the reduction of Campylobacter coli in inoculated meat of Ross 308 (R308) and Hubbard JA 757 (HJA) broilers in three independent trials (n = 3). Although slaughter parameters did not show any significant differences, the fatty acid profile of both breeds revealed significantly higher lauric acid concentrations (P < 0.0001) in the Musculus pectoralis superficialis of treated broilers. Comparing both tested breeds, R308 test broilers had significantly higher lauric acid concentrations than HJA test broilers (P < 0.0001), indicating a higher conversion rate in those animals. The meat quality traits showed no differences in the R308 breed (P > 0.05), but HJA test broilers had higher values for drip loss, electrical conductivity, CIE color values L* and b*, and lower pH values. The inoculation trials of R308 showed that initial bacterial loads of 5.9 log10 cfu/g were reduced during six days of storage (4°C) to approximately 4.3 log10 cfu/g in the control groups compared to 3.5 log10 cfu/g in the treatment groups (P = 0.0295), which could be due to antimicrobial effects of lauric acid within the muscle. This study therefore suggests that lauric acid as a feed additive has the potential to improve food safety by reducing the numbers of Campylobacter coli in broiler meat. However, this effect seems to be dependent on the breed determining the feed intake capacity, the fat deposition and therefore the ability to incorporate lauric acid in the muscle.
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Affiliation(s)
- Katrin Zeiger
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, Hannover, Germany
| | - Johanna Popp
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, Hannover, Germany
| | - André Becker
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, Hannover, Germany
| | - Julia Hankel
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, Hannover, Germany
| | - Christian Visscher
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, Hannover, Germany
| | - Guenter Klein
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, Hannover, Germany
| | - Diana Meemken
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, Hannover, Germany
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Theodor-Lieser-Straße 11, Halle (Saale), Germany
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25
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Rajan K, Shi Z, Ricke SC. Current aspects ofSalmonellacontamination in the US poultry production chain and the potential application of risk strategies in understanding emerging hazards. Crit Rev Microbiol 2016; 43:370-392. [DOI: 10.1080/1040841x.2016.1223600] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Kalavathy Rajan
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Zhaohao Shi
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Steven C. Ricke
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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26
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Chintoan-Uta C, Cassady-Cain RL, Stevens MP. Evaluation of flagellum-related proteins FliD and FspA as subunit vaccines against Campylobacter jejuni colonisation in chickens. Vaccine 2016; 34:1739-43. [PMID: 26921781 PMCID: PMC4820088 DOI: 10.1016/j.vaccine.2016.02.052] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 02/15/2016] [Accepted: 02/17/2016] [Indexed: 12/20/2022]
Abstract
Campylobacter is the leading cause of food-borne diarrhoea in humans in the developed world and consumption of contaminated poultry meat is the main source of infection. Vaccination of broilers could reduce carcass contamination and zoonotic infections. Towards this aim, we evaluated recombinant anti-Campylobacter subunit vaccines based on the flagellum-capping protein FliD and the flagellum-secreted protein FspA as they are immunogenic in chickens and the flagellum is vital for colonisation. In three studies, a recombinant FliD vaccine induced a transient but reproducible and statistically significant decrease of c. 2 log10 CFU/g in caecal colonisation levels at 49 days post-primary vaccination on the day of hatch. Levels of serum IgY specific to FliD positively correlated with caecal bacterial counts in individual birds, indicating that such antibodies may not play a role in protection. The data add to the limited repertoire of candidate antigens for the control of a key foodborne zoonosis.
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Affiliation(s)
- C Chintoan-Uta
- The Roslin Institute and The Royal (Dick) School of Veterinary Studies, University of Edinburgh, Easter Bush, Midlothian EH25 9RG, UK.
| | - R L Cassady-Cain
- The Roslin Institute and The Royal (Dick) School of Veterinary Studies, University of Edinburgh, Easter Bush, Midlothian EH25 9RG, UK
| | - M P Stevens
- The Roslin Institute and The Royal (Dick) School of Veterinary Studies, University of Edinburgh, Easter Bush, Midlothian EH25 9RG, UK
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27
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Complete Genome Sequence of Campylobacter jejuni RM1285, a Rod-Shaped Morphological Variant. GENOME ANNOUNCEMENTS 2015; 3:3/6/e01361-15. [PMID: 26607886 PMCID: PMC4661305 DOI: 10.1128/genomea.01361-15] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Abstract
Campylobacter jejuni is a spiral shaped Gram-negative food-borne bacterial pathogen of humans found on poultry products. Strain RM1285 is a rod-shaped variant of this species. The genome of RM1285 was determined to be 1,635,803 bp, with a G+C content of 30.5%.
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28
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Chintoan-Uta C, Cassady-Cain RL, Al-Haideri H, Watson E, Kelly DJ, Smith DGE, Sparks NHC, Kaiser P, Stevens MP. Superoxide dismutase SodB is a protective antigen against Campylobacter jejuni colonisation in chickens. Vaccine 2015; 33:6206-11. [PMID: 26458797 PMCID: PMC4654421 DOI: 10.1016/j.vaccine.2015.09.100] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 09/25/2015] [Accepted: 09/29/2015] [Indexed: 12/17/2022]
Abstract
We tested SodB in chickens as an anti-Campylobacter recombinant subunit vaccine. It induced a statistically significant reduction in caecal C. jejuni. Antigen-specific humoral responses did not correlate with protection. SodB was not detected on the bacterial surface. Protection may not be strictly antibody-dependent.
Campylobacter is the leading cause of foodborne diarrhoeal illness in the developed world and consumption or handling of contaminated poultry meat is the principal source of infection. Strategies to control Campylobacter in broilers prior to slaughter are urgently required and are predicted to limit the incidence of human campylobacteriosis. Towards this aim, a purified recombinant subunit vaccine based on the superoxide dismutase (SodB) protein of C. jejuni M1 was developed and tested in White Leghorn birds. Birds were vaccinated on the day of hatch and 14 days later with SodB fused to glutathione S-transferase (GST) or purified GST alone. Birds were challenged with C. jejuni M1 at 28 days of age and caecal Campylobacter counts determined at weekly intervals. Across three independent trials, the vaccine induced a statistically significant 1 log10 reduction in caecal Campylobacter numbers in vaccinated birds compared to age-matched GST-vaccinated controls. Significant induction of antigen-specific serum IgY was detected in all vaccinated birds, however the magnitude and timing of SodB-specific IgY did not correlate with lower numbers of C. jejuni. Antibodies from SodB-vaccinated chickens detected the protein in the periplasm and not membrane fractions or on the bacterial surface, suggesting that the protection observed may not be strictly antibody-mediated. SodB may be useful as a constituent of vaccines for control of C. jejuni infection in broiler birds, however modest protection was observed late relative to the life of broiler birds and further studies are required to potentiate the magnitude and timing of protection.
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Affiliation(s)
- Cosmin Chintoan-Uta
- The Roslin Institute and Royal (Dick) School of Veterinary Studies, University of Edinburgh, Easter Bush, Midlothian EH25 9RG, UK.
| | - Robin L Cassady-Cain
- The Roslin Institute and Royal (Dick) School of Veterinary Studies, University of Edinburgh, Easter Bush, Midlothian EH25 9RG, UK
| | - Halah Al-Haideri
- Department of Molecular Biology and Biotechnology, The University of Sheffield, Sheffield S10 2TN, South Yorkshire, UK
| | - Eleanor Watson
- The Moredun Research Institute, Pentlands Science Park, Penicuik, Midlothian EH26 0PZ, UK
| | - David J Kelly
- Department of Molecular Biology and Biotechnology, The University of Sheffield, Sheffield S10 2TN, South Yorkshire, UK
| | - David G E Smith
- The Moredun Research Institute, Pentlands Science Park, Penicuik, Midlothian EH26 0PZ, UK; Institute of Infection, Immunity and Inflammation, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8TA, UK
| | - Nick H C Sparks
- Animal & Veterinary Sciences Group, Scotland's Rural College, Easter Bush, Midlothian EH25 9RG, UK
| | - Pete Kaiser
- The Roslin Institute and Royal (Dick) School of Veterinary Studies, University of Edinburgh, Easter Bush, Midlothian EH25 9RG, UK
| | - Mark P Stevens
- The Roslin Institute and Royal (Dick) School of Veterinary Studies, University of Edinburgh, Easter Bush, Midlothian EH25 9RG, UK
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Ranta J, Lindqvist R, Hansson I, Tuominen P, Nauta M. A Bayesian approach to the evaluation of risk-based microbiological criteria for Campylobacter in broiler meat. Ann Appl Stat 2015. [DOI: 10.1214/15-aoas845] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Hansson I, Nyman A, Lahti E, Gustafsson P, Olsson Engvall E. Associations between Campylobacter levels on chicken skin, underlying muscle, caecum and packaged fillets. Food Microbiol 2015; 48:178-81. [DOI: 10.1016/j.fm.2014.12.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Revised: 12/03/2014] [Accepted: 12/16/2014] [Indexed: 11/29/2022]
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31
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Duarte A, Botteldoorn N, Coucke W, Denayer S, Dierick K, Uyttendaele M. Effect of exposure to stress conditions on propidium monoazide (PMA)-qPCR based Campylobacter enumeration in broiler carcass rinses. Food Microbiol 2015; 48:182-90. [DOI: 10.1016/j.fm.2014.12.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Revised: 12/28/2014] [Accepted: 12/29/2014] [Indexed: 10/24/2022]
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32
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Intestinal colonization of broiler chickens by Campylobacter spp. in an experimental infection study. Epidemiol Infect 2014; 143:2381-9. [PMID: 25471550 DOI: 10.1017/s0950268814003239] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Consumption of poultry meat is considered as one of the main sources of human campylobacteriosis, and there is clearly a need for new surveillance and control measures based on quantitative data on Campylobacter spp. colonization dynamics in broiler chickens. We conducted four experimental infection trials, using four isolators during each infection trial to evaluate colonization of individual broiler chickens by Campylobacter jejuni over time. Individual and pooled faecal samples were obtained at days 4, 7 and 12 post-inoculation (p.i.) and caecal samples at day 12 p.i. There were large differences between broiler chickens in the number of C. jejuni in caecal and faecal material. Faecal samples of C. jejuni ranged from 4·0 to 9·4 log c.f.u./g and from 4·8 to 9·3 log c.f.u./g in the caeca. Faecal c.f.u./g decreased with time p.i. Most variation in c.f.u. for faecal and caecal samples was attributed to broiler chickens and a minor part to isolators, whereas infection trials did not affect the total variance. The results showed that pooled samples within isolators had lower c.f.u./g compared to the arithmetic mean of the individual samples. There was a significant correlation between faecal c.f.u./g at days 4 and 7 p.i., days 7 and 12 p.i. and for caecal and faecal c.f.u./g at day 12 p.i.
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33
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Gölz G, Rosner B, Hofreuter D, Josenhans C, Kreienbrock L, Löwenstein A, Schielke A, Stark K, Suerbaum S, Wieler LH, Alter T. Relevance of Campylobacter to public health--the need for a One Health approach. Int J Med Microbiol 2014; 304:817-23. [PMID: 25266744 DOI: 10.1016/j.ijmm.2014.08.015] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Abstract
Campylobacter species belong to the most important foodborne bacteria which cause gastroenteritis in humans in both developed and developing countries. With increasing reporting rates, the public awareness towards Campylobacter infections is growing continuously. This strengthens the necessity to establish intervention measures for prevention and control of thermophilic Campylobacter spp. along the food chain, as in particular poultry and poultry meat represent a major source of human infections. An interdisciplinary One Health approach and a combined effort of all stakeholders are necessary to ultimately reduce the burden of campylobacteriosis cases in humans. Numerous studies point out, however, that at present a complete elimination of Campylobacter in the food chain is not feasible. The present aim should therefore be to establish control measures and intervention strategies to minimize the occurrence of Campylobacter spp. in livestock (e.g. poultry flocks) and to reduce the quantitative Campylobacter burden in animals and foods. To this end, a combination of intervention methods at different stages of the food chain appears most promising. That has to be accompanied by targeted consumer advice and education campaigns to raise the awareness towards Campylobacter infections.
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Affiliation(s)
- Greta Gölz
- Institute of Food Hygiene, Freie Universität Berlin, Berlin, Germany
| | - Bettina Rosner
- Robert Koch-Institute, Department for Infectious Disease Epidemiology, Berlin, Germany
| | - Dirk Hofreuter
- Institute for Medical Microbiology and Hospital Epidemiology, Hanover Medical School, Hanover, Germany
| | - Christine Josenhans
- Institute for Medical Microbiology and Hospital Epidemiology, Hanover Medical School, Hanover, Germany
| | - Lothar Kreienbrock
- Department of Biometry, Epidemiology and Information Processing, WHO Collaborating Centre for Research and Training in Veterinary Public Health, University of Veterinary Medicine, Hanover, Germany
| | - Anna Löwenstein
- Institute of Food Hygiene, Freie Universität Berlin, Berlin, Germany
| | - Anika Schielke
- Robert Koch-Institute, Department for Infectious Disease Epidemiology, Berlin, Germany
| | - Klaus Stark
- Robert Koch-Institute, Department for Infectious Disease Epidemiology, Berlin, Germany
| | - Sebastian Suerbaum
- Institute for Medical Microbiology and Hospital Epidemiology, Hanover Medical School, Hanover, Germany
| | - Lothar H Wieler
- Centre for Infection Medicine, Institute of Microbiology and Epizootics, Freie Universität Berlin, Berlin, Germany
| | - Thomas Alter
- Institute of Food Hygiene, Freie Universität Berlin, Berlin, Germany.
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34
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A Combination of Chemical and Ultrasonication Treatments to Reduce Campylobacter jejuni on Raw Poultry. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1370-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Bolton D, Meredith H, Walsh D, McDowell D. Poultry Food Safety Control Interventions in the Domestic Kitchen. J Food Saf 2014. [DOI: 10.1111/jfs.12092] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- D. Bolton
- Food Safety Department; Ashtown Food Research Centre; Dublin Ireland
| | - H. Meredith
- Food Safety Department; Ashtown Food Research Centre; Dublin Ireland
- Food Microbiology Research Unit; School of Health and Life Sciences; University of Ulster; Newtownabbey Northern Ireland U.K
| | - D. Walsh
- Food Safety Department; Ashtown Food Research Centre; Dublin Ireland
| | - D. McDowell
- Food Microbiology Research Unit; School of Health and Life Sciences; University of Ulster; Newtownabbey Northern Ireland U.K
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36
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An investigation of the immediate and storage effects of chemical treatments on Campylobacter and sensory characteristics of poultry meat. Int J Food Microbiol 2013; 166:309-15. [DOI: 10.1016/j.ijfoodmicro.2013.07.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2013] [Revised: 04/11/2013] [Accepted: 07/07/2013] [Indexed: 11/19/2022]
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37
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The risk of transfer of foodborne bacterial hazards in Turkey through the consumption of meat; risk ranking of muscle foods with the potential to transfer Campylobacter spp. Food Secur 2013. [DOI: 10.1007/s12571-012-0230-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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Signorini ML, Zbrun MV, Romero-Scharpen A, Olivero C, Bongiovanni F, Soto LP, Frizzo LS, Rosmini MR. Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina. Prev Vet Med 2012; 109:37-46. [PMID: 23044474 DOI: 10.1016/j.prevetmed.2012.09.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2012] [Revised: 08/31/2012] [Accepted: 09/16/2012] [Indexed: 11/16/2022]
Abstract
Here, we developed a quantitative risk assessment for thermophilic Campylobacter spp. related to the consumption of salad prepared alongside broiler meat. The assessment considered initial contamination levels, cross-contamination and decontamination events during the broiler slaughter process and distribution, and storage and consumption patterns in Argentina and other Latin American countries. The model predicted an infection risk of 3.32×10(-4) per serving. This estimation was variable according to the dose-response model used. Considering the number of chickens slaughtered annually in Argentina, the estimated number of people who could suffer campylobacteriosis related to poultry meat consumption was, on average, 484,304. The risk of human campylobacteriosis was most sensitive to the probability of infection from a Campylobacter (r=0.72), the number of Campylobacter spp. per serving (r=0.40), the frequency of washing the cutting board (r=-0.31), the preparation of raw poultry before salad using the same cutting board (r=0.14), and the frequency of hand washing (r=-0.14). The most sensitive stages of the process identified through the risk assessment can be used as a basis for measures of risk management. Public campaigns on hygiene habits during food preparation at home should focus on the importance of washing the cutting board before preparing raw and ready-to-eat foods and of washing the hands during food preparation.
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Affiliation(s)
- M L Signorini
- Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, Kreder 2805 (S3080HOF) Esperanza, Province of Santa Fe, Argentina.
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39
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Al-Sakkaf A. Evaluation of food handling practice among New Zealanders and other developed countries as a main risk factor for campylobacteriosis rate. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces. Int J Food Microbiol 2012; 159:267-73. [DOI: 10.1016/j.ijfoodmicro.2012.09.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2012] [Revised: 08/31/2012] [Accepted: 09/11/2012] [Indexed: 02/03/2023]
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41
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Haughton PN, Lyng J, Cronin D, Fanning S, Whyte P. Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken. Food Microbiol 2012; 32:147-51. [DOI: 10.1016/j.fm.2012.05.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2012] [Revised: 05/08/2012] [Accepted: 05/14/2012] [Indexed: 11/29/2022]
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42
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Sampers I, Berkvens D, Jacxsens L, Ciocci MC, Dumoulin A, Uyttendaele M. Survey of Belgian consumption patterns and consumer behaviour of poultry meat to provide insight in risk factors for campylobacteriosis. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.01.054] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Doyle MP, Erickson MC. Opportunities for mitigating pathogen contamination during on-farm food production. Int J Food Microbiol 2012; 152:54-74. [DOI: 10.1016/j.ijfoodmicro.2011.02.037] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2010] [Revised: 02/03/2011] [Accepted: 02/28/2011] [Indexed: 10/18/2022]
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44
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Malher X, Simon M, Charnay V, Déserts RDD, Lehébel A, Belloc C. Factors associated with carcass contamination by Campylobacter at slaughterhouse in cecal-carrier broilers. Int J Food Microbiol 2011; 150:8-13. [DOI: 10.1016/j.ijfoodmicro.2011.07.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2011] [Revised: 04/14/2011] [Accepted: 07/04/2011] [Indexed: 10/18/2022]
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45
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Osiriphun S, Iamtaweejaloen P, Kooprasertying P, Koetsinchai W, Tuitemwong K, Erickson L, Tuitemwong P. Exposure assessment and process sensitivity analysis of the contamination of Campylobacter in poultry products. Poult Sci 2011; 90:1562-73. [DOI: 10.3382/ps.2009-00577] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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46
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Maćkiw E, Rzewuska K, Stoś K, Jarosz M, Korsak D. Occurrence of Campylobacter spp. in poultry and poultry products for sale on the Polish retail market. J Food Prot 2011; 74:986-9. [PMID: 21669077 DOI: 10.4315/0362-028x.jfp-10-503] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In 2007 and 2008, a monitoring study was carried out in Poland to examine the occurrence of thermotolerant Campylobacter spp. in raw and cooked chicken products available on the retail market. A total of 912 samples were tested: 443 samples of raw chicken meat, 146 samples of giblets, and 323 ready-to-eat poultry products (150 samples of spit-roasted chicken, 56 samples of smoked chicken, and 117 samples of pâté and cold meats). A high level of contamination of raw chicken meat (51.7% of samples) and chicken giblets (47.3% of samples) was detected. However, thermotolerant Campylobacter spp. were found in only 1.2% of the ready-to-eat poultry products.
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Affiliation(s)
- Elżbieta Maćkiw
- Department of Food Safety, National Food and Nutrition Institute, Powsińska 61/63, 02-093 Warsaw, Poland
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47
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Piskernik S, Klančnik A, Riedel CT, Brøndsted L, Možina SS. Reduction of Campylobacter jejuni by natural antimicrobials in chicken meat-related conditions. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.11.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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48
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Connerton PL, Timms AR, Connerton IF. Campylobacter bacteriophages and bacteriophage therapy. J Appl Microbiol 2011; 111:255-65. [PMID: 21447013 DOI: 10.1111/j.1365-2672.2011.05012.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Members of the genus Campylobacter are frequently responsible for human enteric disease with occasionally very serious outcomes. Much of this disease burden is thought to arise from consumption of contaminated poultry products. More than 80% of poultry in the UK harbour Campylobacter as a part of their intestinal flora. To address this unacceptably high prevalence, various interventions have been suggested and evaluated. Among these is the novel approach of using Campylobacter-specific bacteriophages, which are natural predators of the pathogen. To optimize their use as therapeutic agents, it is important to have a comprehensive understanding of the bacteriophages that infect Campylobacter, and how they can affect their host bacteria. This review will focus on many aspects of Campylobacter-specific bacteriophages including: their first isolation in the 1960s, their use in bacteriophage typing schemes, their isolation from the different biological sources and genomic characterization. As well as their use as therapeutic agents to reduce Campylobacter in poultry their future potential, including their use in bio-sanitization of food, will be explored. The evolutionary consequences of naturally occurring bacteriophage infection that have come to light through investigations of bacteriophages in the poultry ecosystem will also be discussed.
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Affiliation(s)
- P L Connerton
- School of Biosciences, Division of Food Sciences, University of Nottingham, Loughborough Leics, UK
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49
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Scientific Opinion onCampylobacterin broiler meat production: control options and performance objectives and/or targets at different stages of the food chain. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2105] [Citation(s) in RCA: 326] [Impact Index Per Article: 25.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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50
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Thormar H, Hilmarsson H, Thráinsson J, Georgsson F, Gunnarsson E, Dadadóttir S. Treatment of fresh poultry carcases with emulsions of glycerol monocaprate (monocaprin) to reduce contamination withCampylobacterand psychrotrophic bacteria. Br Poult Sci 2011; 52:11-9. [DOI: 10.1080/00071668.2010.537308] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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