Danish strategies to control<i>Campylobacter</i>in broilers and broiler meat: facts and effects

Rosenquist, Hanne; Boysen, Louise; Galliano, Cristina; Nordentoft, Steen; Ethelberg, Steen; Borck, Birgitte

doi:10.1017/s0950268809002684

Cited by 65 publications

(43 citation statements)

References 21 publications

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“…Consequently, several countries have already established action plans against Campylobacter in the broiler production chain [9]. A number of initiatives have also been initiated in Denmark to reduce the Campylobacter burden in broiler production [10].…”

Section: Introductionmentioning

confidence: 99%

Source attribution of human campylobacteriosis in Denmark

et al. 2013

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SUMMARY This study assesses the contribution of different sources of human campylobacteriosis in Denmark using two different source-attribution approaches. In total, 794 non-human isolates and 406 isolates from human cases (domestic, travel related, and cases with unknown travel history) were collected. Isolates were characterized by multilocus sequence typing, flaA typing and susceptibility to antibiotics. Both models used indicate that the major burden of human campylobacteriosis in Denmark originates from the domestic broiler chicken reservoir. The second most important reservoir was found to be cattle. The Asymmetric Island model attributed 52% [95% credibility interval (CrI) 37-67] to Danish chicken, 17% (95% CrI 3-33) to imported chicken, and 17% (95% CrI 7-28) to cattle. Similarly, the Campylobacter source-attribution model apportioned 38% (95% CrI 28-47) to Danish chicken, 14% (95% CrI 10-18) to imported chicken, and 16% (95% CrI 7-25) to cattle. The addition of flaA type as an extra discriminatory typing parameter did not change the attribution of cases markedly.

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Section: Introductionmentioning

confidence: 99%

Source attribution of human campylobacteriosis in Denmark

et al. 2013

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“…Worldwide, an average 3 prevalence of Campylobacter contamination on poultry carcasses is reported to be in the 4 range of 60% to 80% (Suzuki and Yamamoto, 2009; EFSA, 2010c). Carcass contamination 5 occurs during defeathering and evisceration, by contaminated feces leaking from the cloaca 6 and visceral rupture of the ceca carrying a high Campylobacter load (Berrang et al, 2001; 7 Smith et al, 2007; Allen et al, 2008;Boysen and Rosenquist, 2009). In addition, carcasses 8 can become contaminated by cross-contamination of Campylobacter strains between 9 slaughtered flocks (Allen et al, 2008;Normand et al, 2008).…”

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confidence: 99%

Campylobacter control in poultry by current intervention measures ineffective: Urgent need for intensified fundamental research

Hermans

Deun

Messens³

et al. 2011

Veterinary Microbiology

162

129

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Campylobacter strains pathogenic to human (Friis et al., 2010) and broiler chicken meat 5 contaminated with this pathogen is believed to be responsible for up to 40% of human 6 campylobacteriosis cases (EFSA, 2010a). 7Campylobacter is highly prevalent among broiler flocks with on average 60% to 80% of 8 the analyzed flocks being colonized with the bacterium at slaughter age in the EU (Evans and 9 Sayers, 2000; Herman et al., 2003;Rasschaert et al., 2006;Reich et al., 2008; EFSA, 2010c). 10Primary infection of broilers probably occurs through horizontal transmission from the 11 environment (Jacobs-Reitsma et al., 1995). Potential sources and vectors for contamination 12 are infected livestock and free-living animals (van de Giessen et al., 1996; Zweifel et al., 13 2008; Ellis-Iversen et al., 2009), rodents and flies (Hald et al., 2008; Hazeleger et al., 2008), 14 contaminated surface water (Messens et al., 2009) and personnel and farm equipment 15 (Ramabu et al., 2004) at the farm. Also partial thinning of broiler flocks has been implicated 16 as a potential risk factor for Campylobacter colonization of the remainder of the animals, due 17 to difficulties in maintaining biosecurity during thinning (Allen et al., 2008). Most flocks 18 become colonized at an age of two to four weeks only (Jacobs-Reitsma et al., 1995; Evans 19 and Sayers, 2000; Herman et al., 2003; van Gerwe et al., 2009). The majority of the birds in a 20 flock are colonized within only a few days after the first chick is infected (van Gerwe et al., 21 2009). These broiler chickens carry high C. jejuni numbers in their intestinal tract, especially 22 in the ceca (between 10 6 to 10 8 CFU/g or higher), and remain colonized until slaughter (Beery 23 et al., 1988;Jacobs-Reitsma et al., 1995; Evans and Sayers, 2000). 24 4 Intestinal colonization of broiler chickens with Campylobacter during rearing is 1 responsible for the contamination of the carcasses after processing (Herman et al., 2003; 2 Rasschaert et al., 2006; Rosenquist et al., 2006;Reich et al., 2008). Worldwide, an average 3 prevalence of Campylobacter contamination on poultry carcasses is reported to be in the 4 range of 60% to 80% (Suzuki and Yamamoto, 2009; EFSA, 2010c). Carcass contamination 5 occurs during defeathering and evisceration, by contaminated feces leaking from the cloaca 6 and visceral rupture of the ceca carrying a high Campylobacter load (Berrang et al., 2001; 7 Smith et al., 2007; Allen et al., 2008;Boysen and Rosenquist, 2009). In addition, carcasses 8 can become contaminated by cross-contamination of Campylobacter strains between 9 slaughtered flocks (Allen et al., 2008;Normand et al., 2008). 10 11 Campylobacter control in poultry 12 13In the past few years, several quantitative risk assessments for Campylobacter in poultry 14 meat have been developed as a guidance tool to control the presence of this zoonotic pathogen 15 throughout the poultry meat production chain (Nauta et al., 2009). Although there is 16 considerable variation between countrie...

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“…application of chlorine in spin chillers at 35 ppm) has been a major tool in reducing human campylobacteriosis in New Zealand (New Zealand Food Safety Authority, 2009). Freezing was found to reduce microbial counts by 1–2 log (Rosenquist, Nielsen, Sommer, Nørrung & Christensen, 2003) and steaming by 1.8 log (Rosenquist et al., 2009). Feeding additives t broilers, for instance bacteriocins (a type of feed additive) were found to reduce Campylobacter to non-detectable levels (Connerton, Timms & Connerton, 2011; Svetoch & Stern, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…Alternative practices to antibiotic additives in broiler feed currently being investigated are probiotics (Gaggìa, Mattarelli & Biavati, 2010), bacteriocins (Svetoch & Stern, 2010), bacteriophage (Monk, Rees, Barrow, Hagens & Harper, 2010) and vaccination (De Zoete, van Putten & Wagenaar, 2007). Interventions at the slaughter stage include steaming, forced air chill, electrolysed oxidising water as a disinfectant agent (Wassenaar, 2011), chemical wash (Keener, Bashor, Curtis, Sheldon & Kathariou, 2004), crust freezing (Rosenquist et al., 2009) and irradiation (Havelaar et al., 2007). In the home, good hygiene is important to avoid cross contamination and chicken meat should be cooked properly to prevent consumption of potentially harmful food.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptability of interventions to reduce Campylobacter in the poultry food chain

2014

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Reducing human Campylobacter cases has become a priority for the UK Government. However the public's views on acceptability of interventions to reduce Campylobacter in poultry production are poorly understood in the UK and in other countries around the world. The objective of the study was to investigate how increasing awareness and knowledge changes consumer acceptability of interventions that reduce human campylobacteriosis in the poultry food chain. This approach is readily applicable to other risks and associated interventions. It involved a survey of the views of consumers in the Grampian region in North East Scotland. This found that better hygiene practices on farm, freezing chicken meat and vaccination of chickens were acceptable to the majority of participants (95%, 53% & 52% respectively) whilst irradiation and chemical wash of chicken meat were acceptable to <50%. Increasing consumer awareness by providing information on the Campylobacter disease burden in humans increased the number of participants finding them acceptable. However, chemical wash and irradiation remained the least acceptable interventions, although highly effective at reducing Campylobacter, and were found to be never acceptable to >50% of respondents. It was found on average that food poisoning concern, previous awareness of Campylobacter and living in rural or urban areas had either no or little effect effect on the acceptability of interventions. Further, previous awareness of Campylobacter did not influence consumer concern of harmful bacteria on chicken meat. Overall, findings indicate that increasing consumer acceptability of the most effective interventions is likely to be a difficult process.

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Danish strategies to controlCampylobacterin broilers and broiler meat: facts and effects

Cited by 65 publications

References 21 publications

Source attribution of human campylobacteriosis in Denmark

Source attribution of human campylobacteriosis in Denmark

Campylobacter control in poultry by current intervention measures ineffective: Urgent need for intensified fundamental research

Consumer acceptability of interventions to reduce Campylobacter in the poultry food chain

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