Quantitative risk assessment of human campylobacteriosis associated with thermophilic Campylobacter species in chickens

Rosenquist, Hanne; Nielsen, Niels L.; Sommer, Helle Mølgaard; Nørrung, Birgit; Christensen, Bjarke Bak

doi:10.1016/s0168-1605(02)00317-3

Cited by 441 publications

(308 citation statements)

References 45 publications

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“…These and other findings influenced national policy leading to implementation of poultry industry-specific interventions which resulted in observable declines in human notified cases in 2008 (Sears, 2011). Rosenquist et al (2003) developed model simulations designed to predict the effect of different mitigation strategies of campylobacteriosis and showed that interventions resulting in a 2 log reduction of the number of Campylobacter on the carcasses of chickens could reduce the incidence of campylobacteriosis associated with consumption of chicken meals by 30…”

Section: Industrial Cross-contaminationmentioning

confidence: 99%

“…Since raw chicken can have very high levels of Campylobacter contamination, measured by Jørgensen et al (2002) to be to be greater than 10 7 cells per carcass, crosscontamination can be extensive both in commercial and household food preparation. Rosenquist et al (2003) point out the many links between chicken consumption and campylobacteriosis in countries where Campylobacter incidence has declined as a result of changes in chicken production or consumption for other reasons (Rosenquist, 2003).…”

Section: Chicken and Poultrymentioning

confidence: 99%

See 1 more Smart Citation

Impact of Rurality, Broiler Operations, and Community Socioeconomic Factors on the Risk of Campylobacteriosis in Maryland

Pasturel¹,

Cruz‐Cano²,

Goldstein³

et al. 2013

Am J Public Health

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The combined impact of community-level environmental and socioeconomic factors on the risk of campylobacteriosis were evaluated.Campylobacter case data (2002-2010, n=3,694) In zip codes that were 100% rural, incidence rates of campylobacteriosis were 6 times (IRR=6.18; 95%CI=3.19-11.97) that of urban zip codes. In zip codes with broiler chicken operations, incidence rates were 1.45 times that of zip codes without broilers (IRR=1.45, 95%CI=1.34-1.58). Higher rates were also observed for zip codes that were predominantly white and had high median incomes. For my daughters, whose cheerful patience and boundless appreciation have shown me the wisdom that endurance can reveal.Fall down seven times, stand up eight.iii

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Section: Industrial Cross-contaminationmentioning

confidence: 99%

Section: Chicken and Poultrymentioning

confidence: 99%

Impact of Rurality, Broiler Operations, and Community Socioeconomic Factors on the Risk of Campylobacteriosis in Maryland

Pasturel¹,

Cruz‐Cano²,

Goldstein³

et al. 2013

Am J Public Health

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“…are the causative agents of campylobacteriosis (Rosenquist et al 2003, Butzler 2004, a zoonotic disease (WHO 2000) transmitted to human beings mainly by the consumption of contaminated poultry products (Dickins et al 2002). In the European Union (EFSA 2012) and in the United States (CDC 2013) Campylobacter jejuni and Campylobacter coli are often associated with gastroenteritis, and C. jejuni is also implicated in Guillain-Barré syndrome (Vucic et al 2009 Campylobacter jejuni and C. coli have been associated with gastrointestinal disorders in human beings, due mainly to the consumption of chicken meat.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

et al. 2015

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Campylobacter jejuniand C. colihave been associated with gastrointestinal disorders in human beings, due mainly to the consumption of chicken meat. Despite control measures for reducing contamination by these bacteria, the detection of Campylobacter in carcasses after chilling remains high.A total of 105 carcasses were assessed by the horizontal detection method in five federally inspected slaughterhouses in southern Brazil in 2012 and in the first three months of 2013. Campylobacterwas isolated in 37.1% of the carcasses, of which 97.5% contained C. jejuni and 2.5% were infected by C. coli. The rate of positive carcasses across the slaughterhouses ranged from 0 to 71.4%. Determining the occurrence of Campylobacteramong flocks is crucial for estimating the microbial load at specific points along the slaughtering process and for minimizing the risk of contamination of end products by Campylobacter.

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“…Risk assessment models indicate that a 1 and 2-log reduction in the number of pathogens shed in feces of the slaughtered animal could reduce the risks to the consumers by 45 and 75 %, respectively. For example, it is estimated that a reduction of 2 log on the Campylobacter loads in poultry intestines is sufficient to diminish 30 fold the incidence of campylobacteriosis associated with consumption of chicken meals (Rosenquist et al 2003). Carvalho et al (2010) administered campylobacter phage to poultry by oral gavage Spraying of phage cocktail on spinach blades resulted in a 4.5 log reduction of CFU after 2 h of phage addition Patel et al 2011 No survivors detectable on spinach and lettuce leaves after 10 min.…”

Section: Phage Therapymentioning

confidence: 99%

Bacteriophage biocontrol of foodborne pathogens

2015

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Bacteriophages are viruses that only infect bacterial cells. Phages are categorized based on the type of their life cycle, the lytic cycle cause lysis of the bacterium with the release of multiple phage particles where as in lysogenic phase the phage DNA is incorporated into the bacterial genome. Lysogeny does not result in lysis of the host. Lytic phages have several potential applications in the food industry as biocontrol agents, biopreservatives and as tools for detecting pathogens. They have also been proposed as alternatives to antibiotics in animal health. Two unique features of phage relevant for food safety are that they are harmless to mammalian cells and high host specificity, keeping the natural microbiota undisturbed. However, the recent approval of bacteriophages as food additives has opened the discussion about 'edible viruses'. This article reviews in detail the application of phages for the control of foodborne pathogens in a process known as Bbiocontrol^.

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Quantitative risk assessment of human campylobacteriosis associated with thermophilic Campylobacter species in chickens

Cited by 441 publications

References 45 publications

Impact of Rurality, Broiler Operations, and Community Socioeconomic Factors on the Risk of Campylobacteriosis in Maryland

Impact of Rurality, Broiler Operations, and Community Socioeconomic Factors on the Risk of Campylobacteriosis in Maryland

Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

Bacteriophage biocontrol of foodborne pathogens

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