S17 Strategies to Control Foodborne Pathogens: Focus on …€¦ · Special care with carcasses with visible contamination . 50 Slaughterhouse recommendations Chilling process Key

S17 Strategies to Control Foodborne Pathogens: Focus on Campylobacter in Broilers.

An Update about the Different State-of-the-Art Methods to Control Campylobacter in Broilers: The

European Project CAMPYBRO

1

Athens, 12/05/2016

Dr. Pedro Medel

IMASDE AGROALIMENTARIA SL www.e-imasde.eu

1.Introduction

2.Pre harvest measures

3.Post harvest measures

4.Conclusions

INDEX

3

Campylobacter is on fashion

Campylobacteriosis EU, 2014

EFSA Journal 2015;13(12):4329, 191 pp. doi:10.2903/j.efsa.2015.4329 4

5

Regulation proposal

"2.1.9 Poultry

carcases of

broilers

Campylobac

ter spp.

50

(5)

10(11)

From

1.1.2018

c=7

From

1.1.2020

c=5

1000 cfu/g ISO/TS

10272-2

Carcases after

chilling

Improvements in slaughter

hygiene and review of

process controls, origin of

animals and of the

biosecurity measures in the

farms of origin"

Annex I to Regulation (EC) No 2073/2005 is amended as follows: In Chapter 2, Row 2.1.9 is added:

…neck skins from a minimum of 15 poultry carcases shall be sampled at

random after chilling during each sampling session. A piece consisting of

minimum 10 g of neck skin shall be obtained from each poultry

carcase…the neck skin samples from three poultry carcases from the same

flock of origin shall be pooled in order to form 5 x 25 g final samples

once per week

6

CARCASS-CECAL CONTAMINATION RELATIONSHIP

Slope:1

7


Slope:0.66

8


Slope:0.33

CAMPYBRO PROJECT

9

PRE-HARVEST

Biosafety

Management

Nutrition

Vaccine

Feed form

Additives

Phages

POST-HARVEST

Transport

Slaughterhouse

Packaging

Retail

Consumers

1.Introduction



4.Conclusions

INDEX

11

Genetic diversity among farms

12

Genetic diversity among farms

13

Genetic diversity within a farm

14

Genetic diversity along the food chain

15

Genetic diversity along the food chain

16

Pre-harvest: No vertical transmission

17

Pre-harvest: Biosecurity

www.camcon.eu

http://www.camcon.eu/

18


Access to barn:

Boot change.

Specific utensils for each barn.

Clean and dirty area. Dead animals withdrawal

19


www.camcon.eu

http://www.camcon.eu/

Flies control

Nets

20


Biosecurity + flynets

21 Cerdá et al., 2015

Thinning


22 CHRO, 2013

Pre-harvest: flies role

Decrease in slaughtering age

Commercial impact/Differences between countries

Useful for

Summer

High prevalence farms

23

Pre-harvest: Management

Cleaning and disinfecting program

Infection is not predictable from the C. jejuni

status of the last flock in the house, as negative

flocks can follow positive flocks (Berndtson et

al., 1996a; Evans and Sayers 2000) and vice

versa.

Positive flocks can occur in newly constructed

broiler houses (Gregory and others 1997).

However, there was a higher risk of positive

infection status if the test result of the farm for

the previous flock was Campylobacter-positive

(OR = 1.60) (Chowdhury et al., 2012).

24


Homogeneity

25

Pre-harvest: Management

26

Pre-harvest: thinning

The risk of C. jejuni introduction

increases with the number of broiler houses,

facilitated by farm staff travelling between houses.

Other neighboring livestock on the farm

increases the risk of C. jejuni-positive flocks

Presence of cattle within 5 km of the broiler farm

increases the percentage of positive flocks (OR = 6.7)

(Laberge et al., 2006)

The presence of (Bouwknegt et al., 2004)

Other farm animals on the farm (OR = 1.88),

Presence of animals on farms within 1 km (OR = 9.56),

Logistic slaughtering

Kit >7 Log10UFC/g

27


28

9d p.i.

Diet manipulation

Pelleting y particle size

29

Gracia et al., 2015

Whole wheat and oat hulls

30

Gracia et al., 2015

31

Probiotics

32

Plant extracts

Acidification: MCFA

33

De los Santos et al., 2009

34

De los Santos et al., 2009

Capric acid Control

With mucus

Acidification: MCFA

35

Single additives

MCFA and Monoglycerides

36

Product combination 42d

37

Casabuena et al., 2015

“A recombinant Salmonella bacterium […] is capable of

eliciting an immune response against at least two enteric

pathogens in addition to at least one Salmonella

serotype”

38

Vaccine development

Anivax is seeking funds, scientific expertise

and production capabilities to continue

theUSDA approval progress.

Anivax’s Campylobacter vaccine has been

developed through research at

the University of Arizona CALS,Arizona

State University Biodesign

Institute and Washington University (St.

Louis).

http://www.ahi.org/about-animal-medicines/regulation/usda/



http://cals.arizona.edu/

http://cals.arizona.edu/

https://biodesign.asu.edu/






http://wustl.edu/

39

Vaccine development

CHRO, 2015

1.Introduction



4.Conclusions

INDEX

41

Slaughterhouse comparison

42

Slaughterhouse evolution of infection

+ +/- + - -

43


44


3 water chilling baths

45


46


47


48

Slaughterhouse recommendations

Pre harvest measures to decrease the Cecal

counts

Cleanliness of the birds

Litter management

Fasting time + transport and holding time: 12h

Stunning

Gas

Homogeneity (fattening by sex?)

Scalding water temperature

Multiple tank if possible

Highest without skin problems

Renovation or pasteurization between

batches/work shift if possible

49


Unplucking process

Adjustment of machine

Avoid press the carcasses (fecal output)

Evisceration

Adjustment of machine

Special care with carcasses with visible

contamination

50


Chilling process

Key point to decrease the contamination

0,5-1 log10CFU/g

Air chilling better than water chilling (desiccation)

[without disinfectants]

Ad-hoc steps to reduce Campylobacter

Rapid surface chilling: Crust freezing

In continuous

1mm

Liquid nitrogen -196ºC

-1 log

51

52 Domínguez, 2015

Ad-hoc steps to reduce Campylobacter

Other measures

Freezing carcasses

Roasted chicken

Skin and neck withdrawal

53

Roasted without manipulation

54

55

www.campybro.eu

http://www.campybro.eu/

Food s

afe

ty

Animal welfare E

nviro

nm

ent

Animal health

S17 Strategies to Control Foodborne Pathogens: Focus on …€¦ · Special care with carcasses with visible contamination . 50 Slaughterhouse recommendations Chilling process Key

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