epidemiology of foodborne pathogens in animal production and processing salmonella spp. and...

P. COLIN CAMPYLO 1P 2012 1

Epidemiology of Foodborne pathogens in animal production and processing

Salmonella spp.and

Campylobacter sp.

Pierre COLINESMISAB


Enterobacteriacae

Salmonella spp.


Salmonella spp.

Salmonella (genus)

S. entericaS. bongori

S. subterranea

3 species


Salmonella spp.

Salmonella enterica : 6 sub-speciesS. enterica subsp. entericaS. enterica subsp. houtenaeS. enterica subsp. arizonae

S. enterica subsp. diarizonaeS. enterica subsp. indica

S. enterica subsp. salamae


Salmonella spp

Serotyping (O, H, Vi) : serovars

2 500 serovars following the Kauffman-White scheme

Salmonella X (capital letter ; not a species but a serovar)

Ex. Salmonella Typhimurium


S. Typhi and S. Paratyphi A, B et C :

Systemic infection but in human only

Human adaption (food (water) = vector)

No animal reservoir (S. Paratyphi B var.Java in poultry)

Salmonella spp.


Salmonella spp.

Adaptated Salmonellas to an host animal :

• S. Pullorum / Gallinarum (poultry)

• S. Cholerae-suis ( pigs)


Others Salmonellas :

Human symptomsAfter 12 - 36 hours (5 h. à 7 jours)

– Acute onset of fever– Abdominal pain– Nausea– Vomiting

Often mildSelf-limiting infections (few days)

Salmonella spp.


Others Salmonellas :

Human symptoms

Sometimes more serious (children, elders)Dehydratation

Bloodstream infection

Chronic sequalae (arthritis)

Salmonella spp.


Epidemiology

Human salmonellosis

European Union, 2009

Scientific report Efsa/Ecdc : The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic

Agents and Food-borne Outbreaks in 2009


Epidemiology

E.U. 1. Foodborne outbreaks (2009)

N = 5 55048 964 sicks

46 deaths

TOTAL


Epidemiology

1. Foodborne outbreaks (2009)

1. Salmonellas :

N = 1 722 (31%)

14 572 sicks 16 deaths


Epidemiology


1. Salmonelloses : Significant decreasing trend

(2 253 in 2007)

12% per year

Due to successful Salmonella control programmes in fowl populations


Epidemiology


1. Salmonellosis :

S. Enteritidis : 59,6%, 4 deaths (decrease)S. Typhimurium : 15,7 %, 2 deaths

Food vehicle : mainly eggs and eggproducts


Epidemiology

Salmonellas

The European Surveillance System (TESSy) (n=31 countries) 109 844 human cases(23,7 cases/ 100 000)

Decrease since 2005


Epidemiology Human salmonellosis

Top 6 TESSy(Number of cases)

2009 2008

S. Enteritidis 52.3 58.0

S. Typhimurium 23.3 21.9

S. Infantis 1.6 1.1

S. Virchow 0.7 0,7

S. Newport 0.7 0,5

S. Hadar 0.5 0,5


Epidemiology

Human salmonellosis

Worldwide (W.H.O.)

since 25 years

S. Enteritidis (industrial countries)


Epidemiology

Salmonellas and Foodstuffs

ALL CONCERNED

Poultry (broilers – turkeys)

Eggs and eggproducts

Pigs

Milk and milkproducts

Fish and shellfish


Salmonella spp.

PathogenicityAll sérovars (S. enterica subsp. enterica)

should be considered as potentially pathogen for human


Salmonella spp.

Pathogenicity

Dose response

Variable ( 105 à 107)101 à 1011

Depending the food matrix (chocolate)


Sources of contamination

• Common reservoir : intestinal tract of a wide range os domestic and wild animals (mammals and birds)

Slaughtering and further processing

• Asymptomatic carrier



• Other sources :

• Coolness animals

• Aquatic animals

• Vegetables (contaminated water…)



•S. Enteritidis and eggs

• Vertical transmission

Systemic infection

• Horizontal transmission

Before

Or

After shell (surface)

Asymptomatic carrier


Control measures

1. Primary production

EU Regulations

Targets in different production (poultry and pigs) for specific serovars

(S. E. et S.T.M.)


Control measures


Antibiothérapy

Vaccination (1 serovar)

Biosecurity


Control measures


Vegetables : system of irrigation

(S. E. et S.T.M.)


Control measures

2. Slaughtering

Planning

E.U. Regulations (including criteria)

Decontamination ????

(S. E. et S.T.M.)


Campylobacter sp.


Campylobacter sp.

Genus Campylobacter

Gram negative

Characteristic morphology


Campylobacter sp.

Important and characteristic motility(1 or 2 polar flagellum)


Campylobacter sp.

Campylobacter Arcobacter Sulfurospirillum

C. jejunisubsp. jejunisubsp. doylei

A. cryaerophilus

C. coli A. nitrofigilis

C. lari A. butzleri

C. upsaliensis A. skirrowii

C. helveticus

C. fetus

C. hyointyetinalis

C. sputorum


Campylobacter sp.

Thermotolerant Campylobacters

(T° min. 30°C ; T°opt. 42°C ; T° max. 48°C)

C. jejuni subsp. jejuni

C. coli

C. lari

C. upsaliensis

C. jejuni subsp. doylei

C. fetus subsp.fetus


Campylobacter sp.

Pathogenicity :

Incubation period : 2 à 5 days ;Fever ;Abdominal pain;Diarrhoea (sometimes bloody) ;Headache and nausea ;

Infective dose : 500

??????????????????


Campylobacter sp.

Pathogenicity :

– Systemic Infection :

• Low Frequency (0,1 %)


Campylobacter sp.

Pathogenicity :

Guillain-Barré syndrome: « Cheek » paralysisRéversible but very severe (mortality : 2 - 3 % of

cases)

20 to 30 % of cases of Gb syndromecould be due to

Campylobacter infection.


Campylobacter sp.

« Digestive » is not only « Food »

(Pets, Environment)


Epidemiology

European Union (27 Member States)1. Foodborne outbreaks (2009)

Campylobacteriosis

333 outbreaks Only 6 %

1 411 sicks (1 death)


Human campylobacteriosis

ECDC/EFSA(2009)

45,57 cas / 100 000 habitants

Increase since 2005

No harmonisationof surveillance systems


Risk factors

Water

Raw milk

R.T.E. (salads, fresh products)

Epidemiology


Epidemiology

Travelling

Poultry meat

Non potable water

Raw milk and products thereof

BBQ ( beef, pork and poultry)

Contact with contaminated pets


EPIDEMIOLOGY

• Poultry (broilers) :– Frequent contamination (5 to 90% of lots) ;– Asymptomatic carrier (temperature) ;– Differences between mode of production and countries;– Early colonisation (2nd week) ;– Origine ??

– No vertical transmission– Very bad hygienic conditions during the primary production ?


EPIDEMIOLOGY

• Poultry (broilers) :– Role of slaughtering (scalding, evisceration, chilling)

And cutting(including at home)


Epidemiology

Other animal productions (pigs, bovines)

C. coli in pig production

Low prevalence after slaughtering (chilling)


Epidemiology

Milk

• Intestinal carriage : contamination during milking

• No (few) survival during cheese production

• Recontamination after pasteurisation


Conclusion (EFSA reports)

Food is not the only source of human campylobacteriosis

Red meat seems to be less dangerous

R.T.E. and fresh peoducts


Control measures


E.U. Regulations (Directive « zoonose ») ;

Biosecurity;

Good Hygienic Practices during milking


Control measures

2. Slaughtering and Processing

Good Hygienic Practices

Technology (chilling) ;

Water quality;

Milk pasteurisation

Criteria ??


Conclusion

1. Farm to fork approach

2. Importance of surveillance

3. Decrease of human salmonellosis cases

4. Campylobacteriosis ????

epidemiology of foodborne pathogens in animal production and processing salmonella spp. and...

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