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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
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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
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Campylobacter is on fashion
Campylobacteriosis EU, 2014
EFSA Journal 2015;13(12):4329, 191 pp. doi:10.2903/j.efsa.2015.4329 4
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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
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CARCASS-CECAL CONTAMINATION RELATIONSHIP
Slope:1
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CARCASS-CECAL CONTAMINATION RELATIONSHIP
Slope:0.66
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CARCASS-CECAL CONTAMINATION RELATIONSHIP
Slope:0.33
CAMPYBRO PROJECT
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PRE-HARVEST
Biosafety
Management
Nutrition
Vaccine
Feed form
Additives
Phages
POST-HARVEST
Transport
Slaughterhouse
Packaging
Retail
Consumers
1.Introduction
2.Pre harvest measures
3.Post harvest measures
4.Conclusions
INDEX
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Genetic diversity among farms
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Genetic diversity among farms
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Genetic diversity within a farm
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Genetic diversity along the food chain
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Genetic diversity along the food chain
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Pre-harvest: No vertical transmission
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Pre-harvest: Biosecurity
Access to barn:
Boot change.
Specific utensils for each barn.
Clean and dirty area. Dead animals withdrawal
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Pre-harvest: Biosecurity
www.camcon.eu
Flies control
Nets
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Pre-harvest: Biosecurity
Biosecurity + flynets
21 Cerdá et al., 2015
Thinning
Pre-harvest: Biosecurity
22 CHRO, 2013
Pre-harvest: flies role
Decrease in slaughtering age
Commercial impact/Differences between countries
Useful for
Summer
High prevalence farms
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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).
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Pre-harvest: Biosecurity
Homogeneity
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Pre-harvest: Management
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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
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Pre-harvest: Biosecurity
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9d p.i.
Diet manipulation
Pelleting y particle size
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Gracia et al., 2015
Whole wheat and oat hulls
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Gracia et al., 2015
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Probiotics
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Plant extracts
Acidification: MCFA
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De los Santos et al., 2009
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De los Santos et al., 2009
Capric acid Control
With mucus
Acidification: MCFA
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Single additives
MCFA and Monoglycerides
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Product combination 42d
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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”
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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).
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Vaccine development
CHRO, 2015
1.Introduction
2.Pre harvest measures
3.Post harvest measures
4.Conclusions
INDEX
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Slaughterhouse comparison
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Slaughterhouse evolution of infection
+ +/- + - -
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Slaughterhouse evolution of infection
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Slaughterhouse evolution of infection
3 water chilling baths
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Slaughterhouse evolution of infection
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Slaughterhouse evolution of infection
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Slaughterhouse evolution of infection
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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
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Slaughterhouse recommendations
Unplucking process
Adjustment of machine
Avoid press the carcasses (fecal output)
Evisceration
Adjustment of machine
Special care with carcasses with visible
contamination
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Slaughterhouse recommendations
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
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52 Domínguez, 2015
Ad-hoc steps to reduce Campylobacter
Other measures
Freezing carcasses
Roasted chicken
Skin and neck withdrawal
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Roasted without manipulation
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Food s
afe
ty
Animal welfare E
nviro
nm
ent
Animal health