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ULg, Fac. de médecine vétérinaire, Microbiologie des aliments
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Meat contamination by Salmonella, Campylobacter, Yersinia enterocolitica
and EHEC O157 in Belgium
Georges DaubeUniversity of Liège
Faculty of Veterinary Medicine
Food MicrobiologySart-Tilman, bât. B43bis
4000 Liège
tel. 04-366.40.15 fax 04-366.40.16
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Sector of Food Microbiology and University of Liège
ULg, Fac. de médecine vétérinaire, Microbiologie des aliments
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Plan� Introduction
� Surveillance plans of the Institute of veterinary expertise (IEV)
� Discussion
� Conclusions
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Introduction
� What is a zoonosis ?– Any disease and/or infection which is likely to be
naturally transmitted from animals to man
� Which are the recent evolutions ?– 10 years ago, zoonosis often = animal disease
» tuberculosis, anthrax, brucellosis
– Now, zoonosis often ≠ animal disease» salmonellosis, yersiniosis, haemolytic uremic syndrome
ULg, Fac. de médecine vétérinaire, Microbiologie des aliments
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Introduction� Which are the recent evolutions ?
– The concept of sectors and the responsabilisation of producers
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Types of zoonotic agents
� Worms
� Protozoa
� Bacteria
� Viruses
� Mycotoxins and marine biotoxins
� Non conventional transmissible agents
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Regulations
� Zoonosis directive 92 / 117 /CEE
� Directives about food hygiene– Vertical directives
– Horizontal directive 93/43/CEE
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Surveillance plans of IEV
– Any fresh meat from the slaughterhouse to the distribution
– Random sampling plans representative of the production from the slaughterhouse to the distribution
– Micro-organisms :Salmonella, verocytotoxigenic E. coli, Yersinia enterocolitica, Campylobacter, Listeria monocytogenes, indicators of faecal contamination
– Since 1996, > 25.000 analysis with standardised protocols for sampling and analysis
– Strain typing, MIC and result working
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Surveillance plans of IEV
Pork Beef
Pork (carcasses, livers, cuts, ground meat)Beef (carcasses, livers, cuts, ground meat)Veal (carcasses, livers, ground meat)Broiler (carcasses, livers, cuts)Layer (carcasses)Turkey (carcasses)Rabbit (carcasses)Fresh water fish
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Some results
� Salmonella
� Campylobacter
� Yersinia enterocolitica
� Enterohaemorrhagic E. coli O157
ULg, Fac. de médecine vétérinaire, Microbiologie des aliments
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Salmonella
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Salmonella prevalence(origin IEV)
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Contamination level bySalmonella (origin IEV)
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Salmonella serotypes(origin ISP, CERVA, IEV)
ULg, Fac. de médecine vétérinaire, Microbiologie des aliments
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
SalmonellaPrevention strategy
� Breeding (germ-free sectors)
� Transformation and distribution industry– Lower faecal contamination at slaughterhouse
– Lower cross contamination along the sector
� Consumer– Avoid cross contamination from poultry raw meat
– Watch over the cold chain
– Good cooking of poultry meat
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Campylobacter
ULg, Fac. de médecine vétérinaire, Microbiologie des aliments
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Campylobacter prevalence(origin IEV)
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Contamination level by Campylobacter (origin IEV)
ULg, Fac. de médecine vétérinaire, Microbiologie des aliments
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Campylobacter species (origin ISP, IEV)
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Thermophilic CampylobacterPrevention strategy
� Breeding (poultry and offal sectors)
� Transformation and distribution industry– Lower faecal contamination at slaughterhouse
– Lower cross contamination along the sector
� Consumer– Avoid cross contamination from poultry raw meat
– Good cooking of poultry meat
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Yersinia enterocolitica O:3
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Enteropathogenic Yersinia enterocoliticain man (origin ISP)
ULg, Fac. de médecine vétérinaire, Microbiologie des aliments
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Meat and Yersinia enterocolitica O:3 (origin IEV)
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Yersinia enterocolitica O:3Prevention strategy
� Transformation and distribution industry– Meat sector : lower cross contamination and reduce BBD
� Consumer– Avoid cross contamination from raw meat, offal
– Good cooking of meat
– Do not conserve a long time under cold conditions
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Enterohaemorrhagic E. coli O157
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
EnterohaemorrhagicE. coli O157 Situation in Belgium(origin ULg, RUG, VUB and IEV)
� 1996-97: beef ground meat (25 g):0 EHEC O157 isolate from 624 samples
� 1998: beef carcasses (400 cm2) :9 (0,15 %) EHEC O157 isolates from 6.010 carcasses
� 1998: meats from several origins (poultry, pork, rabbit) (25 g): 0 EHEC O157 isolate from 1.000 samples
� 1999: beef carcasses (1.600 cm2):16 (1 %) EHEC O157 isolates from 1620 carcasses
� 1999: beef ground meat (25 g):1 (0,1 %) EHEC O157 isolate from 900 samples
ULg, Fac. de médecine vétérinaire, Microbiologie des aliments
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
EHEC O157 phage-types(origin VUB, RUG, Ulg and IEV)
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Enterohaemorrhagic E. coli O157
Prevention
� Cattle breeding– Detection et elimination of the carrier breeding ??
� Transformation and distribution industry– Hygiene at the slaughterhouse and respect of the cold chain
– Avoid meat mixing
� Consumer– Do not give raw meat at children
– Good cooking of ground or tenderised beef meat
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Perspectives� Sanitary surveillance systems of IEV
– Result fiches for each industry (control of auto-control)
– Computerised data base available for at a distance consultation:
� Web site: mda04.fmv.ulg.ac.be
ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Discussion
� Need of national co-ordination(animals, food, man)
– Working group « Food-borne diseases»– Institute of veterinary expertise (IVE), Veterinary and
agrochemical research centre (VAR) and Federal agency for security of the food chain (AFSCA)
– Scientific institute of public health - Louis Pasteur, epidemiological section (Communities)
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ULg, Food Microbiology 01/12/00 Georges.Daube@ulg.ac.be
Conclusions
� Need of a consciousness of ministers, administrations, scientists, agriculturists, industrials et consumers about importance of food transmissible zoonosis
� Need of a co-ordination of search, surveillance and prevention programmes, of AFSCA (animals and food) and of Communities (man)