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Analysis of the sanitary and financial risks of biofilms. Courtesy G. Midelet-Bourdin Courtesy G. Midelet-Bourdin
Analysis of the sanitary and financial risks of
biofilms.
Courtesy G. Midelet-Bourdin
Courtesy G. Midelet-Bourdin
Food Safety
Access to sufficient and safe food is a basic human necessity and essential for creating a world without hunger and for achieving poverty reduction worldwide.
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Food control from “farm to fork”
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This approach traces the different stages of the food chain system and examines the practices and procedures that ensure the safety of our food.
‘One Health’ The ‘One Health’ concept recognizes the interrelationship between animal, human and enviromental health.
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Contamination Food
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What type of contaminant in food?
Biological
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How of source of contamination in food by bacteria?
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Cross contamination impact
Direct: Food to food
In direct: - Food to equipment - Equipment to food - People to food
Drip: storage area
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Foodborne
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Foodborne diseases Any disease of an infectious or toxic nature caused by consumption of food. Foodborne diseases not only adversely affect people’s health and well-being, but also have negative economic consequences for individuals, families, communities, businesses and countries.
More than 200 known diseases are transmitted through food
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Data of foodborne illness
} 31 major pathogens caused 9.4 million episodes of foodborne illness, 55,961 hospitalizations, and 1,351 deaths (Scallan et al., 2011) .
} Most (58%) illnesses were caused by norovirus, followed by nontyphoidal Salmonella spp. (11%), Clostridium perfringens (10%), and Campylobacter spp. (9%).
} Leading causes of hospitalization were nontyphoidal Salmonella spp. (35%), norovirus (26%), Campylobacter spp. (15%), and Toxoplasma gondii (8%).
} Leading causes of death were nontyphoidal Salmonella spp. (28%), T. gondii (24%), Listeria monocytogenes (19%), and norovirus (11%).
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Data of foodborne illness
} These estimates cannot be compared with prior (1999) estimates to assess trends because different methods were used.
} Foodborne diseases result in 76 million illnesses, 325,000 hospitalizations and 5000 deaths each year (Mead et al., 1999), resulting in medical costs and productivity losses in the range of US$ 6.6 billion to 37.1 billion (Buzby and Roberts, 1996).
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Data of foodborne illness
The occurrence of zoonoses and food-borne outbreaks in 2012 in EU:
} Campylobacteriosis was the most commonly reported zoonosis, with 214,268 confirmed human cases. The occurrence of Campylobacter continued to be high in broiler meat at EU level.
} The decreasing trend in confirmed salmonellosis cases in humans continued with a total of 91,034 cases reported in 2012.
} The number of confirmed human listeriosis cases increased to 1,642.
} A total of 5,671 confirmed verocytotoxigenic Escherichia coli (VTEC) infections were reported. VTEC was also reported from food and animals and the main food sources were eggs, mixed foods and fish and fishery products.
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Population at risk
} Everyone is at risk for getting a foodborne illness.
} Some people are at greater risk for experiencing a more serious illness
or even death should they get a foodborne illness. Those at greater risk are infants, young children, pregnant women and their unborn babies, older adults, and people with weakened immune systems.
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Epidemic Cases
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Foodborne outbreak caused by Listeria monocytogenes in 2005-2008 (Todd et al., 2011)
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Risk Analysis
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Risk analysis
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Industrial case
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} When strains isolated several times on several visits to the same processing plant had the same molecular type, they are assumed to belong to a same clone (strain).
} Depending on the authors, persistence strains are either imprecisely defined.
} Strain typing of bacterial isolates is widely used to identify soures of infection or contamination, to elucidate routes of transmission, or to show persistence of bacterial strains within hosts or environments. The identification of sources of contamination is necessary to design intervention strategies aimed at reducing the risk of contamination.
Persistence of Listeria monocytogenes in food industry equipment and premises (Carpentier & Cerf, 2011)
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Tompkin , 2002. J Food Prot 65 (4)
A niche is a site within the manufacturing environment in which Lm becomes etablished and multiplies. The sites serve as reservoirs from which the pathogen is dispersed during the processing operation and contaminates product contact surfaces and the food,
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Microbial species in biofilms in various food environments (Shi & Zhu, 2009)
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Producer Prevalence Nature of positive product
Restriction pattern
Pulsotype No. of isolates
ApaI AscI
1 34% CLS SS HRS
Ap2 Ap6a Ap6i Ap6d Ap2 Ap6p Ap2 Ap6n Ap7k2
As2 As6b As6a As6g As2 As6c As2 As6a As7
I V XIV XVII I XVI I XI XIX
5 1 1 3 7 3 4 7 2
2 5% SS Ap6a As6b V 2 3 10.2% SS
CLS
Ap2 Ap9a Ap9a Ap22 Ap7h
As2 As9b As9 As22 As2i
I XXIV XXV XXIX XXII
2 1 1 1 1
4 20% SS Ap6t As6a X 1 5 10% HSS
SS Ap6a Ap6g
As6d As6a
VIII XIII
1 3
6 30.4% SH CLS HRS SS
Ap2 Ap9a Ap11 Ap11a Ap2 Ap2 Ap2 Ap6i
As2 As9a As11 As11a As2 As2 As2 As6a
I XXVI XXVII XVIII I I I XIV
6 1 6 7 2 8 10 5
7 94.4% CLS HRS
Ap2 Ap2 Ap2 Ap2c Ap2
As2 As2e As2 As2c As2e
I IV I II IV
21 2 53 1 3
9 85% HSS ST
Ap6c Ap7 Ap7d Ap6a Ap6c Ap7 Ap7
As6a As2d As7 As6a As6a As2d As7
VII XX XXIII VI VII XX XXI
10 11 1 1 11 3 1
10 5% SS Ap6t Ap6g
As6a As6a
X XIII
1 1
11 60% SS ST
Ap6n Ap6i As6o Ap6g
As6a As6a As6b As6a
XI XIV XV XIII
8 1 7 1
12 20% SS Ap6a As6b V 3 13 1.85% HRS Ap6e As6b IX 1
SH: Smoked herring
CLS: Carpaccio-like salmon
HRS: Herb-flavoured slices of raw salmon and gravad salmon
SS: Smoked salmon
HSS: Herb-flavoured slices of smoked salmon
ST: Smoked trout
-C&D problem - Persistent strains
= CONTAMINATION SOURCE
OF THE PRODUCT
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- Prevalence to 5% at 94% - 26 pulsotypes - Several pulsotypes in the same sample - Three pulsotypes majority (I,II,IV) - Pulsotype I mainly producer 7
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Luber et al. (2011) : The control measures for Lm should include: - Practices during primary production to
minimize the introduction of Lm, - Design and maintenance of processing equipment, including cleaning and disinfection, - Microbiological testing to validate the
effectiveness of listericidal processes, - Education of all stakeholders
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Transfert bacteria
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It is difficult to predict future trends regarding the microbiological safety of foods with confidence:
} It is highly probable there will be many newly emerging as well as reemerging
foodborne pathogens
} Major demographic changes in the world’s population.
} By 2050, the worl’s population will reach 9.1 billion.
} Luber et al. (2011): Developing countries may have different risk factors for listeriosis. For example, in India, where the malnutrition rates can reach 60% (Gammaticas, 2008), the population is predisposed to gastrointestinal illnesses and is 7.5-fold more likely to acquire listeriosis (ILSI, 2005)
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Conclusion
} Immunocompromised persons form another population at increased risk
foodborne illnesses. They have increased susceptibility to infections. It is estimated that 3,6% of the USA population is categorically immunodeficient and when pregnant women and the elderly are included, the percentage increses to about 20% (Gerba et al., 1996).
} Food imports are increasing for many countries at unprecedented rates, as the
supply of fresh food becomes year round.
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Conclusion
Courtesy G. Midelet-Bourdin
