How to Control Campylobacter in Poultry Farms?: An Overview of the Main Strategies

It is now recognized that Campylobacter is one of the main bacterial hazard involved in foodborne diseases around the world leading to an increasing number of gastrointestinal campylobacteriosis in humans. Also, it is known that this disease has a very high‐social cost. According to researchers of Emerging Pathogens Institute (EPI) (University of Florida, the United States), the combination poultry/Campylobacter is the greatest cause of human campylobacteriosis. It is well known all around the world that intestinal carriage of Campylobacter is very large and frequent; it can be reached 100% of animal infected. Reducing this biological hazard can be exercised at different stage levels in the food chain. Intervention at the farm level by reducing colonization of the birds should be taken into account in the overall control strategy. This chapter gives an up‐to‐date overview of suggested on‐farm control measures to reduce the prevalence and colonization of Campylobacter in poultry

Campylobacter and food safety : analysis, assessment and risk management

Thermotolerant Campylobacter species (C. jejuni, C. coli, C. lari et C. upsaliensis) are considered as one of the main causes of bacterial gastroenteritis in man. Most of campylobacteriosis cases are caused by C. jejuni. Contamination sources are numerous, especially in the animal reservoir with its population of asymptomatic carriers among farm animals. Transmission to man is rarely due to direct contact with a reservoir and more often to ingestion of contaminated products (chicken, raw milk, water…). Frequent controls and appropriate hygiene measures adapted to every level of the food chain, from farmer to consumer, limit the Campylobacter risk.Les Campylobacter thermotolérants (C. jejuni, C. coli, C. lari et C. upsaliensis) sont désignés comme l'une des causes principales de gastro-entérites bactériennes humaines. C. jejuni est à l'origine de la majorité des cas de campylobactériose. Les sources de contamination sont nombreuses, particulièrement au sein du réservoir animal où l'on note des portages sains chez les animaux d'élevage. La transmission à l'homme se fait rarement par contact direct avec un réservoir mais est souvent due à l'ingestion d'aliments contaminés (poulet, lait cru, eau...). Des contrôles fréquents et des mesures d'hygiène adaptées à chaque étape de la chaîne agro-alimentaire, depuis l'éleveur jusqu'au consommateur lui-même, permettent de limiter le risque Campylobacter

Alternative protein sources in the European diets: the contribution of ALTERNATIVA project to One Health perspective

A abordagem como a One Health, baseada em princípios que promovem a coexistência saudável, bem-estar e sustentabilidade entre humanos, animais e ambiente, tem surgido como indispensável para fazer face aos diversos problemas globais associados às alterações climáticas e sus- tentabilidade. A mesma multidisciplinaridade do conceito One Health é, também, uma característica do conceito e aplicação da Avaliação de Risco-Benefício (ARB). Este estudo tem como objetivo demonstrar de que forma é que o projeto ALTERNATIVA – Alternative protein sources in the European diets integrating health risk-benefit and sustainability (Fontes alternativas de proteínas nas dietas europeias – integrando risco-benefício para a saúde e sustentabilidade) contribui para o desenvolvimento e aplicação do conceito One Health, tendo por base a ARB de diferentes dietas alimentares. Realizou-se uma pesquisa bibliográfica sobre o conceito “One Health” através da base de dados Pubmed/U.S. National Library of Medicine e no Google Scholar, nos quais foram efetuadas pesquisas avançadas, que in- cluíram os termos: “One health approach”, “Risk benefit food one health”, “Alternative protein”, “One health food” e “One health food assessment”. Os resultados deste estudo demonstram de que forma é que o projeto ALTERNATIVA, através das suas diferentes atividades desenvolvidas, integra os principais pilares do conceito One Health (Humano, Animal e Ambiental) em todas as suas dimensões. Conclui-se que o projeto ALTERNATIVA aliado ao conceito One Health, constitui uma ferramenta inovadora para apoiar as melhores decisões sobre as dietas do futuro, garantindo a nutrição humana e a saúde planetária, ao contribuir para a mitigação das tendências adversas que estão diretamente associadas às nossas escolhas alimentares.One Health approach, based on principles that promote healthy coexis- tence, well-being and sustainability between humans, animals and the environment, has emerged as crucial to tackle the various global problems associated with climate change and sustainability. The same multidisciplinary of the One Health concept is also a characteristic of the concept and application of the Risk-Benefit Assessment (RBA).This study aims to demonstrate how the ALTERNATIVA Project Alternative protein sources in the European diets – integrating health risk-benefit and sustainability contributes to developing and applying the One Health concept based on the RBA of different diets. Bibliographical research was carried out on the concept One Health through the Pubmed/U.S. National Library of Medicine and Google Scholar, which included advanced searches with the terms: “One health approach”, “Risk-Benefit food one health”, “Alternative protein”, “One health food” and “One health food assessment”. The results of this study demonstrate how the ALTERNATIVA Project, through its different activities, integrates the main pillars of the One Health concept (Human, Animal and Environmental) in all its dimensions. It is concluded that the ALTERNATIVA Project combined with the One Health concept constitutes an innovative tool to support the best decisions about the diets of the future, guaranteeing human nutrition and planetary health, by contributing to the mitigation of the adverse trends directly associated with our food choices.Trabalho desenvolvido no âmbito do projeto projeto ALTERNATIVA − Alternative sources of protein in European diets - integrating risk-benefit for health and sustainability financiado pelas EFSA Partnering Grants (Grant Agreement Number – GP/EFSA/ENCO/2020/03 - GA 2).info:eu-repo/semantics/publishedVersio

Sustainable dietary choices: the contribution of the ALTERNATIVA project as a tool for selecting alternative protein sources

O aumento da população humana e a consequente pressão exercida pelos sistemas alimentares desafiam a saúde e o meio ambiente, cujo impacto se reflete, entre outros, ao nível das alterações climáticas associadas ao aquecimento global, exploração de recursos naturais e da perda de biodiversidade. Entre os fatores que mais contribuem para esse impacto está a produção de proteínas de origem animal, como a carne vermelha e os lacticínios. Neste sentido, urge uma transformação dos sistemas alimentares, sendo que esta transformação deverá ser sustentada numa avaliação dos impactos de fontes alternativas de proteínas, quer na saúde quer na sustentabilidade. Este artigo tem como principal objetivo discutir os desafios colocados aos sistemas alimentares e a necessidade de avaliar o impacto destes, à luz do projeto ALTERNATIVA (Alternative sources of protein in European diets – integrating risk-benefit for health and sustainability) como uma ferra menta para o desenvolvimento sustentável nas diferentes vertentes – ambiental, social e económica, através de uma metodologia que reúne e combina conhecimentos em avaliação do risco-benefício (ARB) de alimentos e a avaliação da sustentabilidade. A utilização de abordagens holísticas, como a que está a ser aplicada no projeto ALTERNATIVA com o objetivo de fornecer ferramentas inovadoras para apoiar decisões sobre as futuras dietas, é fundamental para minimizar os efeitos dos desafios atuais tentando garantir alimentos seguros, economicamente justos, acessíveis, dietas nutricionalmente adequadas e saudáveis com menores impactos ambientais.The growth of human population and the consequent pressure exerted by food systems challenge health and the natural environment, whose impact is reflected, among others, in terms of contribu tion to climate change associated with global warming, exploitation of natural resources and loss of biodiversity. Among the major contributors to this impact is the production of proteins of animal origin, such as red meat and dairy. Therefore, the need of transforming food systems is urgent and should be supported by assessing the overall health impact of alternative protein sources considering also sus tainability aspects. Our main objective is to discuss the challenges posed to food systems and the need to assess their impact under the umbrella of the ALTERNATIVA (Alternative sources of protein in Euro pean diets – integrating risk-benefit for health and sustainability) as a tool for sustainable development in different aspects – health, environmental, social and economic, through a methodology that brings together and combines knowledge in risk-benefit assessment (RBA) and sustainability assessment. The use of holistic approaches, such as the one being applied in the ALTERNATIVA project aiming to provide innovative tools to support decisions about the future diets, is fundamental to minimize the effects of the current challenges trying to guarantee secure, economically fair, affordable, nutritionally adequate and healthy diets having lower environmental impacts.Trabalho desenvolvido no âmbito do projeto ALTERNATIVA (Alternative sources of protein in European diets – integra ting risk-benefit for health and sustainability) financiado pelas EFSA Partnering Grants (Grant Agreement Number – GP/EFSA/ENCO/2020/03 – GA 2.info:eu-repo/semantics/publishedVersio

Clostridium botulinum type C, D, C/D, and D/C: An update

Clostridium botulinum is the main causative agent of botulism, a neurological disease encountered in humans as well as animals. Nine types of botulinum neurotoxins (BoNTs) have been described so far. Amongst these “toxinotypes,” the A, the B and E are the most frequently encountered in humans while the C, D, C/D and D/C are mostly affecting domestic and wild birds as well as cattle. In France for instance, many cases and outbreaks are reported in these animal species every year. However, underestimation is very likely at least for avifauna species where the detection of dead animals can be challenging. Knowledge about BoNTs C, D, C/D, and D/C and the diseases they cause in animals and humans is still scarce and unclear. Specifically, the potential role of animal botulism outbreaks in cattle and poultry as a source of human illness needs to be further assessed. In this narrative review, we present the current knowledge about toxinotypes C, D, C/D, and D/C in cattle and poultry with, amongst various other aspects, their epidemiological cycles. We also discuss the zoonotic potential of these toxinotypes and some possible ways of risk mitigation. An adapted and effective management of botulism outbreaks in livestock also requires a better understanding of these less common and known toxinotypes

Role d'un plasmide de resistances aux antibiotiques dans le pouvoir enteropathogene d'une souche d'Escherichia coli 0103 chez le lapin apres sevrage

SIGLEINIST T 72645 / INIST-CNRS - Institut de l'Information Scientifique et TechniqueFRFranc

Ionizing radiation as a food preservation method : state of the art

International audienceThe conservation of food has always been a major concern for humans. Methods allowing it have appeared regularly over the centuries, including ionization. Ionization of food consists of exposing foodstuffs to radiation of sufficient energy to create ions. The effect of these on the biological agents present in the foodstuffs generally makes it possible to prolong the life of the foodstuffs and to improve the microbiological safety of these. The nature and the properties of the radiation used are obviously at the origin of the expected effects, but also of a wide societal controversy and a specific regulation. This bibliographical summary aims to take stock of this method of preserving foods in terms of the nature of the radiation used, their effects on micro-organisms and applications of this technique

De la chaleur à la pression (évolution des transferts d'énergie dans les méthodes physiques de conservation des aliments)

La conservation des aliments consiste à limiter les réactions d'altérations, en inhibant ou en détruisant les micro-organismes et les enzymes. Depuis l'avènement du traitement thermique, de nouveaux procédés de conservation sont sans cesse recherchés. Parmi ceux-ci, l'ionisation et les hautes pressions semblent les plus prometteurs, du fait de leur grande efficacité et des faibles modifications organoleptiques et nutritionnelles qu'ils entraînent pour l'aliment traité. Ces trois différentes techniques seront donc développées, ainsi que leurs différentes applications industrielles.NANTES-Ecole Nat.Vétérinaire (441092302) / SudocSudocFranceF

NOUVELLES METHODES PHYSIQUES DE CONSERVATION DES ALIMENTS

NANTES-Ecole Nat.Vétérinaire (441092302) / SudocSudocFranceF