The occurrence of thermotolerant Campylobacter spp. in raw meat intended for public catering

The genus Campylobacter comprises Gram-negative spiral-shaped bacteria which can cause a foodborne illness in humans called campylobacteriosis; the infection generally occurs through the consumption of undercooked chicken or ready-to-eat meals that have been in contact with contamined raw chicken. The aim of the present study was to gain insight into the frequency of thermotolerant Campylobacter spp. contamination in 185 raw meat samples collected from 2006 to 2012 in different catering production plants in order to obtain data for subsequent use in risk-assessment. A three-way contingency table was statistically analyzed including the following three categorical variables: Year (Y), Meat Type (MT) and Campylobacter Presence (CP); statistical analysis was carried out using the Pearson’s Chi-squared test or the Fisher’s exact test. A highly significant Pearson’s Chi square value (0.005<p<0.01; 1df) was obtained highlighting that, averaged across the time period analyzed, poultry meat showed a significantly higher frequency (22.1%) than red meat (5.5%) of samples that were positive for the presence of thermotolerant Campylobacter spp. A highly significant variation across years was detected only for poultry meat (p=0.008), whereas the red meat category showed no significant variation (p=0.363). Within the poultry meat category a sequential approach was followed to investigate the significant variation in positive CP samples in the 2006-2012 time period analyzed. The years 2010 and 2011, were characterized by the lowest (7.4%) and the highest (50%) frequency of positive CP samples, respectively. On the whole, the variation across years in the frequency of positive CP samples must be attributed to two main causes: the difference in the overall frequency of positive and negative CP samples for poultry and red meat and the evident increase in positive counts in 2011 within the poultry meat type. In order to arrive at an accurate representation of the level of contamination of thermotolerant Campylobacter spp. in ready-to-eat foods, it would be appropriate to implement the national surveillance system to assess the risk for consumers

Raw materials of animal origin: survey on the presence of Campylobacter spp. in meat intended for mass catering [Materie prime di origine animale: indagine sulla presenza di Campylobacter spp. nelle carni destinate alla ristorazione collettiva]

SUMMARY Poultry meat plays a particularly important role in the transmission of food-borne pathogens including Campylobacter spp., which can cause a disease called campylobacteriosis. The European Food Safety Authority estimates that chicken meat may be responsible for 20% -30% of cases of infection with costs in terms of loss of productivity in the European Union of about € 2.4 billion per year. A survey at school, hospital and military canteens located in the provinces of Ancona and Pesaro was carried out from 2006 to 2012. A total of 188 samples including poultry, pork and beef and half-processed meat-based food was analyzed. The results obtained have confirmed the criticality of poultry (chicken and turkey), as highlighted by scientific studies carried out in other EU Countries. The most significant risk factors were found in the inappropriate application of food handling procedures (cross-contamination between raw and cooked meat) and a lack of compliance with cooking times. SOMMARIO Le carni avicole rivestono un ruolo particolarmente importante nella trasmissione di agenti patogeni fra i quali Campylobacter spp., microrganismo responsabile di una patologia denominata campilobatteriosi. L’Autorità Europea per la Sicurezza Alimentare stima che la carne di pollo può essere responsabile del 20-30% dei casi di infezione con un costo in termini di perdita di produttività nell’Unione Europea di circa 2,4 miliardi di euro l’anno. Dal 2006 al 2012 è stata condotta un’indagine presso mense scolastiche, ospedaliere e militari delle province di Ancona e Pesaro, durante la quale sono stati analizzati 188 campioni comprendenti carni avicole, suine e bovine ed elaborati; i risultati ottenuti hanno confermato la criticità delle carni avicole (pollo e tacchino) così come già evidenziato da ricerche effettuate in altri Paesi dell’Unione Europea. I più rilevanti fattori di rischio riscontrati consistono nell’errata applicazione delle procedure di manipolazione degli alimenti (contaminazione crociata fra alimenti crudi e cotti) e scarso rispetto dei tempi di cottura