Survival of Campylobacter spp. on inoculated pork skin or meat.

Campylobacter is one of the main causes of human foodborne bacterial zoonoses due to food consumption in developed countries. Nine to 32% of pig carcasses are contaminated by Campylobacter. The purpose of the study was to improve our knowledge of the survival of implanted campylobacters from the two kinds of pork matrix meat (skin, muscle) during meat cold domestic storage. One hundred and twenty pork skin and 120 skinless chine samples (25 cm2/sample) were inoculated with two C. jejuni and four C. coli strains and stored in closed box at 4 oc for 1, 4, 8, 15 and 22 days. Campylobacter were isolated from sample suspensions after mechanical pummeling and numbered by direct plating. We calculated the shoulder time (ST), the D value (the time for one log decrease} and the R, value (the time to reach 10% of the initial population R, = ST +D). We compared them in a stratified approach according to pork matrix and strain. According to matrixes, mean D, TS and R, value varied significantly between pork skin (4.3 days, 1.3 days, 5.6 days, respectively} and spare rib (7 .2 days, 3.5 days, 10.8 days, respectively}. On spare rib, R1 was higher (16 days) with one C. coli strain (CCV55). Statistical effects between TS and R, value on spare rib and strain were noticed. This study shows that the survival of campylobacters on pork meat is similar to the survival of Campylobacter on poultry meat. Consequently, good hygiene practices are needed to manage the risk of pork Campylobacter contamination and further studies focusing on survival factors may complete this risk analysis on the pork food chain

Campylobacter in the Pork Food Chain : a quantitative hazard analysis

Campylobacter are one of the most frequent causes of bacterial enteritis in industrialized countries and are widespread in food animals. Pigs are known to be largely contaminated in farms, but few data exist about the status of the pork food chain. The purpose of this study was to quantify the Campylobacter contamination of the French pork food chain: prevalence, contamination level, bactenal species in primary production (piglets and fattening pigs when slaughtered), and in first and second transformation process (from carcasses before chilling to deboned meat cuts)

Survival of Campylobacter spp. on inoculated pork skin or meat.

Campylobacter is one of the main causes of human foodborne bacterial zoonoses due to food consumption in developed countries. Nine to 32% of pig carcasses are contaminated by Campylobacter. The purpose of the study was to improve our knowledge of the survival of implanted campylobacters from the two kinds of pork matrix meat (skin, muscle) during meat cold domestic storage. One hundred and twenty pork skin and 120 skinless chine samples (25 cm2/sample) were inoculated with two C. jejuni and four C. coli strains and stored in closed box at 4 oc for 1, 4, 8, 15 and 22 days. Campylobacter were isolated from sample suspensions after mechanical pummeling and numbered by direct plating. We calculated the shoulder time (ST), the D value (the time for one log decrease} and the R, value (the time to reach 10% of the initial population R, = ST +D). We compared them in a stratified approach according to pork matrix and strain. According to matrixes, mean D, TS and R, value varied significantly between pork skin (4.3 days, 1.3 days, 5.6 days, respectively} and spare rib (7 .2 days, 3.5 days, 10.8 days, respectively}. On spare rib, R1 was higher (16 days) with one C. coli strain (CCV55). Statistical effects between TS and R, value on spare rib and strain were noticed. This study shows that the survival of campylobacters on pork meat is similar to the survival of Campylobacter on poultry meat. Consequently, good hygiene practices are needed to manage the risk of pork Campylobacter contamination and further studies focusing on survival factors may complete this risk analysis on the pork food chain.</p

Quantification of the informative value of meat inspection to detect biological hazards for pork consumers in Europe

Meat inspection at slaughterhouse was the main mean of control used historically to protect consumers from biological hazards transmitted by the consumption of pork. The epidemiological evolution of biological hazards led the European Union to promulgate new food safety legislation in the form of the Hygiene Package, based on a risk analysis approach. This package authorizes Member States to develop new meat inspection methods in order to accentuate consumer health protection. However, the levels of detection of biological hazards during traditional meat inspection have not been established, particularly in quantitative terms. Such an assessment is needed to define risk-based meat inspection schemes. The aim of this study was to provide elements to quantify the lack of detection of biological hazards by current meat inspection methods. A literature review of 440 references was undertaken to summarise information on the incidence of foodborne zoonoses and the prevalence of biological hazards on/in pork carcasses. Then for each hazard, the incidence rate of zoonosis induced by pork consumption (lpork) and the ratio of non-control of hazard at and after meat inspection (NC) were calculated. The comparison between incidence rates and non-control scores shew that the three most frequent hazards Salmonella enterica, Campy/obacter spp., Yersinia enterocolitica (I pork = 3.37 4; 2.170 and 2.826 cases per 100,000 inhabitants per annum, respectively) cannot be detected by macroscopic examination of carcasses (NC = 1.19223; 0.27756; 0.08341, respectively). Consequently, new means of hazards control are needed to complete the classical macroscopic examination.</p

Etude de l'épidémiologie et des mécanismes de résistance aux antibiotiques de souches de Campylobacter coli isolées en élevage porcin

Poster P9*INRA - C.R. Tours Unité BASE 37380 Nouzilly Diffusion du document : INRA - C.R. Tours Unité BASE 37380 NouzillyEtude de l'épidémiologie et des mécanismes de résistance aux antibiotiques de souches de Campylobacter coli isolées en élevage porcin. 17. Colloque Biotechnocentr

Campylobacter in the Pork Food Chain : a quantitative hazard analysis

Campylobacter are one of the most frequent causes of bacterial enteritis in industrialized countries and are widespread in food animals. Pigs are known to be largely contaminated in farms, but few data exist about the status of the pork food chain. The purpose of this study was to quantify the Campylobacter contamination of the French pork food chain: prevalence, contamination level, bactenal species in primary production (piglets and fattening pigs when slaughtered), and in first and second transformation process (from carcasses before chilling to deboned meat cuts).</p

Prévalence et résistance aux antibiotiques de souches de Campylobacter coli isolées de porcs charcutiers en France

Poster 236/41P *INRA C.R. Tours UR86 Base Documentation 37380 Nouzilly Diffusion du document : INRA C.R. Tours UR86 Base Documentation 37380 NouzillyPrévalence et résistance aux antibiotiques de souches de Campylobacter coli isolées de porcs charcutiers en France. 23. Réunion Interdisciplinaire de Chimiothérapie anti-infectieuse RICAI 200