Exploring the risk factors for Salmonella in the ten biggest Belgian pig slaughterhouses.
Delhalle, Laurent ; ; et al
Poster (2007, May)Detailed reference viewed: 8 (0 ULg)
Description of a new species, Bifidobacterium crudilactis sp. nov., isolated from raw milk and raw milk cheeses.
Delcenserie, Véronique ; ; et al
in Systematic & Applied Microbiology (2007), 30(5), 381-9
A new Bifidobacterium species is described based on the study of ten Gram-positive strains with fructose-6-phosphate phosphoketolase activity. They are part of a phenotypic group comprising 141 strains ... [more ▼]
A new Bifidobacterium species is described based on the study of ten Gram-positive strains with fructose-6-phosphate phosphoketolase activity. They are part of a phenotypic group comprising 141 strains isolated from raw milk and raw milk cheeses in French raw milk cheese factories. This group was separated by a numerical analysis based on API 50CH, API 32A tests and growth at 46 degrees C. A strong similarity of 16S rRNA sequences (99.8%) was shown between strain FR62/b/3(T) and Bifidobacterium psychraerophilum LMG 21775(T). However, low DNA-DNA relatedness was observed between their DNAs (31%). The new isolates are able to grow at low temperatures (all ten strains up to 5 degrees C) and strain FR62/b/3(T) grows under aerobic conditions, as does B. psychraerophilum. However, contrary to B. psychraerophilum, they do not ferment L-arabinose, D-xylose, arbutin or melezitose, but they do acidify lactose. The DNA G+C content of FR62/b/3(T) is 56.4mol%. Therefore, the name Bifidobacterium crudilactis sp. nov. is proposed, with its type strain being FR62/b/3(T) (=LMG 23609(T)=CNCM I-3342(T)). [less ▲]Detailed reference viewed: 71 (21 ULg)
A seven-year survey of Campylobacter contamination in meat at different production stages in Belgium
; ; et al
in International Journal of Food Microbiology (2007), 116(1), 35-45
The presence of Campylobacter was assessed in different samples of poultry, pork and beef meat and carcasses from slaughterhouses, production plants and retail level. An introductory study from 1997 to ... [more ▼]
The presence of Campylobacter was assessed in different samples of poultry, pork and beef meat and carcasses from slaughterhouses, production plants and retail level. An introductory study from 1997 to 1999, had the purpose of establishing the optimum dilution to detect changes in prevalence and allowed a semi-quantitative estimation of poultry and pork contamination. Following this, between 2000 and 2003, 4254 samples were taken in order to study the trends. The poultry matrixes represented the greatest number and the most highly contaminated samples, with 30.9% (in 0.01 g) positive samples, 18.7% (in 1 g), 46.9% (in 25 g) and 19.6% (in 0.01 g) for broiler carcasses, broiler fillets, prepared chicken and layer carcasses, respectively. Broiler carcasses and fillets sampled at retail level were significantly less contaminated than samples from production plants. Pork, beef and veal samples were rarely contaminated and, where contamination existed, it was at a low prevalence (maximum 5.0%). The high and unvarying prevalence of Campylobacter in poultry necessitates the implementation of intervention measures at the primary production level, in addition to methods of minimizing cross-contamination at the processing level. A survey plan in line with the present study could be used in the future to monitor the effects of the planned measures and performance objectives and to follow the evolution of Campylobacter contamination at all stages of the food chain, in accordance with European legislation. (c) 2007 Elsevier B.V. All rights reserved. [less ▲]Detailed reference viewed: 77 (3 ULg)
Le point sur les méthodes de surveillance de la contamination microbienne des denrées alimentaires d’origine animale.
; Daube, Georges
in Annales de Médecine Vétérinaire (2007), 151
Foodborne disease have an important impact on the public health. In Europe and in the USA, Salmonella and Campylobacter are the two main bacterial causes because of their presence in the intestinal tract ... [more ▼]
Foodborne disease have an important impact on the public health. In Europe and in the USA, Salmonella and Campylobacter are the two main bacterial causes because of their presence in the intestinal tract of poultry, pig and beef. For the monitoring of the bacterial contamination of food, the enumeration of certain groups or species of bacteria of intestinal origin is an alternative to the detection of the pathogenic microorganisms. They can be used as index indicating the possible presence of pathogenic agents having a similar ecology, or as indicators announcing the non-observance of the good practices. The most used are the total plate counts, E. coli and the Enterobacteriaceae. During meat production, they are counted at the level of environment, along the food chain, on carcasses at the slaughterhouse, on carcasses and in meat, in plants and distribution. Various surveys are carried out by the producers of food and the authorities for the control of the auto-control, the national inspection plans or to determine the national baseline. [less ▲]Detailed reference viewed: 370 (14 ULg)
Les Escherichia coli producteurs de shigatoxines dans les toxi-infections d'origine alimentaire.
; ; Daube, Georges
in Annales de Médecine Vétérinaire (2007), 151
Certains Escherichia coli producteurs de Shigatoxines (STEC) sont responsables de toxi-infections d’origine alimentaire qui se traduisent par des diarrhées mais aussi par des syndromes plus graves pour ... [more ▼]
Certains Escherichia coli producteurs de Shigatoxines (STEC) sont responsables de toxi-infections d’origine alimentaire qui se traduisent par des diarrhées mais aussi par des syndromes plus graves pour l’homme comme le syndrome hémolytique urémique pouvant provoquer la mort. Il s’agit d’agents zoonotiques dont le réservoir principal est le bovin et les autres ruminants. Les principaux modes de transmission des infections à STEC à l’homme sont la consommation d’aliments contaminés (viande de boeuf peu cuite, produits laitiers non pasteurisés), la transmission de personne à personne, l’ingestion d’eau contaminée et le contact avec des animaux (notamment les bovins) et leur environnement. Les facteurs de virulence des Escherichia coli producteurs de Shigatoxines sont principalement les protéines codées par un îlot de pathogénicité, « Locus of Enterocyte Effacement », impliquées dans la formation de la lésion d’attachement et d’effacement et de la diarrhée et les toxines de Shiga codées par des bactériophages et impliquées dans les syndromes extraintestinaux. La souche de STEC du sérotype O157:H7 est responsable d’épidémies dans le monde causant des milliers de malades et des dizaines de morts. De nombreuses méthodes de diagnostic ont été développées pour identifier ce pathogène à partir des aliments. Elles regroupent des méthodes de bactériologie classique, des méthodes immunologiques et des méthodes moléculaires. Des mesures d’hygiène sont particulièrement importantes pour éviter la contamination des animaux à la ferme et celle de la viande à l’abattoir. Enfin, des modèles d’évaluation du risque ont été développés notamment afin de modéliser le comportement des STEC dans l’aliment. [less ▲]Detailed reference viewed: 142 (9 ULg)
Règlementation concernant les critères microbiologiques.
Conference (2006, September)Detailed reference viewed: 15 (0 ULg)
Development of a tool for Salmonella pork meat contamination modelling in Belgium.
Delhalle, Laurent ; Farnir, Frédéric ; Daube, Georges
Poster (2006, September)Detailed reference viewed: 4 (0 ULg)
Les méthodes validées alternatives dans le cadre des méthodes reconnues par l’AFSCA.
De Backer, Caroline ; ; Daube, Georges
Conference (2006, September)Detailed reference viewed: 11 (1 ULg)
Critical points for Salmonella contamination during slaughter process in Belgian slaughterhouses.
; ; et al
in International Pig Veterinary Society Congress (2006, July)Detailed reference viewed: 12 (0 ULg)
Prévalence d’Escherichia coli enterohémorragiques du sérotype O157 et d’autres Escherichia coli attachantes et effaçantes sur des carcasses bovines en Algérie.
; ; Mainil, Jacques et al
Poster (2006, July)Detailed reference viewed: 28 (0 ULg)
Salmonella et germes indicateurs dans la filière de production et de distribution de viande de porc en Belgique.
Delhalle, Laurent ; Farnir, Frédéric ; Daube, Georges
Conference (2006, July)Detailed reference viewed: 14 (0 ULg)
Détermination des points critiques pour la contamination par Salmonella de la viande de porc lors de la découpe, le hachage et la distribution en Belgique.
Delhalle, Laurent ; Farnir, Frédéric ; Saegerman, Claude et al
Poster (2006, May)Detailed reference viewed: 37 (1 ULg)
Begian Surveillance Plans to Assess Changes in Salmonella Prevalence in Meat Production Stages.
; ; Korsak Koulagenko, Nicolas et al
Article for general public (2006)Detailed reference viewed: 28 (6 ULg)
Utilisation d'une nouvelle espèce de Bifidobacterium (Bifidobacterium crudilactis) à effets probiotiques
Daube, Georges ; ; Delcenserie, Véronique
Patent (2006)Detailed reference viewed: 56 (11 ULg)
Prevalence of enterohaemorrhagic Escherichia coli from serotype O157 and other attaching and effacing Escherichia coli on bovine carcasses in Algeria
; ; Mainil, Jacques et al
in Journal of Applied Microbiology (2006), 101(2), 361-368
AIMS: Bovine meat is the principal source of human contamination of attaching and effacing Escherichia coli, including enterohaemorrhagic E. coli O157. The aim was to study the prevalence of these strains ... [more ▼]
AIMS: Bovine meat is the principal source of human contamination of attaching and effacing Escherichia coli, including enterohaemorrhagic E. coli O157. The aim was to study the prevalence of these strains on bovine carcasses in Algeria. METHODS AND RESULTS: Two-hundred and thirty carcasses were swabbed and analysed by classical microbiological methods for total E. coli counts and for the presence of pathogenic E. coli. The E. coli counts were high, with a 75th percentile of 444.75 CFUs cm(-2). For pathogenic E. coli, more than 7% of the tested carcasses were positive for E. coli O157. Eighteen E. coli O157 strains were isolated and typed by multiplex PCR. The main isolated pathotype (78%) was eae+ stx2+ ehxA+. In addition to E. coli O157, other attaching and effacing E. coli (AEEC) were also detected from carcasses by colony hybridization after pre-enrichment and plating on sorbitol MacConkey agar using eae, stx1 and stx2 probes. Thirty carcasses (13%) on the 230 analysed harboured at least one colony positive for one of the tested probes. These positive carcasses were different from those positive for E. coli O157. Sixty-six colonies (2.9%) positive by colony hybridization were isolated. The majority (60.6%) of the positive strains harboured an enteropathogenic E. coli-like pathotype (eae+ stx-). Only three enterohaemorrhagic E. coli (EHEC)-like (eae+ stx1+) colonies were isolated from the same carcass. These strains did not belong to classical EHEC serotypes. CONCLUSIONS: In this study, the global hygiene of the slaughterhouse was low, as indicated by the high level of E. coli count. The prevalence of both E. coli O157 and other AEEC was also high, representing a real hazard for consumers. SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first study of this type in Algeria, which indicates that the general hygiene of the slaughterhouse must be improved. [less ▲]Detailed reference viewed: 96 (10 ULg)
Use of a serological approach for prediction of Salmonella status in an integrated pig production system
Korsak Koulagenko, Nicolas ; ; et al
in International Journal of Food Microbiology (2006), 108(2), 246-254
Relevance of a Salmonella serological detection technique was studied from complete results obtained from 9 pigs fattening units. Feces and overshoes were sampled at different periods after starting ... [more ▼]
Relevance of a Salmonella serological detection technique was studied from complete results obtained from 9 pigs fattening units. Feces and overshoes were sampled at different periods after starting fattening (2, 3 and 4 months) while caecal contents were taken on the slaughter line. The bacteriological technique used was based on a Diasalm enrichment and a commercial test was used for serology on an average of ten animals per batch. The aim of this work was to establish a correlation between serological results obtained at slaughter (10 samples/batch) and bacteriological results. In this context, two types of logistic regression models were tested by considering alternatively serology and Salmonella detection in caecal contents as the dependent variables. Firstly, beside the fact that all logistic regression models show weak correlations, the first finding was that positive results in overshoes taken at 2 and 3 months are slightly correlated with serological status of herds (odds-ratios of 4.96 and 2.55). Secondly, when batches were characterized as positive on the basis of serological results, the probability of Salmonella recovery in caecal contents was higher than when the batches were considered as negative (odds-ratios comprised between 4.36 and 5.81). A major conclusion is that serology can be used to follow the improvement of an integrated pig production system, but is not the unique solution for assessing risk of Salmonella shedding from specific herds. (c) 2006 Elsevier B.V. All rights reserved. [less ▲]Detailed reference viewed: 36 (6 ULg)
Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium
; ; et al
in International Journal of Food Microbiology (2006), 111(2), 149-163
The objective of this study was to do an exercise in risk assessment on Campylobaeter spp. for poultry based meat preparations in Belgium. This risk assessment was undertaken on the demand of the ... [more ▼]
The objective of this study was to do an exercise in risk assessment on Campylobaeter spp. for poultry based meat preparations in Belgium. This risk assessment was undertaken on the demand of the competent national authorities as one of the supportive factors to define fisk-based microbiological criteria. The quantitative risk assessment model follows a retail to table approach and is divided in different modules. The contamination of raw chicken meat products (CMPs) was represented by a normal distribution of the natural logarithm of the concentration of Campylobacter spp. (In[Camp]) in raw CMPs based on data from surveillance programs in Belgium. To analyse the relative impact of reducing the risk of campylobacteriosis associated with a decrease in the Campylobacter contamination level in these types of food products, the model was run for different means and standard deviations of the normal distribution of the ln[Camp] in raw CMPs. The limitation in data for the local situation in Belgium and on this particular product and more precisely the semi-quantitative nature of concentration of Campylobacter spp. due to presence/absence testing, was identified as an important information gap. Also the knowledge on the dose-response relationship of Campylobacter spp. was limited, and therefore three different approaches of dose-response modelling were compared. Two approaches (1 and 2), derived from the same study, showed that the reduction of the mean of the distribution representing the ln[Camp] in raw CMPs is the best approach to reduce the risk of Campylobacter spp. in CMPs. However, for the simulated exposure and approach 3 it was observed that the reduction of the standard deviation is the most appropriate technique to lower the risk of campylobacteriosis. Since the dose-response models used in approach I and 2 are based on limited data and the reduction of the mean corresponds with a complete shift of the contamination level of raw CMPs, demanding high efforts from the poultry industry, it is proposed to lower the standard deviation of the concentration of Campylobacter spp. in raw CMPs. This proposal corresponds with the elimination of the products that are highly contaminated. Simulation showed that eating raw chicken meat products can give rise to exposures that are 10(10) times higher than when the product is heated, indicating that campaigns are important to inform consumers about the necessity of an appropriate heat treatment of these type of food products. (c) 2006 Elsevier B.V. All rights reserved. [less ▲]Detailed reference viewed: 130 (10 ULg)
Risico's verbonden aan Enterobacter sakazakii in zuigelingenvoeding.
; ; Daube, Georges et al
in Tijdschrift voor Geneeskunde (2006), 62
Enterobacter sakazakii is een zeldzame maar bekende oorzaak van neonatale sepsis en een ernstig verlopende vorm van meningitis met een mortaliteit van 10 tot 80 %. Verschillende infecties zijn in verband ... [more ▼]
Enterobacter sakazakii is een zeldzame maar bekende oorzaak van neonatale sepsis en een ernstig verlopende vorm van meningitis met een mortaliteit van 10 tot 80 %. Verschillende infecties zijn in verband gebracht met de consumptie van zuigelingenvoeding. In opdracht van het FAVV (Federaal Agentschap voor de Veiligheid van de Voedselketen) werd een studie verricht met betrekking tot het contaminatieniveau, de voorwaarden voor groei en overleving en de risico’s op infectie van E. sakazakii in zuigelingenvoeding. Dit met het oog op het formuleren van richtlijnen omtrent de voorwaarden voor bereiding, bewaring en toediening van zuigelingenvoeding . Melkpoeder is niet absoluut steriel is en een mogelijks lage besmetting (productienorm: < 1 kve per 10g) met E. sakazakii kan aanwezig zijn. Bij bereiding moeten de nodige hygiënische maatregelen in acht worden genomen. Er wordt aanbevolen de bereide zuigelingenvoeding binnen maximaal 2h te koelen tot 5°C en een maximum bewaartijd van 24h te respecteren. Opwarmen van het gerehydrateerd melkpoeder tot 37°C, warm houden en toedienen van bereide zuigelingenvoeding is een totaalproces dat maximum 1h in beslag mag nemen opdat er zich een voldoende marge tussen het aantal E. sakazakii cellen en de infectieve dosis zou bevinden. Door opvolgen van deze richtlijnen kan het risico op neonatale E. sakazakiiinfecties sterk gereduceerd worden. [less ▲]Detailed reference viewed: 104 (4 ULg)
Belgian surveillance plans to assess changes in Salmonella prevalence in meat at different production stages
; ; et al
in Journal of Food Protection (2005), 68(11), 160-168
From 1997 to 1999, the prevalence of Salmonella was assessed at different stages through the pork, poultry, and beef meat production chains. Different dilutions of the initial sample suspension were ... [more ▼]
From 1997 to 1999, the prevalence of Salmonella was assessed at different stages through the pork, poultry, and beef meat production chains. Different dilutions of the initial sample suspension were analyzed to provide a semiquantitative evaluation of Salmonella contamination and to determine the most representative dilution necessary to detect a reduction in prevalence. An average of 300 samples for each type of meat were analyzed. According to Fisher's exact test, the dilution to be used to detect a reduction in prevalence was chosen based on an initial prevalence of 20 to 26%. Based on this introductory study, a new sampling plan representative of the nationwide Belgian meat production process was used from 2000 through to 2003. This study confirmed the consistently high rate and level of contamination of poultry meat: broiler and layer carcasses were the most contaminated samples followed by broiler fillets and poultry meat preparations. A constant and significant decrease in Salmonella prevalence was observed for pork carcasses, trimmings, and minced meat and for beef minced meat. Less than 3% of beef carcasses and trimming samples were positive for Salmonella. The Belgian plan, as utilized from 2000 to 2003, was suitable for monitoring of zoonoses because the sampling plan was representative of nationwide production processes, covered all periods of the year, and was executed by trained samplers and the analyses were carried out by recognized laboratories using an identical analytical method. [less ▲]Detailed reference viewed: 51 (8 ULg)