1. Epidemiology of Foodborne pathogens in animal production and processing Salmonella spp. and Campylobacter sp. Pierre COLIN ESMISAB P. COLIN CAMPYLO 1P 20121

2. 2 Enterobacteriacae Salmonella spp.

3. P. COLIN CAMPYLO 1P 20123 Salmonella spp. Salmonella (genus) S. enterica S. bongori S. subterranea 3 species

4. P. COLIN CAMPYLO 1P 20124 Salmonella spp. Salmonella enterica : 6 sub-species S. enterica subsp. enterica S. enterica subsp. houtenae S. enterica subsp. arizonae S. enterica subsp. diarizonae S. enterica subsp. indica S. enterica subsp. salamae

5. P. COLIN CAMPYLO 1P 20125 Salmonella spp  Serotyping (O, H, Vi) : serovars 2 500 serovars following the Kauffman-White scheme Salmonella X (capital letter ; not a species but a serovar) Ex. Salmonella Typhimurium

6. P. COLIN CAMPYLO 1P 20126  S. Typhi and S. Paratyphi A, B et C : Systemic infection but in human only Human adaption (food (water) = vector) No animal reservoir ( S. Paratyphi B var.Java in poultry ) Salmonella spp.

7. P. COLIN CAMPYLO 1P 20127 Salmonella spp. Adaptated Salmonellas to an host animal : S. Pullorum / Gallinarum (poultry) S. Cholerae-suis ( pigs)

8. P. COLIN CAMPYLO 1P 20128  Others Salmonellas : Human symptoms After 12 - 36 hours (5 h. à 7 jours) – Acute onset of fever – Abdominal pain – Nausea – Vomiting Often mild Self-limiting infections (few days) Salmonella spp.

9. P. COLIN CAMPYLO 1P 20129  Others Salmonellas : Human symptoms Sometimes more serious (children, elders) Dehydratation Bloodstream infection Chronic sequalae (arthritis) Salmonella spp.

10. P. COLIN CAMPYLO 1P 201210 Epidemiology Human salmonellosis European Union, 2009 Scientific report Efsa/Ecdc : The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2009

11. P. COLIN CAMPYLO 1P 201211 Epidemiology E.U. 1. Foodborne outbreaks (2009) N = 5 550 48 964 sicks 46 deaths TOTAL

12. P. COLIN CAMPYLO 1P 201212 Epidemiology 1. Foodborne outbreaks (2009) 1.Salmonellas :  N = 1 722 (31%)  14 572 sicks  16 deaths

13. P. COLIN CAMPYLO 1P 201213 Epidemiology 1. Foodborne outbreaks (2009) 1. Salmonelloses :  Significant decreasing trend (2 253 in 2007) 12% per year Due to successful Salmonella control programmes in fowl populations

14. P. COLIN CAMPYLO 1P 201214 Epidemiology 1. Foodborne outbreaks (2009) 1.Salmonellosis : S. Enteritidis : 59,6%, 4 deaths (decrease) S. Typhimurium : 15,7 %, 2 deaths Food vehicle : mainly eggs and eggproducts

15. P. COLIN CAMPYLO 1P 201215 Epidemiology Salmonellas The European Surveillance System (TESSy) (n=31 countries) 109 844 human cases (23,7 cases/ 100 000) Decrease since 2005

16. P. COLIN CAMPYLO 1P 201216 Epidemiology  Human salmonellosis Top 6 TESSy (Number of cases) 20092008 S. Enteritidis52.358.0 S. Typhimurium23.321.9 S. Infantis1.61.1 S. Virchow0.70,7 S. Newport0.70,5 S. Hadar0.50,5

17. P. COLIN CAMPYLO 1P 201217 Epidemiology Human salmonellosis Worldwide (W.H.O.)  since 25 years S. Enteritidis (industrial countries)

18. P. COLIN CAMPYLO 1P 201218 Epidemiology  Salmonellas and Foodstuffs ALL CONCERNED Poultry (broilers – turkeys) Eggs and eggproducts Pigs Milk and milkproducts Fish and shellfish

19. P. COLIN CAMPYLO 1P 201219 Salmonella spp. Pathogenicity  All sérovars (S. enterica subsp. enterica) should be considered as potentially pathogen for human

20. P. COLIN CAMPYLO 1P 201220 Salmonella spp. Pathogenicity  Dose response Variable ( 10 5 à 10 7 ) 10 1 à 10 11 Depending the food matrix (chocolate)

21. P. COLIN CAMPYLO 1P 201221 Sources of contamination Common reservoir : intestinal tract of a wide range os domestic and wild animals (mammals and birds) Slaughtering and further processing Asymptomatic carrier

22. P. COLIN CAMPYLO 1P 201222 Sources of contamination Other sources : Coolness animals Aquatic animals Vegetables (contaminated water…)

23. P. COLIN CAMPYLO 1P 201223 Sources of contamination S. Enteritidis and eggs Vertical transmission Systemic infection Horizontal transmission Before Or After shell (surface) Asymptomatic carrier

24. P. COLIN CAMPYLO 1P 201224 Control measures 1. Primary production EU Regulations  Targets in different production (poultry and pigs) for specific serovars (S. E. et S.T.M.)

25. P. COLIN CAMPYLO 1P 201225 Control measures 1. Primary production Antibiothérapy Vaccination (1 serovar) Biosecurity

26. P. COLIN CAMPYLO 1P 201226 Control measures 1. Primary production Vegetables : system of irrigation  (S. E. et S.T.M.)

27. P. COLIN CAMPYLO 1P 201227 Control measures 2. Slaughtering  Planning  E.U. Regulations (including criteria)  Decontamination ????  (S. E. et S.T.M.)

28. P. COLIN CAMPYLO 1P 201228 Campylobacter sp.

29. P. COLIN CAMPYLO 1P 201229 Campylobacter sp.  Genus Campylobacter  Gram negative  Characteristic morphology

30. P. COLIN CAMPYLO 1P 201230 Campylobacter sp.  Important and characteristic motility (1 or 2 polar flagellum)

31. P. COLIN CAMPYLO 1P 201231 Campylobacter sp. CampylobacterArcobacterSulfurospirillum C. jejuni subsp. jejuni subsp. doylei A. cryaerophilus C. coliA. nitrofigilis C. lariA. butzleri C. upsaliensisA. skirrowii C. helveticus C. fetus C. hyointyetinalis C. sputorum

32. P. COLIN CAMPYLO 1P 201232 Campylobacter sp. Thermotolerant Campylobacters (T° min. 30°C ; T°opt. 42°C ; T° max. 48°C) C. jejuni subsp. jejuni C. coli C. lari C. upsaliensis C. jejuni subsp. doylei C. fetus subsp.fetus

33. P. COLIN CAMPYLO 1P 201233 Campylobacter sp.  Pathogenicity : Incubation period : 2 à 5 days ; Fever ; Abdominal pain; Diarrhoea (sometimes bloody) ; Headache and nausea ; Infective dose : 500 ??????????????????

34. P. COLIN CAMPYLO 1P 201234 Campylobacter sp.  Pathogenicity : – Systemic Infection : Low Frequency (0,1 %)

35. P. COLIN CAMPYLO 1P 201235 Campylobacter sp.  Pathogenicity : Guillain-Barré syndrome: « Cheek » paralysis Réversible but very severe (mortality : 2 - 3 % of cases) 20 to 30 % of cases of Gb syndrome could be due to Campylobacter infection.

36. P. COLIN CAMPYLO 1P 201236 Campylobacter sp. « Digestive » is not only « Food » ( Pets, Environment )

37. P. COLIN CAMPYLO 1P 201237 Epidemiology European Union (27 Member States) 1. Foodborne outbreaks (2009) Campylobacteriosis  333 outbreaks  Only 6 %  1 411 sicks (1 death)

38. P. COLIN CAMPYLO 1P 201238 Human campylobacteriosis ECDC/EFSA(2009) 45,57 cas / 100 000 habitants Increase since 2005 No harmonisation of surveillance systems

39. P. COLIN CAMPYLO 1P 201239 Risk factors  Water  Raw milk  R.T.E. (salads, fresh products) Epidemiology

40. P. COLIN CAMPYLO 1P 201240 Epidemiology  Travelling  Poultry meat  Non potable water  Raw milk and products thereof  BBQ ( beef, pork and poultry)  Contact with contaminated pets

41. P. COLIN CAMPYLO 1P 201241 EPIDEMIOLOGY Poultry (broilers) : – Frequent contamination (5 to 90% of lots) ; – Asymptomatic carrier (temperature) ; – Differences between mode of production and countries; – Early colonisation (2nd week) ; – Origine ?? – No vertical transmission – Very bad hygienic conditions during the primary production ?

42. P. COLIN CAMPYLO 1P 201242 EPIDEMIOLOGY Poultry (broilers) : – Role of slaughtering (scalding, evisceration, chilling) And cutting (including at home)

43. P. COLIN CAMPYLO 1P 201243 Epidemiology Other animal productions (pigs, bovines) C. coli in pig production Low prevalence after slaughtering (chilling)

44. P. COLIN CAMPYLO 1P 201244 Epidemiology Milk Intestinal carriage : contamination during milking No (few) survival during cheese production Recontamination after pasteurisation

45. P. COLIN CAMPYLO 1P 201245 Conclusion (EFSA reports)  Food is not the only source of human campylobacteriosis  Red meat seems to be less dangerous  R.T.E. and fresh peoducts

46. P. COLIN CAMPYLO 1P 201246 Control measures 1.Primary production  E.U. Regulations (Directive « zoonose ») ;  Biosecurity;  Good Hygienic Practices during milking

47. P. COLIN CAMPYLO 1P 201247 Control measures 2. Slaughtering and Processing  Good Hygienic Practices  Technology (chilling) ;  Water quality;  Milk pasteurisation  Criteria ??

48. P. COLIN CAMPYLO 1P 201248 Conclusion 1.Farm to fork approach 2.Importance of surveillance 3.Decrease of human salmonellosis cases 4.Campylobacteriosis ????