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

2 Enterobacteriacae Salmonella spp.

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

P. COLIN CAMPYLO 1P 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

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

P. COLIN CAMPYLO 1P  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.

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

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

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

P. COLIN CAMPYLO 1P 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

P. COLIN CAMPYLO 1P Epidemiology E.U. 1. Foodborne outbreaks (2009) N = sicks 46 deaths TOTAL

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

P. COLIN CAMPYLO 1P 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

P. COLIN CAMPYLO 1P 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

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

P. COLIN CAMPYLO 1P Epidemiology  Human salmonellosis Top 6 TESSy (Number of cases) S. Enteritidis S. Typhimurium S. Infantis S. Virchow0.70,7 S. Newport0.70,5 S. Hadar0.50,5

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

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

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

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

P. COLIN CAMPYLO 1P 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

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

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

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

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

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

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

P. COLIN CAMPYLO 1P Campylobacter sp.

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

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

P. COLIN CAMPYLO 1P 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

P. COLIN CAMPYLO 1P 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

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

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

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

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

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

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

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

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

P. COLIN CAMPYLO 1P 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 ?

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

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

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

P. COLIN CAMPYLO 1P 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

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

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

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