Effect of Feed Additives on Productivity and Campylobacter spp. Loads in Broilers Reared under Free Range Conditions

Guyard‐Nicodème, Muriel; Huneau‐Salaün, A.; Tatone, Fabrizio A.; Skiba, F.; Quentin, Maxime; Quesne, Segolénè; Poëzévara, Typhaine; Chemaly, Marianne

doi:10.3389/fmicb.2017.00828

Cited by 13 publications

(17 citation statements)

References 30 publications

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“…Over the same period there have been reports of less contaminated whole chicken in the UK, assessed by the testing of carcass neck skins purchased at retail. A great deal of effort has been expended by the poultry industry internationally to reduce contamination incidence and numbers of Campylobacter on broiler carcasses, particularly on farms (8)(9)(10)16). Although the farm biosecurity efforts are commendable, it is not clear at present why the reported reductions occurred and if the removal of a significant portion of neck skin has resulted in a greater proportion of a skin test sample being composed of less contaminated breast skin.…”

Section: Resultsmentioning

confidence: 99%

Consequences of Using Two Types of Skin Samples from Chilled Chicken Broiler Carcasses To Measure the Degree of Contamination by Campylobacter spp.

Hutchison

Tchórzewska

Harrison

et al. 2019

Journal of Food Protection

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Because of concerns regarding the prevalence of Campylobacter in chicken meat, member countries in the European Union (EU) undertook a surveillance program to determine Campylobacter levels on chicken carcasses. A sample mass of 25 g principally composed of neck skin was used, although breast skin could also be used if there were insufficient neck skin to meet the required sample mass. The aim was to establish a baseline for Campylobacter contamination of carcasses against which future interventions could be assessed. However, in the United Kingdom researchers wanted to explore whether different ratios of neck to breast skin in samples could affect the results obtained. A comparison of the Campylobacter levels on neck and breast skin samples obtained from the same chilled chicken carcasses was undertaken at four chicken slaughterhouses. The neck skins were significantly more heavily contaminated (P < 0.05) with Campylobacter than was breast skin. Statistical analyses revealed no relationship that would allow a conversion between levels obtained on the two skin types. Ongoing surveillance of Campylobacter for 6 years was funded by United Kingdom poultry processors using samples consisting solely of neck skin, and the results of this surveillance (2011 to 2016) are reported here. Given the higher Campylobacter levels on a sample exclusively consisting of neck skin, this protocol could yield results with which the poultry industry would find it more difficult to achieve the contamination reduction target. The contamination reduction target for the United Kingdom (≤10% of chicken carcasses exceeding neck skin Campylobacter levels of 1,000 CFU/g) was not met by the end of 2015, the date stipulated by the United Kingdom government. HIGHLIGHTS

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Section: Resultsmentioning

confidence: 99%

Consequences of Using Two Types of Skin Samples from Chilled Chicken Broiler Carcasses To Measure the Degree of Contamination by Campylobacter spp.

Hutchison

Tchórzewska

Harrison

et al. 2019

Journal of Food Protection

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“…In a French study, eight dietary treatments decreased colonization of Campylobacter , with a maximum mean reduction exceeding 2 log10 CFU/g (Guyard‐ Nicodème et al., ). In a subsequent study, a combination of a cation exchange clay‐based product in feed and an organic acid mixture (formic acid, sodium formate, lactic acid, propionic acid) in water resulted in a reduction of only 0.8 log CFU/g caecal content (Guyard‐Nicodème et al., ).…”

Section: Prevention Of Colonization and Contaminationmentioning

confidence: 99%

Knowledge gaps in control ofCampylobacterfor prevention of campylobacteriosis

Hansson

Sandberg

Habib

et al. 2018

Transbound Emerg Dis

139

112

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Campylobacteriosis is an important, worldwide public health problem with numerous socio-economic impacts. Since 2015, approximately 230,000 cases have been reported annually in Europe. In the United States, Australia and New Zealand, campylobacteriosis is the most commonly reported disease. Poultry and poultry products are considered important sources of human infections. Poultry meat can become contaminated with Campylobacter during slaughter if live chickens are intestinal carriers. Campylobacter spp. can be transferred from animals to humans through consumption and handling of contaminated food products, with fresh chicken meat being the most commonly implicated food type. Regarding food-borne disease, the most important Campylobacter species are Campylobacter jejuni and Campylobacter coli. In humans, clinical signs of campylobacteriosis include diarrhoea, abdominal pain, fever, headache, nausea and vomiting. Most cases of campylobacteriosis are sporadic and self-limiting, but there are post-infection complications, for example, Guillain-Barrés syndrome. This review summarizes an analysis undertaken by the DISCONTOOLS group of experts on campylobacteriosis. Gaps were identified in: (i) knowledge of true number of infected humans; (ii) mechanisms of pathogenicity to induce infection in humans; (iii) training to prevent transfer of Campylobacter from raw to ready-to-eat food; (iv) development of effective vaccines; (v) understanding transmission routes to broiler flocks; (vi) knowledge of bacteriocins, bacteriophages and antimicrobial peptides as preventive therapies; (vii) ration formulation as an effective preventive measure at a farm level; (viii) development of kits for rapid detection and quantification of Campylobacter in animals and food products; and (ix) development of more effective antimicrobials for treatment of humans infected with Campylobacter. Some of these gaps are relevant worldwide, whereas others are more related to problems encountered with Campylobacter in industrialized countries.

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“…()Mixture of ion‐exchanged clay in feed and organic acid in waterExperimental on free range broilers (78 day)0.820.2515 birdsGuyard‐Nicodème et al. ()Bacteriophage4 phage cocktail applied via drinking water, 5.8–7.5 log pfu dose per bird, 6–7 days before slaughter3 field trials using broilers under commercial conditions. Data (control and trial groups) have been provided for the 3 field trialsTrials 1, 2 & 2Treatment groups(trial number, days after application, mean faecal count t plus SD in brackets)1, 0, 2.4 (0.6)1, 1, < 1.8 (0)1, 6, 3.8 (0.5)2, 0, 3.1 (0.8)2, 1, 4.6 (0.4)2, 6, 5.9 (0.2)3, 0, 0.5 (0.7)3, 1, 4.6 (1.0)3,7, 0, 6.7 (0.2)Corresponding data for control groups1, 0, 1.2 (0.6)1, 1, 2.6 (0.7)1, 6, 7.0 (0.2)2, 0, 4.6 (0.7)2, 1, 4.7 (0.6)2, 6, 4.4 (1.0)3, 0, 2.7 (0.9)3, 1, 5.6 (0.6)3,7, 0, 4.5 (0.4)9 birds per each of the 3 trialsKittler et al.…”

Section: Appendix E – Studies On Effects Of Control Options On Broilementioning

confidence: 99%

Update and review of control options for Campylobacter in broilers at primary production

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

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The 2011 EFSA opinion on Campylobacter was updated using more recent scientific data. The relative risk reduction in EU human campylobacteriosis attributable to broiler meat was estimated for on‐farm control options using Population Attributable Fractions (PAF) for interventions that reduce Campylobacter flock prevalence, updating the modelling approach for interventions that reduce caecal concentrations and reviewing scientific literature. According to the PAF analyses calculated for six control options, the mean relative risk reductions that could be achieved by adoption of each of these six control options individually are estimated to be substantial but the width of the confidence intervals of all control options indicates a high degree of uncertainty in the specific risk reduction potentials. The updated model resulted in lower estimates of impact than the model used in the previous opinion. A 3‐log10 reduction in broiler caecal concentrations was estimated to reduce the relative EU risk of human campylobacteriosis attributable to broiler meat by 58% compared to an estimate larger than 90% in the previous opinion. Expert Knowledge Elicitation was used to rank control options, for weighting and integrating different evidence streams and assess uncertainties. Medians of the relative risk reductions of selected control options had largely overlapping probability intervals, so the rank order was uncertain: vaccination 27% (90% probability interval (PI) 4–74%); feed and water additives 24% (90% PI 4–60%); discontinued thinning 18% (90% PI 5–65%); employing few and well‐trained staff 16% (90% PI 5–45%); avoiding drinkers that allow standing water 15% (90% PI 4–53%); addition of disinfectants to drinking water 14% (90% PI 3–36%); hygienic anterooms 12% (90% PI 3–50%); designated tools per broiler house 7% (90% PI 1–18%). It is not possible to quantify the effects of combined control activities because the evidence‐derived estimates are inter‐dependent and there is a high level of uncertainty associated with each.

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Effect of Feed Additives on Productivity and Campylobacter spp. Loads in Broilers Reared under Free Range Conditions

Cited by 13 publications

References 30 publications

Consequences of Using Two Types of Skin Samples from Chilled Chicken Broiler Carcasses To Measure the Degree of Contamination by Campylobacter spp.

Consequences of Using Two Types of Skin Samples from Chilled Chicken Broiler Carcasses To Measure the Degree of Contamination by Campylobacter spp.

Knowledge gaps in control ofCampylobacterfor prevention of campylobacteriosis

Update and review of control options for Campylobacter in broilers at primary production

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