Cargill to introduce innovative SonoSteam technology

Cargill has announced it will introduce an innovative technology, SonoSteam, at its Hereford primary chicken processing plant in the U.K., as part of its farm-to-fork action plan to tackle Campylobacter.
SonoSteam, a process developed by the Danish company FORCE Technology, uses a combination of steam and ultrasound to kill microorganisms such as Campylobacter on the skin and internal cavities of chicken. This new technology is expected to be operational at Cargill’s Hereford facility by end of 2015.
Chris Hall, Fresh Chicken Director for Cargill Meats Europe, said, “Cargill takes its responsibility for food safety very seriously, and we know that reducing Campylobacter levels requires interventions across the whole supply chain. We focused initially on our farms and primary processing and analysing our results in the first half of this year we have seen an improvement year on year of approximately 38 percent. However there is still more to do. We have been following the development of new technologies very closely and made the commitment that we would adopt one as soon as it proved effective. We are very excited to be taking these next steps with FORCE Technology.”
Niels Kreb, Vice President for Force Technology said: “SonoSteam has only just recently been introduced as a technological intervention against Campylobacter but has already been used to process millions of birds in the U.K. alone. This technology has proved itself capable of working day in and day out in a production environment and is not only cost effective but has been proven effective at reducing Campylobacter in an environmentally friendly way without chemicals, only water and a modest amount of energy. By installing this technology, Cargill has shown that they are at the front edge of innovation.”
Steve Wearne, FSA Director of Policy, said, “We welcome Cargill’s introduction of SonoSteam to its Hereford plant as part of its farm to fork action plan to reduce Campylobacter on chickens. SonoSteam is an innovative and effective way of reducing Campylobacter levels and Cargill should be applauded for making this investment in the fight against the bug. We look forward to seeing lower levels of Campylobacter on chickens sourced from Cargill on sale in shops and supermarkets.”
Over the last two years, Cargill has invested over GBP35 million to improve efficiencies, upgrade technologies and create a state of the art processing plant in Hereford. A number of these investments have enhanced Cargill’s commitment to reducing Campylobacter levels including the installation of a new GBP11million state-of-the-art chiller, as well as ultraviolet light finished pack decontamination equipment.
Cargill continues to work together with the UK poultry industry, retailers and the Foods Standards Agency to tackle and minimize Campylobacter levels in the supply chain.

4 ways Cargill is addressing Campylobacter in UK

Cargill, as a member of the Acting on Campylobacter Together (ACT) Board, is working with the U.K. poultry industry, retailers, and the U.K. Food Standards Agency to identify and implement solutions to minimize problems created by Campylobacter.
The company recently announced that within its own supply chain, it is focusing on four key areas it believes the most significant impacts can be made. Those four areas are:
1. Working with farmers -- In the U.K., Cargill sources its chickens from carefully selected farmers operating in accordance with detailed agricultural procedures, with the farms independently audited against the Red Tractor Farm Assurance scheme. All of Cargill’s farmers receive comprehensive information on Campylobacter and Cargill has optimized its on-farm biosecurity procedures which are continually audited to help protect flocks from infection. All flocks are tested on-farm for Campylobacter and the company is researching whether chicken Campylobacter infection could occur in agriculture from the parent egg-laying birds.
2. Enhancement of processing – Cargill has installed new rinsing stations and following trials have significantly improved the effectiveness of its bird washing equipment in accordance with recognized best practice guidelines, the company stated. New product handling procedures have been developed throughout its operation and equipment has been refurbished to optimize the effectiveness of chicken neck skin trimming. Earlier in 2015 the company invested in the installation of new chicken air-chilling process facilities to maximize control of product temperatures.
3. Testing and monitoring – Cargill stated that it is continuing its microbiological testing for chickens after processing. Finished pack samples are checked daily with virtually all outer packaging surfaces testing negative for the presence of Campylobacter. To further monitor its performance, since March, Cargill has been conducting a survey of its chicken products purchased from retail outlets.
4. Industry trials and introductions of new technologies – Cargill has installed new ultraviolet light (UV) finished pack decontamination equipment as an additional precaution to eliminate any residual Campylobacter that might potentially be present on outer packaging surfaces. This new technology has been present in its Hereford plant since August. Having closely monitored the development of new technologies designed to reduce Campylobacter levels on chicken, including rapid surface chilling (RSC) and steam combined with ultrasound, the company is now committed to introduce FORCE Technology’s SonoSteam process into its Hereford plant by the end of 2015.

Campylobacter poster to help UK poultry producers

A Campylobacter Biosecurity Guide poster is being made available to U.K. poultry producers free of charge.
Developed by the country’s National Farmers Union and the U.K. Food Standards Agency (FSA), the poster has been produced to assist poultry farmers with their daily stockmanship in order to keep their flocks healthy, disease free and reduce levels of Campylobacter.
The poster is the latest in a series of initiatives taken by the FSA and the country’s poultry sector to reduce Campylobacter levels.

Campylobacter top priority

Speaking earlier in 2015, FSA Board Chairman Tim Bennett said: “Reducing the risk of Campylobacter is the FSA’s top priority, and reducing food poisoning as a result of the disease is equally important. We’re seeing tangible progress after a period of unpromising results.”
Although cases of the disease have been falling, Bennett expressed confidence that the number would fall further in the future, adding that key areas of focus included improved biosecurity and consumer education, specifically around washing raw poultry meat.
“We know there is not silver bullet, because if there was, we would’ve fired it a long time ago. We’re not likely to have a vaccine in the near future, so every possible intervention we can implement that reduces the colonization of the disease, with others along the chain, is important to achieving a safer poultry meat section,” he said.

UK poultry producer to trial new Campylobacter control

U.K. poultry producer Banham Poultry has entered a partnership to help develop a feed additive that will aid in controlling Campylobacter infection in chickens.
The company is working with Akeso Biomedical and will use the latter’s Fe3C technology to reduce Campylobacter levels in its broilers. The technology, discovered by the University of Nottingham, prevents the binding of Campylobacter to the chicken’s gastrointestinal tract and subsequent infection.
Initial trials began in April, and in preliminary studies Akeso’s feed additive resulted in dramatically reduced infection levels in birds. As part of the development process, it is anticipated that Banham will evaluate the feed additives in commercial trials.
Lars Brattinga, general manager agriculture at Banham Poultry said: “This is a really exciting project for the industry. To reduce levels of Campylobacter, we need to take action throughout the supply chain. We still don’t know the source of Campylobacter, which is what makes it so difficult to control.”

Campylobacteriosis cases stabilized, say European agencies

Campylobacteriosis infections reported in humans have now stabilized, after several years of an increasing trend, but it is still the most commonly reported foodborne disease in the E.U. Listeriosis and VTEC infections in humans have increased, while reported salmonellosis and yersiniosis cases have decreased. These are some of the key findings of the European Union Summary Report onTrends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in2013.
“The stabilization of campylobacteriosis cases and the continuing downward trend of salmonellosis is good news, but we should not lower our guard as reporting of other diseases such as listeriosis and VTEC infections is going up,” said Marta Hugas, head of European Food Safety Authority’s (EFSA) Risk Assessment and Scientific Assistance Department, which stresses the importance of monitoring foodborne illnesses in Europe.
Campylobacteriosis stabilized
Last year’s report showed that human cases of campylobacteriosis decreased slightly for the first time in five years. The 2013 figures have stabilized to the levels reported in 2012. Nevertheless, with  214,779  cases, campylobacteriosis remains the most commonly reported foodborne disease in the EU. In food, the causative agent, Campylobacter, is mostly found in chicken meat.
Listeriosis and VTECinfections on the rise
Listeriosis cases increased by 8.6 percent between 2012 and 2013 and have been increasing over the pastfive years. Although the number of confirmed cases is relatively low at 1,763, these are of particular concern as the reported Listeria infections are mostly severe, invasive forms of the disease with higher death rates than for the other foodborne diseases.
“The rise of reported invasive listeriosis cases is of great concern as the infection is acquired mostly from ready-to-eat food and it may lead to death, particularly among the increasing population of elderly people and patients with weakened immunity in Europe”, said Mike Catchpole, the chief scientist at European Center for Disease Prevention and Control (ECDC). Despite the rise of listeriosis cases reported in humans, Listeriamonocytogenes, the bacterium that causes listeriosis in humans and animals, was seldom detected above the legal safety limits in ready-to-eat foods.
Reported cases of verocytotoxin-producing E.coli (VTEC) infection rose by 5.9 percent – possibly an effect of increased awareness in member states following the outbreak in 2011, which translated into better testing and reporting. No trends were observed on the presence of VTEC in food and animals.
Salmonellosisand yersiniosis on the decline
Salmonellosis cases fell for the eighth year in a row, with 82,694 cases –a 7.9 percent decrease in the notification rate compared with 2012. The report attributes the decrease to Salmonella control programs in poultry and notes that most Member States met their reduction goals for prevalence in poultry for 2013. In fresh poultry meat, compliance with E.U. Salmonella criteria increased – a signal that member states’ investments in control measures are working.
Yersiniosis, the third most commonly reported zoonotic disease in the E.U. with 6,471 cases, has been decreasing over the past five years and declined by 2.8 percent compared with 2012.
The EFSA-ECDC report covers 16 zoonoses and foodborne outbreaks. It is based on data collected by 32 European countries (28 member states and four non-member states) and helps the European Commission and E.U. member states to monitor, control and prevent zoonotic diseases.

USDA proposes new measures to reduce Salmonella, Campylobacter

The USDA’s Food Safety and Inspection Service (FSIS) on January 21 proposed new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products as well as raw chicken breasts, legs and wings. Development of these new standards is a major step in the FSIS Salmonella Action Plan, launched in December 2013 to reduce Salmonella illnesses from meat and poultry products.
"Today, we are taking specific aim at making the poultry items that Americans most often purchase safer to eat," said U.S. Agriculture Secretary Vilsack. "This is a meaningful, targeted step that could prevent tens of thousands of illnesses each year."
"These new standards, as well as improved testing patterns, will have a major impact on public health," said USDA Deputy Under Secretary for Food Safety Al Almanza. "The proposed changes are another way we're working to meet the ever-changing food safety landscape and better protect Americans from foodborne illness."
"Getting more germs out of the chicken and turkey we eat is an important step in protecting people from foodborne illness," said Robert V. Tauxe, MD, deputy director of the Division of Foodborne, Waterborne and Environmental Diseases at the Centers for Disease Control and Prevention. "I look forward to seeing fewer Americans get sick as a result of these proposed changes."
A pathogen reduction performance standard is the measure that FSIS uses to assess the food safety performance of facilities that prepare meat and poultry products. By making the standards for ground poultry tougher to meet, ground poultry products nationwide will have less contamination and therefore result in fewer foodborne illnesses. FSIS implemented performance standards for whole chickens in 1996 but has since learned that Salmonella levels increase as chicken is further processed into parts. Poultry parts like breasts, wings and others represent 80 percent of the chicken available for Americans to purchase. By creating a standard for chicken parts, and by performing regulatory testing at a point closer to the final product, FSIS can greatly reduce consumer exposure to Salmonella and Campylobacter.
FSIS' science-based risk assessment estimates that implementation of these standards would lead to an average of 50,000 prevented illnesses annually. FSIS intends to evaluate comments for 60 days and announce final standards and an implementation date this spring. The federal register notice is available on the FSIS website.
For chicken parts, ground chicken, and ground turkey, FSIS is proposing a pathogen reduction performance standard designed to achieve at least a 30 percent reduction in illnesses from Salmonella. For chicken parts, ground chicken, and ground turkey, FSIS is proposing a pathogen reduction performance standard designed to reduce illness from Campylobacter by at least 19 and as much as 37 percent.
FSIS plans to use routine sampling throughout the year rather than infrequently sampling on consecutive days to assess whether establishments' processes are effectively addressing Salmonella and, where applicable, Campylobacter on poultry carcasses and other products derived from these carcasses.

UK FSA publishes Campylobacter statistics, names retailers

The U.K.’s Food Standards Agency (FSA) has published the cumulative results from the first two quarters of its year-long survey of Campylobacter on fresh chickens.
Individual results by major retailers have also been published.
The results to date show that 18 percent of chickens tested positive for Campylobacter above the highest level of contamination (above 1,000 colony forming units per gram (cfu/g)), 70 percent of chickens tested positive for the presence of Campylobacter, while 6 percent of packaging tested positive for the presence of Campylobacter with only one sample at the highest level of contamination.
In total, 1,195 samples of fresh whole chilled chickens have now been tested, with packaging also tested for most of these samples. Data show variations between retailers, but none are meeting the end-of-production target for reducing Campylobacter, the FSA says.
The overall figures show an increase in contamination from the first quarter to the second quarter. This is most likely due to the second quarter’s samples being taken during the summer months when an increase in Campylobacter is often seen because of the warmer weather.
Steve Wearne, FSA director of policy, said: “These results show that the food industry, especially retailers, needs to do more to reduce the amount of Campylobacter on fresh chickens.  Although we are only half-way through the survey, 18 percent of birds tested had Campylobacter over 1,000 cfu/g, the highest level of contamination, and more than 70 percent of birds had some Campylobacter on them. This shows there is a long way to go.
“There are signs that some retailers are starting to step up to their responsibilities. When more do, we will see the sustained improvement that will help prevent many customers getting ill. “
Ongoing efforts
The 12-month survey, which started in February this year and will run until February 2015, will test 4,000 samples of whole chickens bought from U.K. retail outlets and smaller independent stores and butchers. The FSA notes that recent interventions to reduce the levels of Campylobacter will not be reflected in the survey results at this stage, however, on-going sampling will allow the FSA and the food industry to see what impact they have had.
The FSA notes a number of industry and retailer efforts to tackle Campylobacter. These include:


• Marks & Spencer and its supplier, 2 Sisters Food Group, have recently developed a five point plan, an integrated program of interventions along the food chain to reduce levels of Campylobacter;
• Asda, and its supplier Faccenda, have committed to an innovative new steam technology that has shown promising results in tests and is now being installed at the Faccenda factory for full scale, in line trials; 
• Moy Park’s development of on-farm biosecurity, which has found cost effective ways of exceeding Red Tractor Standards; and
• A number of retailers have introduced ‘roast in the bag’ chicken which helps to limit cross-contamination by minimizing handling of raw chicken in the home.
Best and worst retailers
The FSA advises that the data for individual retailers have to be interpreted carefully, however it notes that  the results to date show that Tesco is the only major retailer which has a lower incidence of chicken contaminated with Campylobacter at the highest level compared to the industry average.
Asda is the only major retailer which has a higher incidence of chicken that is contaminated by Campylobacter at the highest level, compared with the industry average.
However, the results suggest that none of the retailers is achieving the joint industry end-of-production target for reducing Campylobacter.
The British Poultry Council says that the data shows that all producers and retailers have levels in the same range. The difference between upper and lower in the overall level of Campylobacter in flocks is not statistically significant when examined against confidence intervals.
Professor Chris Elliott, director of the Institute for Global Food Security who led the government’s review into the integrity and assurance of food supply networks, said: “Campylobacter is a complex problem to get to grips with, not only in the UK but worldwide. The Food Standards Agency have very correctly identified this as an important issue for them and the UK food industry to work on in a collaborative manner. I’m not aware of any region in the world working harder to find solution to this problem but in my opinion.
“Having looked at all the evidence, this is no ‘quick fix.’ Improved interventions at farm level, food processing and packaging, food service and at retail will all be required to really get to grips with significantly reducing the level of contamination and reducing associated human illness.”

UK retailer announces Campylobacter control plan

UK retailer Marks & Spencer (M&S) has announced details of its five point action plan to reduce Campylobacter levels in whole chickens.
The measures, which have been in place for the majority of M&S chickens sold since the end of September, include clearer front-of-pack labeling and double bagging whole chickens so that they can be placed straight into the oven without the need to unwrap and handle the chicken.
Action is also underway on M&S farm with bonuses paid to farmers who operate Campylobacter-free farms, and innovative new safety technology is in place on the production line.
Steve Rowe, M&S executive director of food, said: “We take food safety extremely seriously and have introduced innovative measures that ensure the highest standards and make it easy for our customers. The plan is working and we are committed to playing a leading role in the efforts to reduce levels of Campylobacter in the food industry.”
The M&S five point action plan has been implemented with 2 Sisters Food Group, M&S’ biggest supplier of whole chickens, since the end of September , and will be rolled out to the remainder of the M&S supply chain by the end of the year.
Ranjit Singh, chief executive of 2 Sisters Food Group, said: “We are delighted to be leading the way in partnership with Marks & Spencer on Campylobacter reduction.”

UK broiler farms to benefit from free Campylobacter testing

Broiler farmers in the UK are now able to test for Campylobacter free of charge after the country’s Food Standards Agency has agreed to supply funding for the testing.
The Agri-Food and Biosciences Institute laboratory in Belfast will be testing the samples provided by farmers, who will be asked to register and complete a short questionnaire which includes farm details, including number of sheds. The appropriate number of test kits will then be issued directly to the farmer together with instructions on how to collect samples.
The results, once analyzed, will be made available to the industry on an anonymous basis, and it is hoped that they will provide answers, or at least clues, on how to tackle the issue
Gary Ford, National Farmers Union (NFU) chief poultry adviser said: “I am pleased that the NFU have been successful in obtaining this funding. I believe that testing is an important part of better understanding the status of Campylobacter on farm. As Campylobacter does not appear to adversely affect bird health it is difficult for farmers to identify the point at which their flock goes positive for disease.”
Funding for the Campylobacter testing initiative will run until the end of March 2015. 

UK Campylobacter survey results will be released quarterly

The UK’s Food Standards Agency (FSA) confirmed its plans for publishing the quarterly results from its survey of Campylobacter on shop-bought chicken. The FSA will name retailers, alongside Campylobacter levels, when it releases its next set of results in November.
“Tackling Campylobacter is the FSA’s top priority in the fight against food poisoning and we want people to have the clearest possible information on the food they buy. We have set a clear expectation for poultry producers and retailers to take action to reduce levels of Campylobacter in chicken,” said Steve Wearne, director of policy at the FSA.
“We published details about levels of Campylobacter found in shop-bought chickens earlier this year, but chose not to name retailers because the data was not robust enough. Since then, double the number of samples have been collected, which better reflects the situation across the country.”
The 12-month survey is running from February 2014 to February 2015 and is looking at the prevalence and levels of Campylobacter contamination on fresh whole chilled chickens and their packaging. The results will enable the FSA to determine if changes in practice across the poultry supply chain are reflected in a reduction of contamination at retail.
Researchers are testing 4,000 samples of whole chickens bought from UK retail outlets and smaller independent stores and butchers.
The first set of quarterly data was released on August 5, 2014. In a chief executive’s report published September 5, the FSA has confirmed its plans to publish further quarterly results in November 2014, February 2015, April 2015 and a final report of the whole survey in July 2015.  All of the future quarterly publications will name the major retailers against their summary sample results.
The FSA is working with the poultry industry to reduce levels of Campylobacter on poultry. Campylobacter is killed by thorough cooking. However, it is the most common form of food poisoning in the UK, affecting an estimated 280,000 people a year. 

Chicken is quite safe, FSA says, as long as consumers follow good kitchen practices. FSA advises that poultry consumers:


• Cover and chill raw chicken - Cover raw chicken and store at the bottom of the fridge so juices cannot drip on to other foods and contaminate them with food poisoning bacteria such as Campylobacter.
• Don’t wash raw chicken - Cooking will kill any bacteria present, including Campylobacter, while washing chicken can spread germs by splashing.
• Wash used utensils - Thoroughly wash and clean all utensils, chopping boards and surfaces used to prepare raw chicken. Wash hands thoroughly with soap and warm water, after handling raw chicken. This helps stop the spread of Campylobacter by avoiding cross contamination.
• Cook chicken thoroughly - Make sure chicken is steaming hot all the way through before serving. Cut in to the thickest part of the meat and check that it is steaming hot with no pink meat and that the juices run clear.

UK Survey: Campylobacter in 59 percent of shop-bought chickens

A recent survey of fresh, shop-bought chickens in the U.K. has shown that 59 percent of the birds tested positive for the presence of Campylobacter, according to the U.K.'s Food Standards Agency (FSA). The survey began in February and will continue through February, 2015, with results being released quarterly.
Campylobacter, the most common form of food poisoning in the U.K., affects an estimated 280,000 people a year, according to the FSA. However, the agency stressed that Campylobacter can be killed when chicken is thoroughly cooked.
"This survey is an important part of the work we are doing to tackle Campylobacter," said Catherine Brown, FSA chief executive. “It will give us a clearer picture of the prevalence of Campylobacter on raw poultry sold at retail and help us measure the impact of interventions introduced by producers, processers, and retailers to reduce contamination.
"The chicken supply chain is looking at how interventions such as improved biosecurity on farms, rapid surface chilling, and anti-microbial washes can help reduce Campylobacter. So when they take action and invest in interventions designed to make a difference, these survey figures will enable us to see if they really do make an impact."
Progress made in poultry packaging
The survey pointed toward progress in safe poultry packaging, as it showed that in four percent of the samples, Campylobacter was identified on the outside of the packaging.
"The low levels of contamination found on packaging, shown in the results released today, potentially indicate the effectiveness of the leak-proof packaging for poultry introduced by most retailers, which helps to reduce risks of cross contamination in consumers’ kitchens," said Brown. "There is still a lot more to be done by all elements of the supply chain to ensure that consumers can be confident in the food they buy."
More details on retailers coming
Brown said the agency is looking at data that will robustly compare Campylobacter levels in poultry from different retailers. That information will be shared with consumers when sufficient data is obtained.

Potential Campylobacter vaccine identified through research

A potential vaccine for Campylobacter has been identified in a research project at the USDA Richard B. Russell Agricultural Research Center in Athens, Georgia. The project was funded through the U.S. Poultry & Egg Association (USPOULTRY) comprehensive research program that encompasses all phases of poultry and egg production and processing.
No vaccines are currently available to prevent Campylobacter colonization of poultry. In the recently completed research project, researchers at the USDA Richard B. Russell Agricultural Research Center in Athens, Ga., purified proteins from Campylobacter and tested them for their potential use as vaccines. One particular protein, called FliD, showed particular promise. This protein is common to all 21 Campylobacter jejuni strains tested and is immunogenic in broilers. These characteristics make it a logical candidate for potential use as a vaccine. Future studies will focus on determining whether this protein can be used as a practical in ovo vaccine.
USDA scientists conducting the research included Hung-Yueh Yeh, Kelli Hiett, J. Eric Line and Bruce Seal.
A complete report that summarizes the Campylobacter research project, "Development of Campylobacter jejuni Proteins as in ovo Vaccines for Broiler Chickens," along with information on other association research, may be obtained by going to the USPOULTRY website.

EU antimicrobial resistance study finds significant resistance in Salmonella, Campylobacter

Bacteria most frequently responsible for food-borne infections, such as Salmonella andCampylobacter, show significant resistance to common antimicrobials. Combined resistance, or co-resistance, to critically important antimicrobials remains low, and while this means treatment options for serious infections with these zoonotic bacteria are available in most cases, the fact that antimicrobial resistance was commonly detected is cause for concern.
The findings were published in the European Food Standards Authority-European Centre for Disease Prevention and Control European Summary Report on antimicrobial resistance in zoonotic and indicator bacteria from humans, animals and food in 2012.  The report includes data submitted by 26 of the EU member states.

Salmonella
The joint report shows that clinical resistance in humans to commonly used antimicrobials in Salmonella spp isolates was frequently detected at EU level, with almost half of the isolates being resistant to at least one antimicrobial, and 28.9 percent of isolates being multidrug resistant.
Levels of clinical resistance and co-resistance in Salmonella spp isolates to critically important antimicrobials, however, were low.
Resistance in animals to commonly used antimicrobials in Salmonella spp isolates was frequently detected in the animal species monitored, especially in broilers, pigs and turkeys. Resistance to ciprofloxacin (a critically important antimicrobial), was frequently observed in broilers and turkeys. Co-resistance to the critically important antimicrobials, ciprofloxacin and cefatoxime, was either not detected or reported at very low levels in reporting member states.

Campylobacter
In Campylobacter spp isolates from human cases, clinical resistance to common antimicrobials was frequently detected. Very high proportions of isolates (47.4 percent EU average) were resistant to the critically important antimicrobial ciprofloxacin with increasing trends observed in several member states.
Microbiological resistance to commonly used antimicrobials in Campylobacter spp isolates was frequently detected in broilers. Co-resistance to critically important antimicrobials, ciprofloxacin and erythromycin, in C jejuni in broilers was either not detected or reported in low levels.

Escherichia coli
Microbiological resistance to commonly used antimicrobials in E. coli isolates was frequently reported in broilers and pigs. Co-resistance to critically important antimicrobials in these animal species was mostly not detected or recorded at very low levels among the reporting member states.

Study of Salmonella, Campylobacter in turkeys completed

A research project at North Carolina State University (NCSU) in Raleigh, N.C., and at the USDA Agricultural Research Service in Athens, Ga., that studied the transmission of Salmonella andCampylobacter in breeder and market turkeys has been completed. The project is part of the U.S. Poultry & Egg Association (USPOULTRY) comprehensive research program encompassing all phases of poultry and egg production and processing.
The study, led by Dr. Doug Smith at NCSU, points to poultry house pests (i.e.: flies, beetles, rodents, etc.) as potential vectors of both organisms. Although vertical transmission from breeders to market turkeys was not demonstrated, it was shown that both Salmonella and Campylobacter could be found in semen and in the reproductive tract of hens. Sanitizing of hatching eggs reduced the contamination of eggshells by Salmonella. In this study, use of a probiotic did not reduce the prevalence of either organism.
Other researchers involved in the project were Dr. Jesse Grimes, Dr. Sophia Kathariou, and Maria Crespo Rodriguez, NCSU; and Dr. Nelson Cox and Dr. Jeff Buhr, USDA Agricultural Research Service.

WVPA Congress highlights Campylobacter in poultry production

While Salmonella is coming increasingly under control in Europe's poultry flocks, Campylobacter remains the biggest cause of foodborne diseases in the region, delegates at the XVIII World Veterinary Poultry Association Congress were told.
According to Gilles Salvat, laboratory director and director of animal health and welfare with the French Agency for Food, Environmental and Occupation Health (ANSES), the latest statistics from the European Food Standards Authority show that the major problems in Europe with foodborne illnesses are due to Campylobacter, Salmonella and Verotoxigenic E. coli, the latter due to recent outbreaks in Germany and France.
The general trend in foodborne illnesses in Europe, as in the rest of the world, is downward, however progress across Europe has not been even, and in some member states, for Campylobacter in particular, the situation is getting worse. Southern Europe tends to have a higher prevalence than the northern region.
Salvat noted that the first investigations into levels of Campylobacter contamination in France were carried out in 1999-2000, and 45 percent of flocks were found to be positive. A similar level of contamination was expected across member states.
In France, there is a high flock prevalence of Campylobacter irrespective of production type, yet relatively low bacterial counts per carcass. Consumer risk is considered low, because surviving bacteria will be destroyed by cooking. France has a strong free-range poultry sector, and as a result of environmental contamination, the overall figure is pushed up.
He commented that the objective with Campylobacter will be control, and that any thoughts of eradication are simply illusory. Biosecurity on farms needs to be improved, he said, but it needs to be accompanied by stronger consumer education.
However, a different scenario is evident in Europe where Salmonella is concerned. Control measures have been in place for some years now, and Salvat predicted that Salmonella, particularly the serious serotypes, would soon be under control across the region.
Dr. Chuck Hofacre, of the University of Georgia, noted that in the U.S., processing plants are succeeding in reducing bacterial counts on carcasses, but as regulations are tightened, there is only so much that can be achieved at the processing plant. The focus needs to turn more to the poultry farm.
Various methods for reducing Campylobacter, ranging from protocols to products, were presented to delegates.
Marc Decoux, executive manager global poultry marketing with Novus, noted that Campylobacter cost Europe €2.4 billion (US$3.2 billion) in 2011 alone.

UK National Farmers' Union refutes press claims about Campylobacter

The UK's National Farmers' Union has hit back at claims made by the newspaper The Sunday Times that the UK poultry industry is not taking Campylobacter seriously.
The article claims that research to be published by the UK Food Standards Agency will show that half a million people annually are getting food poisoning as a result of eating contaminated British chicken. It continues that Campylobacter is claiming 140 lives annually and that at least 80 percent of British chicken flocks are infected with the bacterium, with poor slaughter practices spreading it further.
Michael Bailey, National Farmers' Union Poultry Board vice-chairman and Joint Working Group on Campylobacter member, has written to The Sunday Times, saying that the claim that the poultry industry is not taking Campylobacter seriously is untrue.
He continues that all parties within the chicken production supply chain are working together to reduce the amount of Campylobacter in chicken.
He adds that there is no silver bullet for Campylobacter, but that a significant amount of research is being a carried out to help understand more about Campylobacter and its reduction.
Farmers are playing their part by taking steps on farm to reduce infection levels, while chicken processors are looking at new techniques for use in slaughterhouses.

Iowa State receives Campylobacter research grant from USDA

A team of researchers led by veterinary medicine faculty at Iowa State University has received a $2.5 million grant to study food-borne bacteria responsible for thousands of hospitalizations in the United States every year.
The grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture will help the researchers develop new methods to manage Campylobacter, a pathogen carried primarily by poultry that has proven difficult to contain.
Campylobacter is a leading cause of food-borne illness in the United States, said Qijing Zhang, an associate dean in the Iowa State University College of Veterinary Medicine. Zhang, the lead researcher on the team, said the bacteria are difficult to track and contain because infected poultry show no signs of illness. Campylobacter doesn’t actually make the bird sick,” he said. “This makes it very difficult to know where the pathogen is.”
The research team aims to identify risk factors that affect the likelihood of Campylobacter infection among live birds and contamination among poultry carcasses. The team also will work with the poultry industry to reduce the prevalence of infection.
Zhang said the team will look at a wide range of strategies including improved management practices, vaccines, litter treatment and ways to process poultry meat at processing plants.
“There’s no silver bullet, so we have to take an integrated approach,” he said. “There are multiple ways that the pathogen can get into the poultry.”
Orhan Sahin, an Iowa State University research assistant professor in the Department of Veterinary Microbiology and Preventive Medicine, said Campylobacter causes an estimated 800,000 illnesses a year in the United States, including around 8,000 hospitalizations.
Eight of the 11 research team members are from Iowa State. The Iowa State University personnel represent both the College of Veterinary Medicine and the College of Agriculture and Life Sciences. Other institutions contributing to the project are the University of Tennessee and The Ohio State University. Tennessee personnel will focus on vaccines, while Ohio State personnel will look at how management of poultry litter on farms contributes to Campylobacter reduction.
Darrell Trampel, an Iowa State University professor of veterinary diagnostic and production animal medicine and Extension poultry veterinarian, will oversee the extension and outreach portion of the grant. Trampel said the project will include a website keeping poultry producers, processors, and consumers up to date on the project.
“The goal is to take an integrated approach and work with the industry so they can start to adopt new strategies to reduce infections,” Trampel said.

IPPE highlights natural bacteria control for poultry production, processing

Work on natural approaches to poultry bacterial control, be it on farm or at processing, was much in evidence at the International Poultry Scientific Forum, held in conjunction with the International Production and Processing Expo.
The work reflected the growing trend towards limiting use of antibiotics in animal production and a growing consumer preference for natural, as opposed to chemical interventions to ensure the safety of food products.
Various universities presented their work and, while in most cases more studies need to be conducted, the findings presented offered some encouraging results.
Work discussed included the use of essential oils in the control of Salmonella and Campylobacter. Some concerns were raised over the unwanted effect of essential oils influencing the taste of finished product, however, in the studies presented, this was found not to be an issue.
It was noted that each year, in the U.S. alone, there are 9.4 million cases of foodborne illnesses. By way of example, in 2011, 30 percent of ground chicken samples were found to be contaminated with Salmonella. As greater restrictions are placed on current methods of controlling bacteria, figures such as these will likely grow and take on a greater significance.
Lauric arginate and a blend of orange and thyme essential oils were among approaches examined. Work on the former was presented by Mississippi State University, which looked at reducing Salmonella on fresh, skinless, boneless chicken breast fillets. The results of the study indicated that surface application of lauric arginate was effective in reducing Salmonella in breast fillets during refrigerated aerobic storage without negatively affecting meat color.
In the latter study looking at orange and thyme essential oils, it was found that the combination had a synergistic effect, greater than when the two oils were used separately. The oils result in cell death, so lowering Salmonella and Campylobacter numbers. The work at North Carolina State University showed a reduction in bacteria count on breast meat and wings and the approach could be used to enhance food safety of raw chicken products.
Plans are afoot to add the combination to marinade solutions and conduct sensory work.

UK Campylobacter breakthrough could benefit poultry industry

The question of why selenium is important for the survival of Campylobacter has been answered by researchers at the UK’s Institute of Food Research, and the discovery could help in ways to control the bacteria in the poultry industry and improve public health.
Campylobacter uses the organic acids produced by other bacteria in the gut to respire and thrive. It needs selenium to make the formate dehydrogenase enzyme for respiration. Researchers have identified two Campylobacter genes required for the formation of the formate dehydrogenase enzyme, but when the bacteria were supplemented with extra selenium, they were able to synthesize the enzyme again, suggesting that the two genes are involved in selenium metabolism. It has already been shown that the lack of formate dehydrogenase affects the ability of Campylobacter to colonize the chicken gut, and this latest breakthrough may open up possibilities to target this pathway for antimicrobial purposes.
In addition, as these selenium metabolism genes and the formate dehydrogenase enzyme are also present in other foodborne pathogens, it may be possible to extend such investigations to other areas of food safety. “Selenium metabolism is still poorly understood in bacteria, and its role in important foodborne pathogens such as Campylobacter is not yet fully appreciated,” said Dr. Arnoud van Vliet, who led the research group. “With the identification of these two genes essential for formate respiration, we now hope to have a tool to generate knowledge that helps us get a better understanding of what makes Campylobacter so good at colonizing the chicken gut and causing disease in humans.”

Salmonella down, Campylobacter up in Europe poultry-related food poisoning

Salmonella cases in humans in the European Union fell by almost 9 percent in 2010, marking a decrease for the sixth consecutive year, while Campylobacter remains the most reported zoonotic infection in humans since 2005, according to the annual report on zoonoses and foodborne outbreaks released by the European Food Safety Authority and the European Centre for Disease Prevention and Control.


Salmonella prevalence in poultry is also declining at the EU level, but the number of Campylobacter cases has been increasing over the last five years.

According to the report, the likely main reasons for the decrease in human salmonellosis cases are the successful EU Salmonella control programs for reducing the prevalence of the bacteria in poultry populations, particularly in laying hens. Salmonella accounted for 99,020 reported human cases of foodborne illnesses in 2010, compared to 108,618 in 2009. It was found most often in chicken and turkey meat. “The positive progress in the reduction of Salmonella cases in humans and poultry is continuing and the majority of Member States met the targets set for the reduction of Salmonella in different poultry flocks in 2010,” said the European Food Safety Authority’s acting director of risk assessment and scientific assistance, Claudia Heppner.

In 2010, a total of 212,064 Campylobacter cases in humans were reported, an increase for the fifth consecutive year with 7 percent more cases compared to 2009. In foodstuffs, Campylobacter was mostly found in raw poultry meat. “The increasing trends in human cases of Campylobacter highlight the need of further joint efforts," said Johan Giesecke, chief scientist at the European Centre for Disease Prevention and Control notes. "For this, the [European Food Safety Authority] and [European Centre for Disease Prevention and Control] will continue to strengthen their links with all important partners and foster collaboration in order to decrease the occurrence of these two diseases in the EU.” In order to combat Campylobacter, the European Commission is currently carrying out a cost-benefit analysis of the control measures for the bacteria at different stages of the food chain.