the uk’s experience...14/10/2014 1 the uk’s experience developing campylobacter controls mary...
TRANSCRIPT
14/10/2014
1
The UK’s experience
developing
Campylobacter controls Mary Howell
Food Safety Consultant
Source attribution for Campylobacteriosis
UK Campylobacter Risk Management Programme
Voluntary Target
What is research telling us about Campylobacter and chicken
Levels of Campylobacter in the food chain
What can be done to reduce levels
Acting on Campylobacter Together
14/10/2014
2
Recent trends - UK confirmed cases
0
10,000
20,000
30,000
40,000
50,000
60,000
70,000
80,000
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011
Campylobacter
Salmonella
Attribution of Campylobacter infection by Multi-locus Sequence Typing (DNA method )
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Cli
nic
al
ca
se
s a
ttrib
ute
d p
er m
on
th
Month
Pig
Wbird
Sheep
Cattle
Chicken
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Cli
nic
al
ca
se
s a
ttrib
ute
d p
er m
on
th
Month
Pig
Wbird
Sheep
Cattle
Chicken
14/10/2014
3
UK Food Standards agency
Tackling Campylobacter in chicken as a priority
Greatest risk from poultry
50-80% attributable to poultry FSA survey of chicken at retail
65-70% positive 2006
59% positive 2014
UK data EU baseline survey 2008
75% broiler batches positive
86% broiler carcasses positive
Person at least risk Person at greatest risk
Lives in deprived area Lives in an affluent area
Lives in an urban area Male child living in a rural
area.
Dislikes eating chicken Likes chicken
Female teenager
Doesn’t travel abroad Travels abroad
Public water supply Has a private water supply
Evidence for targeting food safety messages
14/10/2014
4
Tackling Campylobacter:A whole food-chain approach
Government working with Industry
• Identify and implement practical Best practice and interventions:
-on-farm -processing
-retail
FSA advice to Consumers
•Raise awareness
•Change behaviours
UK Food Standards Agency ( FSA)
Campylobacter Risk management programmewww.food.gov.uk/science/microbiology/campylobacterevidenceprogramme
Government/ Industry Working Group
partnership projects ( Joint Action Plan)
FSA ,Defra, BRC ,BPC, Nation Farmers Union
Targeted at different points across the food chain
Measurement of success
Voluntary target
Output from a model of available scientific data
14/10/2014
5
Measurement of success
TARGET
AIM
Reduce the level of Campylobacter (cfu/g) on whole
chickens at the end of the slaughter process
WHY
High counts seen to be the most risky
Target
UK carcass data from the EU baseline survey
used as the baseline
27% samples 1000cfu/g or higher on neck and
breast skin - EU average 21.6%
How much could this be reduced and by when ?
14/10/2014
6
Model
www.food.gov.uk/science/microbiology/campylobacterevidenceprogramme
model in line with CODEX
Developed from UK model (Hartnet 2001)
Populated the model with the MOST appropriate scientific data
or expert opinion for the UK
Look at the effect of making changes based on evidence of
efficacy
Lack of data at the industrial scale with natural
contamination
Initial colonisation of birds in a
house
Spread of Campylobacter through
the house
Count on a carcase after chilling
in slaughterhouse
Effect of slaughter processes on
Campylobacter count. In sequence
for process to evisceration,
evisceration, inside/outside wash,
chill.
Where birds are colonised, a
Campylobacter count on entry to
slaughterhouse is assigned
Where an un colonised bird
becomes contaminated during
slaughter, Campylobacter count is
assigned
Overview of the Model
14/10/2014
7
Science for a reduction coming from
the production sector
Critical review of on farm interventions
Consistent application of available biosecurity measures for housed birds particularly at the entrance to the house – 50 % reduction in risk of flock colonisation
Model estimates a reduction in counts
1000cfu/g and above from 27% to 19%
Action Red Tractor standards April 2011
Science for a reduction coming from
the processing sector
Application of best processing practice
Interventions ( physical )
14/10/2014
8
Action to help apply best practice and
develop interventions
Slaughterhouse tool
Web based tool for processors
Self assessment of processing practices and available
interventions linked to the scientific evidence
Published research and ongoing research studies
Research on cross contamination and interventions at
factory scale put in place
3 + years
Interventions
FSA funded collaborative research into currently available interventions
Steam or hot water washing
Surface freezing
Treatment of process water ( potable)
Electrolysed water – Chlorine Dioxide – ozone-
UV light
14/10/2014
9
Expected effect
Data suggests and expert opinion agreed a 50%
reduction in counts from processing best practice
and or other interventions could be achieved
In addition to the reduction from improved
biosecurity in 2013
model predicts a reduction in counts 1000cfu/g
or higher from 27% to 10% by 2015
Target
UK carcass data from the EU baseline survey
used as the baseline
27% samples 1000cfu/g or higher on neck and
breast skin - EU average 21.6%
How much could this be reduced and by when ?
19% 2013 biosecurity
10% 2015 biosecurity and processing
improvement/interventions
14/10/2014
10
Whole bird monitoring data FSA official monitoring
Ongoing 500 carcass samples taken randomly over 12 months from top 85% of production
Individual carcasses neck and breast skin
Collect production and processing data for identification of risk factors
Industry harmonised monitoring
Large abattoirs : weekly /2 weekly monitoring
Use the samples taken for salmonella
3 neck skins
Retail survey
pilot study - method development
Main 12 month study 4000 samples
IN PROGRESS : RESULTS WILL BE REPORTED BY RETAILER TO ALLOW RANKING/COMPARISON AFTER 6 MONTHS ( Nov 2014 )
14/10/2014
11
FSA survey at retail – 4000 samples Feb
2014 –Feb 2015
First quarter results ( 853 samples )
59% positive
16% > 1000 cfu/g
4% packaging was positive with
one sample > 1000cfu per pack
Retail Survey CE comments
Clear picture of contamination
Measure the effect of interventions
Effectiveness of leak proof packaging
Compare levels in different retailers
when FSA have enough data
14/10/2014
12
14/10/2014
13
What could be done based on evidence ?
Actions that could be taken that will have an effect on reducing
Campylobacter numbers on chilled birds after slaughter and so help achieve
the target
It may not be possible /practical to undertake all the actions identified
On Farm
Biosecurity on Farm - Continuous application
14/10/2014
14
On Farm
Biosecurity on Farm - Continuous application
Why ? To prevent /delay colonisation
birds that are not colonised or the level in the ceacea is
lower than 106 / 107 cfu/g produce low or uncontaminated
carcasses
On average studies have seen a 4 log reduction ceacea
to carcass e.g.106- 102
Data generation
Promising interventions on farm
have been trialled
Fly screens, water treatment, biosecurity
14/10/2014
15
On Farm
Biosecurity on Farm - Continuous application
How
New Red Tractor standards
Training
Motivation – incentives
Behaviour change
Make the job easy
Don’t share tools between houses
LEARNING NEW BEHAVIOUR
On Farm
No Thinning or Biosecure thinning
Why? Data from baseline study shows risk of
colonisation is 8 x higher from the day of thin
Slaughter at a younger age
Why? Risk of colonisation increases with age
Leave farm empty before restocking
Why? May reduce environmental load
Enables thorough cleaning and disinfection
Location and design of poultry farm
Why ? Minimise environmental sources/pressure
14/10/2014
16
On Farm
Monitor to provide information
Feasibility of a rapid on farm test
Consultation with Industry Reliable and simple
Lateral flow – sensitivity issues
PCR – Lab Test
Sample type/ preparation Boot swabs stable at ambient sent in
post
Available commercially
Results on same day as samples are delivered by post sent to
farmer by SMS
14/10/2014
17
On farm
Promising research in progress but not yet available – may reduce the level in
ceacea
Vaccine development
Bacteriophage
Pre and Probiotics
Feed composition
Feed additives
On Farm
Managing colonised birds
Produce even sized birds
Why ?
Optimum processing - minimise feacal/gut
leakage
How ?
Sex birds
Effective cull policy
Nutrition / management
14/10/2014
18
Control at harvesting
Catching process
Clean dry crates ,modules, and other harvesting equipment including personnel
Particularly important at first harvest to maintain uncolonisedbirds
Restrict the time from first harvest to depopulation
Why ? Minimise colonisation / the level of contamination in the ceacea
Look at the effect of lifting the feed / 4 hours darkness
Is this a contributing factor at thinning?
Control at harvesting
Feed withdrawal aim for 8-10 hours
Any less or more not ideal ( average bird )
Record and monitor
Clean feathers and feet
husbandry on farm and transport
Accurate weight /size and the range of birds
Enable accurate machine settings
Minimises feacal leakage/gut contamination
14/10/2014
19
Processing plant
Start processing birds within the feed withdrawal time window
Stunning method
Live hang - minimise flapping
air contamination
Gas stunning observe faecal contamination
feed withdrawal window
Scald tank
consider the temperature and counterflow
minimise foaming/ remove foam
WHY? Temperature of foam is lower than the water and Campy can survive
Pluckers
Pre /post pluck wash (warm water)
Remove contamination /prevent contamination sticking
Minimise air flow from this area to any other parts of the plant
WHY? Very high levels of Campylobacter in the air when processing a positive batch
Break of 10 minutes after contaminated birds if next batch is not contaminated
WHY? Campylobacter numbers decrease rapidly from the air
14/10/2014
20
Evisceration
Accurate bird size /weight information and machine settings
Even sized birds
Standard for faecal /bile soiling
Maintain thin layer of water to keep carcass wet and avoid contamination sticking
Washing
remove visible contamination
Optimise for Campylobacter reduction
Chilling measure the effect
Use a physical process intervention
Temperature changes
Hot water
70 oC for 40 seconds
80 oC for 10 seconds
Steam
5 -10 seconds
Sonosteam
2 seconds ultra sound
Rapid surface chilling
Freezing
14/10/2014
21
Sonosteam Promising technology
Ultra sound permits heat from steam to penetrate rapidly and kill
Campylobacter
Rapid surface chilling
Promising processing development for
control of Campylobacter
FSA have worked with industry to assist in the
development of the process
90% reduction in Campylobacter numbers
14/10/2014
22
Use a chemical intervention
Chemical
Add to process water ( potable water)
Electrolysed water
Chlorine Dioxide
Oxone
Spray carcasses ( research )
Lactic Acid
Peroxyacetetic Acid
Expose carcasses
UV light
Treatments to remove surface
contamination
Art 3 of regulation EU 853/2004
Legal basis to approve substances to remove surface contamination
Non currently approved for poultry
FSA funded work
Comparison of acidified sodium chlorite, chlorine
dioxide, peroxyacetic acid and tri-sodium
phosphate spray washes for decontamination of
chicken carcasses
Graham Purnell1, Christian James1, Stephen J. James1, Mary Howell2,
and Janet E. L. Corry3
14/10/2014
23
Campylobacter significant reductions
Water 0.4 log neck skin
tri-sodium phosphate 2.4 log neck skin 1.4 breast skin
acidified sodium chlorite 1.6 log neck skin 1.3 breast skin
None of the others gave a reduction
14/10/2014
24
Process for approval
Submit a dossier of evidence following the EFSA guidance document
Independent evaluation
EFSA opinion
Opinion on peroxyacetic acid issued March 2014
Risk management consideration by Member States
Lactic acid has been approved for red meat
Campylobacter Negative birds coming
from the farm
Will they be contaminated in the plant ?
Answer minimal cross contamination compared to positive birds and mainly in
the first birds in the slaughter batch .
14/10/2014
25
