Risk assessment and new developing strategies to reduce prevalence of campylobacter spp. In broiler chicken meat

Over the last two decades, Campylobacter has emerged as the most commonly reported cause of bacterial enteritis in humans in the UE and most other developed countries. Campylobacter spp. contamination of chicken carcasses is common, and poultry is generally recognised to play a significant role in human Campylobacter spp. infection. Campylobacteriosis remains the most frequently reported zoonotic disease in humans in the EU with an incidence rate of approximately 50 confirmed cases per 100,000 population in over 17 countries. It is estimated that there are approximately nine million cases of human campylobacteriosis per year in the EU27 (EFSA, 2010, 2011). Campylobacter are ubiquitous bacteria, frequently found in the alimentary tracts of animals, especially birds, and commonly contaminate the environment, including water. Campylobacteriosis in humans is caused by emerged thermotolerant Campylobacter spp. Campylobacter jejuni (C. jejuni) has recently overtaken Salmonella spp. as the major reported source of food-borne bacterial diseases within the European Union. C. jejuni has been found associated with biofilms of other bacterial species. Biofilm formation may play a role in the epidemiology of C. jejuni infections (Gunther and Chen, 2009). Although it is generally recognized that there are many sources of Campylobacter, Campylobacteriosis is predominantly believed to be associated with the consumption of poultry meat, especially fresh broiler meat. Over the past decade, Risk Analysis—a process consisting of risk assessment, risk management and risk communication—has emerged as a structured model for improving food control systems, with the objectives of producing safer food and reducing the numbers of foodborne illnesses. Therefore, control of Campylobacter spp. commonly focuses on reducing its occurrence in broiler meat. In recent years, several quantitative risk assessments for Campylobacter spp. in broiler meat have been developed to support risk managers in controlling this pathogen. The risk assessments are not only used to assess the human incidence of campylobacteriosis due to contaminated broiler meat, but more importantly for analyses of the effects of control measures at different stages in the broiler meat production chain. Microbiological risk assessment can be considered as a tool that can be used in the management of the risks posed by foodborne pathogens and in the elaboration of standards for food in international trade. Given the public health and economic problem represented by Campylobacter spp., it is important to take measures in order to reduce its prevalence throughout the poultry production chain leading to a reduced incidence of the human illness. Several strategies have been applied to reduce Campylobacter spp. counts on chicken meat, including attempts to elimination from the farms by increasing biosecurity and the separation of contaminated flocks, and by improving hygiene during the process of slaughtering. In addition, several experimental approaches like the reduction of colonization by competitive exclusion, antibacterial agents, or phage therapy are being investigated for their efficacy. The combination of prebiotics and probiotics to reduce Campylobacter spp. are known as symbiotic, and may have antimicrobial activity. It is generally acknowledged that Campylobacter spp. is sensitive to acid conditions. Several strategies developed to reduce Campylobacter spp. populations are based on the acidification of the pathogen environment or by acidification of drinking water and feed. Although these measures undoubtedly will help to control shedding of Campylobacter by the animals and may reduce the number of positive flocks, vaccination of poultry against Campylobacter will probably be most effective and remains a major goal. However, several studies have actually pointed out partial association between the veterinary use of antibiotics and the emergence of resistant strains of Campylobacter spp. related to human enteritis. In recent years, there has been increased research interest in the use of nonthermal alternative methods for microbial inactivation, such as high hydrostatic pressure or pulsed electric fields (Sagarzazu et al., 2010). The attraction of these technologies lies in the production of microbiologically safe foods with minimal changes in their sensory and nutritional attributes. Consumers demand high quality, natural, nutritious, fresh appearance and convenient meat products with natural flavour and taste and an extended shelf-life. One area of research is the development of new and improved methods of meat preservation. Due to negative consumer perceptions of artificial preservatives, attention is shifting towards alternatives that the consumers perceive as natural and in particular, biopreservation and plant extracts, including their essential oils (EOs) and essences (Djenane et al., 2011a,b). It is well established that these natural compounds have antimicrobial properties against C. jejuni. This chapter presents a short