Reduce Campylobacter Challenges For Broiler Producers

       Chicken campylobacter is one of the major food poisoning pathogens. Campylobacter human cases linked to contaminated poultry meat It’s a health risk. and affect the global economy. Campylobacter adapts well throughout the broiler production chain, so it can survive from the broiler farm to the abattoir. and production processing plants Communication along the food chain with poultry workers It is essential for the prevention of campylobacter in commercial broiler flocks. UK broiler farmers feel that I have to take responsibility on one side too much. Instead of being responsible all the way from farm to fork, The results of the study of responses of chickens to different campylobacter. It may help to discover the China that is most important for sustaining infection resistance.

Campylobacter It is a leading cause of bacterial diarrhea in humans worldwide. Poultry products account for about 70 percent of the recent outbreaks of campylobacter infection worldwide. Most recently, the number of campylobacter infections in Japan is 1.512 per 100,000 population and New Zealand 161.5 per 100,000 population, so it is necessary to improve the biosecurity system. and implement effective strategies for controlling campylobacter prevalence in broiler farms. Poultry is also an important source of infection. A number of human cases of campylobacter have been linked to contaminated poultry meat. Followed by other meats such as lamb, pork and beef.

As raw chicken meat is the single largest source of campylobacter disease in New Zealand It is rated as the biggest food safety issue of the moment. Researchers have proposed to the government. Efforts to research ways to control campylobacter in chicken meat Fresh chicken meat plays an important role in the incidence of campylobacter disease with 539,000 cases, 5,480 hospitalizations and 284 deaths, creating a significant environmental impact. The economy is about 380 million US dollars. Between 2009 and 2018, compared to statistics from around the world, in 2018 the incidence was seven times higher than in the United States.

The UK Food Standards Agency (FSA) and the UK Poultry Industry Target set in 2010 to reduce Campylobacter in chicken meat at retail stores. The goal is to reduce the contamination of Campylobacter by more than 1,000 CFU per gram. below 10 percent at the end of the slaughter process. Starting in late 2015, from 2014 to 2018, the UK-wide survey of live chicken contamination at retail outlets found that overall prevalence dropped from 73%. .2 to 40.9, the proportion of contaminated chickens with embryo content greater than 1,000 CFU/g from 19.7% to 3.8, UK Food Standards Agency It also highlights concerns about antimicrobial-resistant campylobacters. Between 1997 and 2018, approximately 300,000 cases of Campylobacter were acquired by food intake each year in the UK. Out of the total number of patients 630,

Drug-resistant campylobacter

The results showed that Campylobacter Jejuni was resistant to fluoroquinolone. and tetracycline Increased from patients between 1997 and 2018. It was found that Campylobacter Jejuni became fluoroquinolone-resistant in chicken meat more often than other types of meat, while tetrasus-resistant Poultry yeast and pork more frequently than ruminant meat. and relatively low levels of aminoglycosides. Most patients infected with campylobacter recover quickly. But there may be serious long-term health problems, especially in children and the elderly. Evidence and research suggest that the results of this survey will help understand the mechanisms of campylobacter infection. and used as a guideline to control the spread of food poisoning pathogens in the future And it is a research problem to find a way to reduce campylobacter infection in the UK.

Conditions favorable for campylobacter survival

Campylobacter Thrives within a limited temperature range. and survived in chicken meat for no more than 3 weeks under wet conditions. And the inside of the refrigerator allows the campylobacter to survive longer on dry surfaces. If Campylobacter is deprived of certain proteins, its cell activity is reduced. However, this microorganism survives well during refrigerated food storage. or winter in the agricultural production system on the contrary Campylobacter is susceptible to destruction during food processing such as heating. and cannot survive for a long time on food-contact surfaces such as chopping boards, equipment, work surfaces or tools used in the kitchen

spread of campylobacter

Campylobacter spreads through the environment, such as soil, water, dust, surfaces, air, and animal food. Then continue to the broiler farm. In addition, farmers and visitors to the farm can also be carriers of infection into the farm. Wild bird droppings around the house And other organisms such as flies, amoebas, yeasts and molds can also be a source of infection. However, hatching eggs may be contaminated on the shell surface. egg shell membrane and the egg white of the hatching egg is fertilized and newly placed Then transmit the infection to the chicks, however, there is no evidence to show that Campylobacter can spread from one generation of broilers to the next.

Campylobacter in broiler farms

Campylobacter spreads rapidly. and increase the number in the gastrointestinal tract of chickens from the small intestine and worms of broilers from the first week onwards resulting in chronic inflammation Destruction of intestinal tissue and diarrhea. Breeds of chickens. and Campylobacter Number of viable campylobacter cells, temperature and environmental humidity. location, flock size, and production system Affecting the rate of infection in the broiler body. High temperature and humidity favor the rate of reproduction. and enter more chickens due to the need to increase ventilation and bring campylobacter from the outside environment into the house due to the presence of campylobacter in the poultry farm environment Several studies have shown that biosecurity on farms is often quite poor.

Campylobacter in a chicken processing plant

Poultry processing plants are at high risk of Campylobacter contamination because they have to collect chickens from many farms, in different areas, of different ages. Each farm also has a production system. And biosecurity is not the same. Processing processes within the factory, including blanching, plucking, removing the internal organs, cutting the throat, washing the inside and outside of the chicken carcass. There is a chance of cross contamination at every stage. After blanching The pores remain open, allowing campylobacter to penetrate. then accumulated within the pores Temperature fluctuations during plucking also make infection control more difficult. During the invasion If the gut is broken, cross-contamination can occur between the broiler carcasses.

Biosafety is key to controlling campylobacter on farms.

Preventive measures such as good hygiene practices and biosecurity systems from breeder chicken farms will reduce the increase in the number of campylobacter in broiler chickens Basic biosafety measures include hand washing before entering the broiler house. Change the specific boots for each barn, clean and disinfect the shoes before entering the room. Cleaning and disinfection of broiler houses between generations Reduce the reception of visitors to the farm. and strict control of rodents, wild birds and flying insects. Drinking water should be monitored for microbiology. 

and improve the quality by filtering Chlorination, ozone and UV light, organic acids, probiotics and prebiotics. Can be used as an animal feed additive. to reduce the prevalence of campylobacter in broiler chickens Vaccination is another strategy to complement biosafety measures. to reduce contamination of campylobacter on farms The application of bacteriophages before catching chickens also reduced the number of campylobacter in broilers. administration of antimicrobial peptides such as bacteriocin produced by bacteria Lactobacillus This is another strategy for reducing the growth of campylobacter in broiler chickens. It is a modern strategy to reduce the problem of campylobacter in broiler chickens.

Research results: A survey of attitudes of poultry farmers in the UK towards biosecurity systems. It was found that broiler farmers understood the importance of reducing campylobacter contamination in chicken meat. From farm to fork at a high level and understand that it is beneficial to public health Since the beginning of the campaign to raise awareness of the importance of Campylobacter The biosecurity system was greatly improved. and tried every method already at the farm level

Preventing Cross Contamination in Manufacturing Processing Plants

Rapid cooling of the carcass after picking the guts and cooling the carcass temperature in conjunction with the use of antimicrobials in processing plants Help prevent the growth of bacteria. spray system after using a scrubbing brush Cabinets and internal and external carcass washing systems Eliminate contamination of chicken manure on the carcass. and reduce cross-contamination in chicken meat. Use of antimicrobial agents such as chlorite, cetylpyridinium, chlorine, chlorine dioxide peroxyacetic acid and trisodium phosphate Helps to reduce the number of campylobacter in chicken meat. Bioactive packaging in processing plants is another effective method for controlling campylobacter in raw meat and products.

Major food poisoning pathogens

The prevalence of campylobacter in chicken varies depending on farm distribution. and cross contamination in processing plants. Both broiler farms and processing plants are production intensive systems. This makes preventing campylobacter more challenging. Moreover, other factors such as the presence of protein and lipids in chicken Changes in broiler skin during processing Broiler sensitivity to heat, 

water quality and poor sanitation. All affect campylobacter control strategies. Therefore, whole-farm campylobacter control strategies And processing plants need to evolve together to control campylobacter at an early stage. or the last stage of the broiler production cycle

Discover China that can help prevent campylobacter infection

Responses of chickens to different campylobacter pathogens. It will help to discover China that is important for resistance to infection. Researchers discovered genes in chickens that help chickens protect against dangerous bacterial infections in poultry. And there is an opportunity to control the risk of food poisoning in humans. Study of Roslyn Institute researchers edinburgh city A large amount of gene was discovered in chicken intestines that may help chickens resist campylolacter infection. 

The results of this research will guide the breeding of poultry that have potential carriers of Campylobacter. and reduce the risk to consumers, researchers Testing the effect of campylobacter infection on resistant bred chickens or susceptible to bacteria intestinal tissue analysis Several functional differences of genes have been demonstrated, including genes with immune regulators such as major histocompatibility complexes and antimicrobial peptides. The difference between these Chinese and the Resistance or susceptible to bacteria This may help explain the animal’s response to campylobacter.

โดย :: ผู้ช่วยศาสตราจารย์ น.สพ.ดร.วิษณุ วรรณแสวง

นิตยสารสัตว์บก ฉบับ 358 กุมภาพันธ์ 2566

เชื้อแคมไพโลแบคเตอร์

เครื่องควบคุมอุณหภมูิ