Scientific Opinion on Campylobacter in broiler meat production: control options and performance objectives and/or targets at different stages of the food chain
Scientific Opinion on Campylobacter in broiler meat production: control options and performance objectives and/or targets at different stages of the food chain
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DOI：
10.2903/j.efsa.2011.2105
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发表时间：
2011-04-01
期刊：
影响因子：
3.3
通讯作者：
Vanopdenbosch, Emmanuel
中科院分区：
文献类型：
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作者：
Andreoletti, Olivier;Budka, Herbert;Vanopdenbosch, Emmanuel
据估计，欧盟27国每年约有900万例人类弯曲杆菌病病例。弯曲杆菌病及其后遗症的疾病负担为每年35万残疾调整生命年，每年总费用为24亿美元。其中，肉鸡肉可能占20%至30%，而50%至80%可能归因于整个鸡库（肉鸡和产蛋鸡）。在初级肉鸡生产中控制弯曲杆菌的公共卫生效益预计将大于在链条后期的控制，因为细菌也可能通过肉鸡肉以外的其他途径从农场传播给人类。在屠宰过程中严格执行初级生产的生物安全和GMP/HACCP可以减少肉鸡弯曲杆菌的定植和胴体污染。这些影响无法量化，因为它们取决于许多相互关联的当地因素。此外，使用防蝇网、限制屠宰年龄或停止间苗可能会进一步降低消费者风险，但尚未进行广泛测试。在屠宰后，通过在工业规模上对肉鸡肉进行辐照或烹饪，可以实现100%的风险降低。通过将尸体冷冻2-3周，可将风险降低90%以上。通过冷冻2-3天、热水或化学尸体消毒，可以降低50-90%的风险。预计在所有其他MS中实现25%或5%的BFP目标将分别导致公共卫生风险降低50%和90%。如果所有批次均符合颈部和胸部皮肤的临界限值分别为1000或500 CFU/g的微生物标准，则可实现公共卫生风险降低> 50%或> 90%，而所有测试批次中有15%和45%不符合这些标准。(C)欧洲食品安全局，2011年
It is estimated that there are approximately nine million cases of human campylobacteriosis per year in the EU27. The disease burden of campylobacteriosis and its sequelae is 0.35 million disabilityadjusted life years (DALYs) per year and total annual costs are 2.4 billion (sic). Broiler meat may account for 20% to 30% of these, while 50% to 80% may be attributed to the chicken reservoir as a whole (broilers as well as laying hens). The public health benefits of controlling Campylobacter in primary broiler production are expected to be greater than control later in the chain as the bacteria may also spread from farms to humans by other pathways than broiler meat. Strict implementation of biosecurity in primary production and GMP/HACCP during slaughter may reduce colonization of broilers with Campylobacter, and contamination of carcasses. The effects cannot be quantified because they depend on many interrelated local factors. In addition, the use of fly screens, restriction of slaughter age, or discontinued thinning may further reduce consumer risks but have not yet been tested widely. After slaughter, a 100% risk reduction can be reached by irradiation or cooking of broiler meat on an industrial scale. More than 90% risk reduction can be obtained by freezing carcasses for 2-3 weeks. A 50-90% risk reduction can be achieved by freezing for 2-3 days, hot water or chemical carcass decontamination. Achieving a target of 25% or 5% BFP in all other MS is estimated to result in 50% and 90% reduction of public health risk, respectively. A public health risk reduction > 50% or > 90% could be achieved if all batches would comply with microbiological criteria with a critical limit of 1000 or 500 CFU/gram of neck and breast skin, respectively, while 15% and 45% of all tested batches would not comply with these criteria. (C) European Food Safety Authority, 2011