Main challenges in poultry farming. Campylobacteriosis

PRESENTATION

BROCHURE

MAIN CHALLENGES IN P

ULTRY FARMING

Campylobacteriosis Noelia Antillés Silva

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MAIN CHALLENGES IN POULTRY FARMING

Campylobacteriosis

MAIN CHALLENGES IN P

ULTRY FARMING

Campylobacteriosis Noelia Antillés Silva

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13/6/18 13:06

AUTHOR: Noelia Antillés Silva.

FORMAT: 17 × 11 cm.

NUMBER OF PAGES: approx. 82.

NUMBER OF IMAGES: to be confirmed.

BINDING: softcover, wire-o.

ESTIMATED

RETAIL PRICE

€35

This handbook is a practical and visual guide to avian campylobacteriosis. It has been included in the Main Challenges in Poultry Farming series because poultry meat is considered to be the most important source of human campylobacteriosis, despite the fact that many foods are susceptible to contamination by

Campylobacter spp.

Poultry vets should be aware of this source of food poisoning, and aim to prevent and control it. This guide will help specialists understand, diagnose and control this disease.

Presentation of the book Approximately 75 % of the diseases that have affected humans in the last 10 years have started in animals or animal products. One third to a half of the infectious diseases that affect humans are thought to originate in a zoonosis, and Campylobacter spp. has been the most common food-poisoning pathogen in the EU since 2005.

However, this disease is considered to be under-reported, and the actual number of cases is thought to be much higher.

Control measures present a challenge that has still not been satisfactorily resolved.

This aim of this handbook is to further understanding of this disease from the moment a poultry carcass is contaminated on the farm, during transport or at the slaughterhouse.

The author, an expert researcher in the field of avian campylobacter, has collaborated with the publisher Servet to produce this reference work, replete with graphics, images, and diagrams, for professionals in the field. The book follows the traditional disease research format (introduction, aetiology, epidemiology, etc.), and the content is practical and visual. It will be extremely useful for anyone interested in studying and controlling this zoonosis.

Campylobacteriosis

The author Noelia Antillés Silva Noelia Antillés Silva graduated in veterinary medicine from the University of Zaragoza, Spain, in 2008, and gained a diploma in public health from the Institute of Health Studies of the Goverment of Catalonia in 2009 and a master’s degree in veterinary research (specialising in animal health) from the Autonomous University of Barcelona (UAB), also in 2009. She completed her PhD in animal medicine and health at the Animal Health Research Centre (UAB, CReSA) in 2014, and has been head of the Bacteriology and Pathology Department at the Catalonia and Aragon Poultry Health Centre (CESAC) since then.

She also undertook a period of research at DTU Food (National Food Institute, Technical University of Denmark). She belongs to the Catalan Association of Veterinary Surgeons and Food Hygienists (AVHIC), the Spanish Society for Microbiology (SEM), and COST Action FA1207 (European Cooperation in Science and Technology) as part of the “Control of avian coronaviruses: strategies for diagnosis, surveillance and vaccination” programme.

She has published numerous scientific articles in national and international journals, and has been a speaker at various national and international conferences.

hkeita/shutterstock.com

Her main field of research is the epidemiology and antimicrobial resistance of Salmonella spp. and Campylobacter spp. strains from free range poultry and wild birds, and she has participated in a publicly-funded R&D project on this subject.

MAIN CHALLENGES IN P

ULTRY FARMING

Campylobacteriosis Noelia Antillés Silva

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Table of contents 1. Introduction Zoonosis Incidence

2. Aetiology Taxonomy

Campylobacter spp.

3. Epidemiology Distribution Transmission Prevalence

4. Pathogenesis 5. Antimicrobial resistance 6. Immunity 7. Diagnosis 8. Prevention and control Control strategies Future strategies

9. References

1

Introduction

Campylobacteriosis

Zoonosis A zoonosis is a disease or infection that is transmissible between animals and humans under natural conditions.

There is no historical precedent for current zoonoses that would indicate their extent, scale or repercussions.

1

One third to a half of the infectious diseases that affect humans are thought to originate in a zoonosis. Approximately 75 % of the diseases that have affected humans in the last 10 years have started in animals or animal products (AESA, 2013a).

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INTRODUCTION

Zoonoses can be classified into two large groups, according to their route of transmission: nonfoodborne zoonoses, which are transmitted through direct contact with, or proximity to, animals (avian influenza, Q fever, etc.) or by vectors (malaria, West Nile fever virus, Lyme disease, etc.) and foodborne zoonoses, such as those transmitted by consumption of food or water contaminated with Salmonella spp., Campylobacter spp., Trichinella spp. and hepatitis A virus (Fig. 1).

Cross-contamination, or faecal contamination, of food 2

Colonisation of the bird gastrointestinal tract

Microorganisms commonly found in the environment

Colonisation of the human gastrointestinal tract

Fig. 1. Zoonosis transmitted by faecal–oral route.

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1

Introduction

Campylobacteriosis

Incidence The most important zoonotic pathogens that cause foodborne diseases are Campylobacter spp., Salmonella spp. and Escherichia coli O157: H7. Fig. 2 (EFSA, 2015) shows the numbers and percentages of cases reported in 2014. The lower part of the table has been enlarged to enable differences to be seen better.

N= (236,851) N= (88,715) N=(6,625) N=(5,995) N=(2,161) N=(801) N=(777)

Campylobacteriosis Salmonellosis Yersiniosis Verocytotoxigenic E. coli (VTEC) Listeriosis Echinococcosis Q Fever ...

Continues below on an enlarged scale ⇓

0.0

3

5.0 10.0 15.0 20.0 25.0 30.0 35.0 40.0 45.0 50.0 55.0 60.0 65.0 70.0 75.0 Reporting rate per 100,000 inhabitants

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INTRODUCTION

Yersiniosis Verocytotoxigenic E. coli (VTEC) Listeriosis Echinococcosis Q fever Tularaemia Brucellosis Trichinellosis Tuberculosis from Mycoplasma bovis West Nile fever* Rabies 0.00

N=(6,625) N=(5,995) N=(2,161) N=(801) N=(777) N=(480) N=(347) N=(319) N=(145) N=(77) N=(3) 1.00

2.00

4

3.00

Reporting rate per 100,000 inhabitants (*) The entry for West Nile fever shows the total cases.

Figure 2. Total cases reported (in brackets) and rate per 100,000 inhabitants for confirmed zoonoses in humans in the EU in 2014 (EFSA, 2015. doi:10.2903/j.efsa.2015.4329).

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1

Introduction

Campylobacteriosis

Campylobacter spp. in humans Campylobacter spp. has been the most common food-poisoning pathogen in the EU since 2005. In 2014, 236,851 cases were reported and confirmed, but this disease is still considered to be under-reported, and the actual number of cases is thought to be much higher.

5

Figure 3 shows the seasonal variation in confirmed cases of campylobacteriosis in the EU, with strong peaks in the summer months and a slight reduction in cases between January 2012 and 2014. There was a statistically significant increase (p < 0.05) in the number of cases of campylobacteriosis reported in the EU between 2008 and 2014.

The main Campylobacter species involved in reported and confirmed cases were: C. jejuni (81.8 %), C. coli (7.13 %), C. lari (0.13 %), C. fetus (0.09 %) and C. upsaliensis (0.07 %).

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Number of cases Moving annual average

30,000

01_Introduction.indd 6

25,000

Fig. 4. Main Campylobacter species involved in zoonoses.

20,000

C. coli (7.13 %)

15,000

C. lari (0.13 %) C. fetus (0.09 %) C. upsaliensis (0.07 %) 6

10,000 5,000 0

Jan-08 Jul-08 Jan-09 Jul-09 Jan-10 Jul-10 Jan-11 Jul-11 Jan-12 Jul-12 Jan-13 Jul-13 Jan-14 Jul-14 Jan-15

Number of cases

*Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Slovakia, Slovenia, Spain, Sweden and Great Britain.

INTRODUCTION

C. jejuni (81.8 %)

Month Fig. 3. Confirmed Campylobacter spp. cases reported monthly in the EU* (2008–2014) (EFSA, 2015. doi:10.2903/j.efsa.2015.4329).

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1

Introduction

Campylobacteriosis

Campylobacter spp. in animals and foods of animal origin Many foods are susceptible to contamination with Campylobacter spp., but chicken meat is considered to be the most important source of human campylobacteriosis.

In 2014, the overall prevalence of Campylobacter spp. in fresh chicken meat in the EU was 38.4 % (Fig. 5). This was based on 6,703 samples taken from slaughterhouses, processing plants and points of sale in various EU member states (EFSA, 2015; Table 1).

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Campylobacter spp. was mainly found in broiler flocks but it has also been detected in other animals, including turkeys, pigs, cows, goats, sheep, horses, cats, dogs, and a variety of wild animals.

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INTRODUCTION

Country

Batches tested

Positive batches

Percentage

Austria

530

306

57.74

Croatia

918

196

21.35

Czech Republic Denmark Estonia Finland Germany Greece Italy Latvia Portugal Slovakia Spain Sweden United Kingdom

281 3,474 73 1,507 637 494 4 147 681 428 500 3,162 426

156 964 0 91 321 453 1 93 601 55 267 32 332

55.52 27.75 0 6.04 50.39 91.7 25 63.27 88.25 12.85 53.4 1.01 77.93

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8

Table 1. Presence of Campylobacter spp.

in batches of broilers (EFSA, 2015).

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2

Aetiology

Campylobacteriosis

Aetiology Campylobacteriosis is the disease caused by bacteria of the genus Campylobacter.

First pure culture of the bacteria isolated from aborted sheep foetuses and classified in the genus Vibrio (McFadyean and Stockman, 1913)

Vibrio coli isolated from pigs (Jones et al., 1931)

The term ‘related vibrios’ appears (King, 1957) 9

1886

First description. Spiral-shaped, nonculturable bacteria causing ‘infant cholera’ (Escherich, 1886)

1909

1919

Detected in cattle foetuses and given the name Vibrio fetus (Smith and Taylor, 1919)

1931

1944

Vibrio jejuni isolated from goat jejuna (Doyle, 1944)

1957

1963

The name Campylobacter appears for the first time (Sebald and Veron, 1963)

Fig. 1. History of Campylobacter spp. taxonomy

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AETIOLOGY

Taxonomy of the genus Campylobacter The taxonomic structure of the genus Campylobacter has changed considerably over the years, and some parts of it still require further investigation (Debruyne et al., 2005; On, 2001).

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2

Aetiology

Campylobacteriosis

Characteristics of the genus Campylobacter ◗ ◗ ◗ ◗ ◗ ◗ ◗ ◗ ◗ ◗ ◗ ◗

25 species and 10 subspecies (Table 1).

Small (0.2–0.8 μm × 0.5–5 μm).

Gram-negative.

Bacilli of various shapes: when two or more bacteria group together, they can form an ‘S’ or ‘V’ shape.

Coccoid shape in cultures that are old or exposed to oxygen-rich atmospheres (Rollins and Colwell, 1986; Bovill and Mackey, 1997).

Motile, with one or two polar flagella (except C. gracilis).

Microaerophilic.

Oxidase-positive (except C. gracilis).

Unable to ferment or oxidise carbohydrates.

Adverse conditions: VBCB (viable but nonculturable) forms.

Optimum temperature 30–37 °C. C. jejuni, C. coli, C. lari and C. upsaliensis: thermophilic (grow at 42 °C, but not below 30 °C).

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AETIOLOGY

Table 1. Confirmed Campylobacter species, listed chronologically.

Species of Campylobacter C. coli, C. fetus subsp. fetus, C. fetus subsp. venerealis, C. sputorum subsp. bubulus, C. sputorum subsp. sputorum C. concisus C. mucosalis C. jejuni subsp. doylei, C. jejuni subsp. jejuni C. rectus C. curvus C. upsaliensis C. helveticus C. showae C. hyointestinalis subsp. Hyointestinalis, C. hyointestinalis subsp. lawsonii

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References Véron and Chatelain, 1973 Tanner et al., 1981 Roop et al., 1985 Steele and Owen, 1988 Vandamme and De ley, 1991 Vandamme et al., 1991 Sandstedt and Ursing, 1991 Stanley et al., 1992 Etoh et al., 1993 On et al., 1995

Species of Campylobacter

References

C. gracilis C. lanienae C. hominis C. insulaenigrae C. canadensis C. lari subsp. concheus, C. lari subsp. lari, C. peloridis C. avium C. cuniculorum C. ureolyticus C. subantarcticus C. volucris

Vandamme et al., 1995 Logan et al., 2000 Lawson et al., 2001 Foster et al., 2004 Inglis et al., 2007

12

Debruyne et al., 2009 Rossi et al., 2009 Zanoni et al., 2009 Vandamme et al., 2010 Debruyne et al., 2010a Debruyne et al., 2010b

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