Federal Agency for the Safety of the Food Chain · 75th P 1,20 m 1,49 95th P 2,32 M 2,38....

Federal Agency for the Safety of the Food Chain

Microbiological surveillance of carcasses and meat in Belgium Scientific exploitation of databases

Yasmine Ghafir

Federal Agency for the Safety

of the Food Chain

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Illustration

• NRL food microbiology (animal origin) for AFSCA / FAVV (ULg)

• Surveillance of zoonosis in carcasses and meat:– Salmonella, Campylobacter, STEC O157,

indicators– Carcasses and meat beef, pork, poultry

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Belgian surveillances

• 1997-1999: introductive study– Various parameters and matrixes– Different dilutions of the same samples

• 2000-2003– Representative sampling– Choice of dilutions– Follow up of contamination

• 2003-2006 and after– Integration in the global food safety surveillance– Based on risk analysis– …

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INTRODUCTION• Materials and methods

UTILISATION OF DATABASES• Assessment of process hygiene criteria for

indicators• Assessment of process hygiene criteria for

pathogens• Risk assessment of Campylobacter in poultry

meat preparation

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INTRODUCTION

REPRESENTATIVENESS OF SAMPLING• 2000 - 2003 (10 -11 months / year)• Establishments• Samples• Sampling method • Laboratory analysis

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Introduction: microorganisms

• Microorganisms:– Pathogenic:

• Salmonella, Campylobacter,• Listeria monocytogenes, E. coli O157• Yersinia enterocolitica

– Indicators• E. coli, ACC, Enterobacteriaceeae

– Introductive study: • dilution• microorganisms and samples

• databases– Registration of data– According to the objectives– Counts: cfu/cm2 -> log– Values < detection limit

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Results: pork carcasses (log cfu/cm2)

-2,00

-1,00

0,00

1,00

2,00

3,00

4,00

5,00

6,00

E. coli 2000 E. coli 2001 E. coli 2002 E. coli 2003

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1. Assessment of process hygiene criteria

Pig and beef carcasses• Abattoir:

– Cooling room– 2-4h after slaughter

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1. Process hygiene criteria: Belgian application for

indicators (counting method)

Pig & beef carcasses

a. Dec. 2001/471/EC⇒ adaptation of AR/KB 4/7/1996 (2002)

b. Reg. (EC) n°2073/2005

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1a. Process hygiene criteria:adaptation of AR/KB 4/7/1996 (2002)

Pig & beef carcasses• E. coli:

– Indicator of faecal contamination– Indicator of a possible presence of pathogenic

microorganisms of faecal origin• Aerobic colony counts:

– Indicator of general hygiene• 75th P ⇒ m (level of satisfaction)• 95th P ⇒ M (limit of acceptability)

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Results: pork carcasses (log cfu/cm2)

-2,00

-1,00

0,00

1,00

2,00

3,00

4,00

5,00

6,00

E. coli 2000 E. coli 2001 E. coli 2002 E. coli 200375th P (1,2) 95th P (2,3)

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Results: pork carcasses (log cfu/cm2)

E. coli 2000-2003 AR 4/7/199675th P 1,20 m 1,49

95th P 2,32 M 2,38

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Results: pork carcasses (log cfu/cm2)

ACC 2000-2003 AR 4/7/199675th P 3,67 m 4,08

95th P 4,74 M 4,92

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1b. Process hygiene criteria: Belgian application of

Reg. (EC) n°2073/2005Pig & beef carcasses

• Enterobacteriaceae & ACC• Sampling method to be assessed by MS:

DESTRUCTIVE ⇔ SWABSReference ⇔ Belgian

Before cooling

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SciCom AFSCA/FAVV

• Sampling: destructive or not-destructive method

• Recuperation of microorganisms-0,5 log (20-50%) in comparison with

destructive method

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0

1

2

3

4

5

6

beef

ACC

Reg

.Sc

iCom

beef

ACC

Stu

dybe

ef E

C Re

g.Sc

iCom

beef

EC

Stud

y

pork

ACC

Reg

.Sc

iCom

pork

ACC

Stu

dypo

rk E

C Re

g.Sc

iCom

pork

EC

Stud

ylo

g c

fu/

cm2

S A NA

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24%

7%

21%

11%15%

7%

15%12%

19%

10%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Pig carcasses (600cm2) Broiler carcasses (1g)

20002001200220032000-2003

Belgian application of Reg. (EC) n°2073/2005Salmonella on pig & poultry carcasses 2000-2003

2. Process hygiene criteria: pathogenic agents (P/A)

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Salmonella on pig & poultry carcasses

Pig carcasses(/swabbed area)

Poultry carcasses

R2073/2005BE 2000-

2003R2073/2005

(/25g)BE 2000-2003 (/1g)

n 50 50 50 50

c 5 7,5 7 5

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Exemple 43. Semi-quantative estimation of

Campylobacter prevalence:Poultry meat preparation

– 25g samples + 225 ml broth (1/10th)

– homogenisation

– Dilutions: 10ml (1g), 1ml (0,1g), 0,1ml (0,01g) ->

in 9 or 90 ml of broth

– Incubation & analysis

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28%

18%

90%

83%

63%

6%10%

59%

19%

69%

13%

96%

15%

4%10%

3%

12%

2%1%0%0%0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

broilercarcasses

broiler fillets layer carcasses pork cuttingmeat

pork mincedmeat

pork carcasses

Samples

<1cfu/25g or 600cm21-249cfu/25g or 600cm2>250cfu/25g or 600cm2 for pork samples; 250-1499 cfu/25g for poultry samples>2500cfu/25g for poultry samples

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9%

24%

67%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

poultry meat preparation (n=304)

<1cfu/25g

1-2500cfu/25g

>2500cfu/25g

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Exemple 4Risk assessment of Campylobacter in

poultry meat preparation:Superior Health Council

• Elimination of highly contaminated samples– > 1000 Campylobacter / g– > 100 Campylobacter / g

• Good cooking of poultry meat

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ConclusionImportance of surveillance system & data

collection– Determination of limits– Take into account the Belgian

situation– Risk assessment

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Thanks for your attention