Appréciation du risque de contamination de l’homme par des Salmonella spp à partir de produit d’origine bovine : viande hachée.

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Dayhum, Abdunaser (2008) Appréciation du risque de contamination de l’homme par des Salmonella spp à partir de produit d’origine bovine : viande hachée. Doctorat Epidémiologie, ENVA, UEAR, Unité d’epidémiologie et d’analyse des risques, AgroParistech 2008AGPT0036 p.205.

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Résumé

Les salmonelles sont l'une des causes les plus importantes de maladie transmise par les produits laitiers crus. L'appréciation du risque associé à la consommation de ces produits est nécessaire et la méthode la plus appropriée pour réaliser ce but est l'utilisation du processus d'analyse de risque qui associe les microbes pathogènes dans l’aliment au problème de santé publique. Le but principal de cette thèse est donc d'évaluer quantitativement le risque de salmonellose humaine lié à la consommation de viande hachée. Les lacunes qui sont en général identifiées pour l’appréciation des risques sont le manque de données quantitatives sur les microbes pathogènes contaminant les aliments. Donc, comme premier objectif de cette thèse, nous avons développée une méthode rapide, sensible et fiable pour la quantification des salmonelles dans les échantillons fécaux bovins artificiellement contaminés. La méthode a combiné les principes de la méthode du nombre-le plus-probable (NPP) avec une analyse PCR en temps réel. Avec cette analyse (NPP-PCR en temps réel) fiable niveau de la contamination (1-5 ufc/mL) du fécal peut être énuméré après 8 h d'enrichissement non-sélectif dans l'eau peptone tamponée. Toutes les valeurs de nombre le plus probable ont bien correspondu au niveau estimé de contamination des salmonelles inoculées dans les échantillons fécaux.

Afin d'évaluer l'utilité de cette analyse de quantification, notre deuxième objectif était de l'appliquer aux échantillons fécaux naturellement contaminés recueillis de l'abattoir trouvé dans Meaux, la France chaque semaine en février et le mars de 2006 (une moyenne de 40 échantillons par visite). 9.12 % (27/296) et 34.62 % (9/26) les échantillons fécaux et de l'environnement, respectivement, ont été trouvés positif de salmonella, avec les valeurs de NPP estimées ou les comptes de Salmonella aux limites de <1.8 - 1609 MPN/g d'échantillons fécaux. The moyen de la concentration log10 de Salmonella est 0.6189 MPN/g avec les déviations standrdard de 2.7112 en utilisant l'approche de rétrogradation censurée. Les comptes étaient généralement bas, à l'exception de 6 animaux (> 1400 MPN/g), pendant que tous les autres 21 Salmonella les animaux positifs avait des matières fécales avec moins de 80 MPN/g (d'eux 13 animaux avec les valeurs de MPN <1.8 MPN/g. La prédominance de Salmonella n'a montré aucune différence significative (p=1) entre le français (8.63 %, 17/197) et bétail belge (10 %, 10/99). En outre, aucun la région des animaux d'origine (p=0.75), l'âge (p=0.18), la course (p=0.94), la race (p=0.23), ou le mouvement de l'animal (p=0.89) n'avait aucun impact sur la prédominance de Salmonella. L'application de l'essai de PCR NPP-en-temps-réel pour quantifier la Salmonella dans fécal s'est avérée être rapide, facile à exécuter et extrêmement sensible.

Dans l'appréciation de risques potentiels associés à la Salmonella dans la viande hachée il était nécessaire d'examiner la capacité des salmonelles à se développer dans la viande hachée. Donc, nous avons présenté dans cette thèse comme un troisième objectif, le modèle d'une croissance / aucune interface de croissance de Salmonella dans la viande hachée. Des données de croissance / non croissance ont été modelées par la rétrogradation de polynôme logistique sur les données de croissance disponibles pour la Salmonella dans la viande hachée dans les papiers publiés et toutes les données rattachées a la viande hachée dans ComBase nous mènent afin d'à une description exacte des conditions que la Salmonella ne peut la croissance / aucune croissance. Les résultats généraux indiquent clairement que la température est la plus importante et le seul facteur significatif dans l'étude. Il n'y avait aucune croissance observée à la température moins que 10°C. Où comme la température 10°C et 12°C sont la seule température; nous n'avons vraiment observé la croissance / aucune croissance (quelquefois avec les mêmes conditions). Bien que pH et l'activité d'eau soient des facteurs importants pour la croissance microbienne, dans notre étude ils n'ont aucun effet en raison de la structure de viande.

Finalement, un modèle d’appréciation du risque de salmonellose humaine liée à la consommation viande haché est présentée qui est basée sur les résultats des objectifs précédemment mentionnés dans cette thèse. Différentes distributions ont été posées en hypothèse pour des paramètres du modèle et une simulation de Monte Carlo a été employée pour modeler le processus et pour mesurer le risque lié à la consommation de la portion de 100 g de bœuf haché. Le pourcentage attendu de portions de bœuf haché avec la contamination plus grande que 5, 10 et 100 cellules de Salmonella était 29 %, 17,1 % et 0,02 %, respectivement au moment de la consommation. Le risque de salmonellose par portion de 100g varie de 0 à 2,33 x 10-6 en fonction au type de cuisson et de la teneur en matière grasse. Pour 10 millions de portions de 100 g, le nombre attendu de cas de salmonellose prévu par le modèle est en moyenne 11, 12 pour les teneurs en matière grasse 7 % et 24. Le risque de salmonellose par portion de 100g varie de 0 à 2,33 x 10-6 en fonction au type de cuisson et de la teneur en matière grasse. Le risque de salmonellose est proche de zéro quand le bœuf haché est consommé bien cuit. Le risque relatif de salmonellose avec le bœuf haché saignant est 312 ou 61 fois plus élevé pour les teneurs 7 % et 24 % en matière grasse par comparaison avec la viande hachée bien cuit. Il y a 35 lots sur 2000 qui provoquent des cas (1,8 %). Quinze d'entre eux causent 2 cas ou plus (0,75 %, 15/2000).

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Table des Matières

PUBLICATION RIGHTS III

(ABSTRACT) IV

DEDICATION X

ACKNOWLEDGMENTS XI

TABLE OF CONTENTS XII

LIST OF TABLES XV

LIST OF FIGURES XVII

LIST OF ABBREVIATIONS XVIII

CHAPTER 1: INTRODUCTION 1

Background / Problem Statement 2

Thesis objectives 14

Personal objectives 14

Research objectives 15

Thesis outline 16

References 17

CHAPTER 2: LITERATURE REVIEW 21

Salmonella general characteristics 22

Detection, isolation, and quantification of Salmonella in food 23

Salmonella surveillance and monitoring programs 32

French Surveillance systems 33

Selected international surveillance systems in public health and food safety programs: 36

Implication of ground beef in Salmonella outbreaks 37

Risk assessment and Salmonella 49

References 55

CHAPTER 3: COMBINATION OF MOST-PROBABLE-NUMBER METHOD WITH LIGHTCYCLER REAL-TIME PCR ASSAY (MPN-REAL-TIME PCR) FOR RAPID QUANTIFICATION OF SALMONELLA IN ARTIFICIALLY AND NATURALLY CONTAMINATED BOVINE FECAL SAMPLES 74

Abstract 75

1. Introduction 79

2. Materials and methods 81

2.1. Bacterial strains 81

2.2. Sensitivity of the real-time PCR assay with pure cultures 81

2.3. Fecal samples 83

2.4. Real-time PCR detection protocol of fecal samples 83

2.5. The MPN- real-time PCR quantification protocol of fecal samples 84

2.6. DNA extraction procedures 86

2.7. SYBR Green real- time PCR assay 86

2.8. Isolation of positive colonies from fecal samples 87

2.9. Antimicrobial susceptibility testing 88

2.10. Data management and statistical procedure 88

3. Results 89

3.1. Sample description 89

3.2. Specificity of real-time PCR 89

3.3. Detection limits in pure cultures 94

3.4. Detection of Salmonella from artificially contaminated fecal samples 94

3.5. Detection of Salmonella from naturally contaminated fecal samples 95

3.6. Enumeration of Salmonella in artificial and naturally contaminated fecal samples 95

3.7. Confirmation of the specificity of real-time PCR products by DNA melting temperature analysis 99

3.8. Classic PCR and isolation of Salmonella 100

4. Discussion 102

References 109

CHAPTRE 4: MODELLING THE GROWTH LIMITS (GROWTH/NO GROWTH INTERFACE) OF SALMONELLA AS A FUNCTION OF TEMPERATURE, PH, AND OTHER ENVIRONMENTAL FACTORS 115

Abstract 116

1. Introduction 120

2. Materials and methods 121

2.1. Bacterial Strains 121

2.2. Growth Parameters 122

2.3. Environmental Factors 122

2.4. Assessment of Growth 122

2.5. Model Development 122

3. Results and discussion 123

References 127

CHAPTER 5: QUANTITATIVE RISK ASSESSMENT OF HUMAN SALMONELLOSIS LINKED TO THE CONSUMPTION OF GROUND BEEF 131

Abstract 132

1. Introduction 134

2. Materials and methods 135

2.1 Hazard identification 135

2.2. Exposure assessment 136

2.2.1. Collection of data in bovine faeces contaminated by Salmonella at slaughterhouse (Module 1) 137

2.2.2. Slaughter & Processing (Module 2) 140

2.2.3. Distribution & Storage (Module 3) 146

2.2.4. Preparation & Consumption (Module 4) 149

2.3. Dose-response model 152

2.3. Risk characterization 153

3. Results 156

3.1. Ground beef batch contamination 156

3.2. Ground beef patties contamination 156

3.3. Preparation and cooking practices 159

3.3.1. Cooking temperature 159

3.3.2. Salmonella reduction during cooking 160

3.3. Risk characterization 167

3.3.1. Risk of salmonellosis 167

3.3.2. Risk of outbreak 169

References 174

CHAPTER 6: GENERAL DISCUSSION AND CONCLUSION 179

Detection and quantification of Salmonella in bovine fecal 180

Modelling the Growth Limits of Salmonella in ground beef as a Function of Temperature, pH, and other Environmental Factors 187

Risk assessment model 190

References 193

Appendix (A) 199

Preliminary Experiments to Optimize a LightCycler Real-Time PCR 199

Conditions for amplifying Salmonella Target DNAs 199

Appendix (B) 203

Thermal cycling program applied for the LightCycler real-time PCR assay 203

Appendix (C) 204

SYBR Green I Master Mixture used for the amplification 204

Vita 205

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