Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

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    We will mail you new results for this query: keywords==campylobacter jejuni
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Quantifying potential sources of surface water contamination with Campylobacter jejuni and Campylobacter coli
Mughini-Gras, Lapo ; Penny, Christian ; Ragimbeau, Catherine ; Schets, Franciska M. ; Blaak, Hetty ; Duim, Birgitta ; Wagenaar, Jaap A. ; Boer, Albert de; Cauchie, Henry-Michel ; Mossong, Joel ; Pelt, Wilfrid Van - \ 2016
Water Research 101 (2016). - ISSN 0043-1354 - p. 36 - 45.
campylobacter - surface water - water quality - pollution - water pollution - microbiology - wild birds - poultry - campylobacter jejuni - campylobacter coli - netherlands - luxembourg - oppervlaktewater - waterkwaliteit - verontreiniging - waterverontreiniging - microbiologie - wilde vogels - pluimvee - nederland - luxemburg
Campylobacter is the most common causative agent of human bacterial gastroenteritis and is frequently found in surface water, where it indicates recent contamination with animal faeces, sewage effluent, and agricultural run-off. The contribution of different animal reservoirs to surface water contamination with Campylobacter is largely unknown. In the Netherlands, the massive poultry culling to control the 2003 avian influenza epidemic coincided with a 44–50% reduction in human campylobacteriosis cases in the culling areas, suggesting substantial environment-mediated spread of poultry-borne Campylobacter. We inferred the origin of surface water Campylobacter jejuni and Campylobacter coli strains in Luxembourg and the Netherlands, as defined by multilocus sequence typing, by comparison to strains from poultry, pigs, ruminants, and wild birds, using the asymmetric island model for source attribution. Most Luxembourgish water strains were attributed to wild birds (61.0%), followed by poultry (18.8%), ruminants (15.9%), and pigs (4.3%); whereas the Dutch water strains were mainly attributed to poultry (51.7%), wild birds (37.3%), ruminants (9.8%), and pigs (1.2%). Attributions varied over seasons and surface water types, and geographical variation in the relative contribution of poultry correlated with the magnitude of poultry production at either the national or provincial level, suggesting that environmental dissemination of Campylobacter from poultry farms and slaughterhouses can be substantial in poultry-rich regions.
Campylobacter jejuni: een hardnekkige volhouder (interview met L. Verhoeff-Bakkenes)
Verhoeff-Bakkenes, L. - \ 2012
campylobacter jejuni - growth - survival - infectivity - bacterial diseases - risk assessment - food microbiology
Campylobacter jejuni: exposure assessment and hazard characterization : growth, survival and infectivity of Campylobacter jejuni
Verhoeff-Bakkenes, L. - \ 2012
Wageningen University. Promotor(en): Marcel Zwietering, co-promotor(en): Rijkelt Beumer; R. de Jonge. - [S.l.] : s.n. - ISBN 9789461731241 - 144
campylobacter jejuni - groei - overleving - infectiviteit - bacterieziekten - risicoschatting - voedselmicrobiologie - growth - survival - infectivity - bacterial diseases - risk assessment - food microbiology

Campylobacter jejuni, a small, curved or spirally shaped highly motile microorganism, is identified as a major cause of bacterial gastroenteritis throughout the world. Serious complications such as the Guillain-Barré syndrome and reactive arthritis might occasionally follow infection. In this thesis data were generated in the fields of hazard characterization and exposure assessment, which were used to identify risk factors for Campylobacter.

Although C. jejuni is generally seen as an obligate micro-aerophile, in this thesis it was shown that it can grow aerobically in the presence of pyruvate, and growth might also be possible in the presence of other antioxidants. However, as result of the strict minimal growth temperature (30ºC), C. jejuni is still assumed to be generally unable to grow in foods and therefore growth is not considered as a large risk for campylobacteriosis.

C. jejunican, and does, survive effectively for long periods of time under non-growing conditions in various environments. Temperature is the most influencing factor in survival and survival will be optimal at low temperatures (around 4ºC). As many foods are stored chilled, this will prolong the survival of C. jejuni. Furthermore survival is enhanced at low oxygen conditions, as often present in packaged foods. While the effects of environmental conditions on the survival of C. jejuni have been studied extensively, the knowledge of the effect of environmental factors on the infectivity was scarce. Therefore, the effect of environmental conditions (temperature, medium and atmosphere) on both the survival of C. jejuni and the infectivity of the surviving cells was investigated. We revealed that culturability and infectivity are linearly related. Furthermore, our study on the effect on the infectivity of adding nonculturable C. jejuni cells to culturable cell suspensions, showed nonculturable cells not to be infective (in vitro). Therefore, absence of culturable C. jejuni cells indicates that a product can be regarded as representing a very low risk with respect to campylobacteriosis.

Food products can be contaminated with Campylobacter during production or afterwards at the consumer’s home. Once contaminated the risk is high that Campylobacter will survive on food products until the moment of consumption, except if the product undergoes an elimination step during preparation, such as heating. The growth requirements for Campylobacter are met in the gastrointestinal tract of warm-blooded animals. As a result especially products of animal origin, like chicken meat and raw milk, are often contaminated by Campylobacter, but also products of non-animal origin, like vegetables and fruits, can be contaminated. Within the exposure assessment cross-contamination in the home, the importance of raw vegetables and fruits as a risk factor for Campylobacter, and the relative importance of chicken meat, raw milk and raw vegetables and fruits were studied.

The effect of different cross-contamination routes during the preparation of a chicken fruit salad was investigated. It was shown that the mean transfer rate by cross-contamination was 0.12% of the initial number of C. jejunion the chicken fillet, and that the different tested cross-contamination routes; cutlery, cutting board and hands, were equally important. The high prevalence and concentration of C. jejuni on chicken meat, the high percentage of consumers who exhibit improper hygienic and cleaning behaviour, and the significant transfer of Campylobacter during improper food preparation, indicate cross-contamination from raw foods, such as chicken, to other ready-to-eat foods as a large risk factor for Campylobacter infection.

Fresh produce can become contaminated with C. jejuni during cultivation or processing. Especially vegetables and fruits which are eaten raw may present a risk. In this thesis Dutch data on the prevalence of Campylobacter on raw vegetables and fruits were newly analysed. Thirteen of the 5640 vegetable and fruit samples were Campylobacter positive, resulting in a prevalence of 0.23% (95% confidence interval (Cl): 0.12-0.39%). The prevalence on packaged products was significantly higher than on unpackaged products.

Finally, the newly acquired data and quantitative literature data on the prevalence and concentration of Campylobacter entering the consumer phase were summarized for three food groups; vegetables and fruit, chicken, and raw milk. These data were used in a quantitative risk assessment model to estimate the exposure and the number of illnesses as result of the consumption of these foods and to compare their relative importance. The prevalence and concentration are low on raw vegetables and fruit, but the quantity of raw vegetables and fruits consumed is very high. In contrast, raw chicken and raw milk show relative high prevalence and concentration levels, but the consumption is low. Despite the differences in parameters, the exposure calculated out of the combination of parameters indicates all these three foods as high risk factors for Campylobacter. So foods which are not heavily contaminated with Campylobacter, but are consumed in large quantities can constitute a similar high risk on Campylobacter infection as foods which are consumed in small quantities but are heavily contaminated with Campylobacter.

Risk profile on antimicrobial resistance transmissible from food animals to humans
Geenen, P.L. ; Koene, M.G.J. ; Blaak, H. ; Havelaar, A.H. ; Giessen, A.W. van de - \ 2010
Bilthoven : RIVM (Rapport / Rijksinstituut voor Volksgezondheid en Milieu 330334001/2010) - 118
dierhouderij - antibioticaresistentie - risicogedrag - gezondheidsgevaren - risicobeheersing - campylobacter jejuni - staphylococcus aureus - bèta-lactamase - bacteriën - zoönosen - animal husbandry - antibiotic resistance - risk behaviour - health hazards - risk management - beta-lactamase - bacteria - zoonoses
In de dierhouderij worden antibiotica veelvuldig gebruikt, waardoor antibioticaresistentie toeneemt, zowel bij zoönotische als bij commensale bacteriën. Dit heeft geleid tot bezorgdheid over de risico’s van overdracht van resistente zoönotische bacteriën en resistentiegenen van voedselproducerende dieren naar de mens en de mogelijke gevolgen daarvan voor de volksgezondheid en de gezondheidszorg. Dit rapport bevat een risicoprofiel, hetgeen bedoeld is om risicomanagers te informeren over de beschikbare kennis met betrekking tot dit potentiële gezondheidsrisico, als een eerste stap in het proces van risicomanagement. 3 gevaren dienen als voorbeeld in dit risicoprofiel: 1. quinolone-resistente Campylobacter jejuni; 2. veegerelateerde MRSA (v-MRSA); 3. ESBL-producerende bacteriën.
Campylobacter jejuni : bacteriën in boerderijzuivel : informatieblad
Livestock Research, - \ 2010
Lelystad : Wageningen UR Livestock Research
campylobacter jejuni - voedselveiligheid - voedselbesmetting - zuivelbedrijf op de boerderij - food safety - food contamination - farm dairies
In dit informatieblad wordt de bacterie Campylobacter jejuni beschreven. Het gebruik van deze informatiebladen is vooral bedoeld voor mensen die werkzaam zijn in de boerderijzuivel en is een hulpmiddel om bij vragen snel iets na te kunnen zoeken.
Zoonosen in perspectief : antibioticum resistentie in LH dieren
Mevius, Dik - \ 2008
zoonoses - resistance mechanisms - intensive livestock farming - campylobacter jejuni - salmonella - intestinal microorganisms - beta-lactam antibiotics - antibiotic resistance
Nederlandse oregano-olie voor diervoederindustrie
Mheen, H.J.C.J. van der; Grooten, H.N.A. - \ 2006
De Molenaar 109 (2006)1. - ISSN 0165-4284 - p. 14 - 15.
pluimveehouderij - vleeskuikens - vleeskuikenresultaten - diervoedering - pluimveevoeding - voedseladditieven - origanum - etherische oliehoudende planten - gewasproductie - campylobacter jejuni - voedselbesmetting - voedselveiligheid - poultry farming - broilers - broiler performance - animal feeding - poultry feeding - food additives - essential oil plants - crop production - food contamination - food safety
Over de teelt van oregano in Nederland (Groningen en Flevoland) en de positieve effecten ervan bij verwerking in pluimveevoeding
De isolatie van Campylobacter jejuni uit kip-filet
Velzen, H. van; Brandwijk, A. ; Broex, N. - \ 1983
Wageningen : RIKILT (Verslag / RIKILT 83.06) - 8
campylobacter jejuni - kippenvlees - voedselmicrobiologie - analytische methoden - chicken meat - food microbiology - analytical methods
Doel van het onderzoek was het opdoen van ervaring m.b.t. de isolatie en determinatie van Campylobacter jejuni uit kipfilet en het opstellen van een intern analysevoorschrift.
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