Open AccessUpdate and review of control options for Campylobacter in broilers at primary production
Author(s) -
Koutsoumanis Konstantinos,
Allende Ana,
AlvarezOrdóñez Avelino,
Bolton Declan,
BoverCid Sara,
Davies Robert,
De Cesare Alessandra,
Herman Lieve,
Hilbert Friederike,
Lindqvist Roland,
Nauta Maarten,
Peixe Luisa,
Ru Giuseppe,
Simmons Marion,
Skandamis Panagiotis,
Suffredini Elisabetta,
Alter Thomas,
Crotta Matteo,
EllisIversen Johanne,
Hempen Michaela,
Messens Winy,
Chemaly Marianne
Publication year - 2020
Publication title -
efsa journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.076
H-Index - 97
ISSN - 1831-4732
DOI - 10.2903/j.efsa.2020.6090
Subject(s) - broiler , campylobacter , relative risk , confidence interval , population , risk assessment , psychological intervention , environmental health , campylobacteriosis , statistics , medicine , toxicology , mathematics , zoology , biology , computer science , psychiatry , genetics , computer security , bacteria
The 2011 EFSA opinion on Campylobacter was updated using more recent scientific data. The relative risk reduction in EU human campylobacteriosis attributable to broiler meat was estimated for on‐farm control options using Population Attributable Fractions (PAF) for interventions that reduce Campylobacter flock prevalence, updating the modelling approach for interventions that reduce caecal concentrations and reviewing scientific literature. According to the PAF analyses calculated for six control options, the mean relative risk reductions that could be achieved by adoption of each of these six control options individually are estimated to be substantial but the width of the confidence intervals of all control options indicates a high degree of uncertainty in the specific risk reduction potentials. The updated model resulted in lower estimates of impact than the model used in the previous opinion. A 3‐log 10 reduction in broiler caecal concentrations was estimated to reduce the relative EU risk of human campylobacteriosis attributable to broiler meat by 58% compared to an estimate larger than 90% in the previous opinion. Expert Knowledge Elicitation was used to rank control options, for weighting and integrating different evidence streams and assess uncertainties. Medians of the relative risk reductions of selected control options had largely overlapping probability intervals, so the rank order was uncertain: vaccination 27% (90% probability interval (PI) 4–74%); feed and water additives 24% (90% PI 4–60%); discontinued thinning 18% (90% PI 5–65%); employing few and well‐trained staff 16% (90% PI 5–45%); avoiding drinkers that allow standing water 15% (90% PI 4–53%); addition of disinfectants to drinking water 14% (90% PI 3–36%); hygienic anterooms 12% (90% PI 3–50%); designated tools per broiler house 7% (90% PI 1–18%). It is not possible to quantify the effects of combined control activities because the evidence‐derived estimates are inter‐dependent and there is a high level of uncertainty associated with each.