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Arie H Havelaar - One of the best experts on this subject based on the ideXlab platform.
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explanatory variables associated with campylobacter and escherichia coli concentrations on broiler chicken carcasses during processing in two Slaughterhouses
Journal of Food Protection, 2016Co-Authors: Ewa Pacholewicz, Arno Swart, Jaap A Wagenaar, Arie H Havelaar, L J A LipmanAbstract:This study aimed at identifying explanatory variables that were associated with Campylobacter and Escherichia coli concentrations throughout processing in two commercial broiler Slaughterhouses. Quantative data on Campylobacter and E. coli along the processing line were collected. Moreover, information on batch characteristics, slaughterhouse practices, process performance, and environmental variables was collected through questionnaires, observations, and measurements, resulting in data on 19 potential explanatory variables. Analysis was conducted separately in each slaughterhouse to identify which variables were related to changes in concentrations of Campylobacter and E. coli during the processing steps: scalding, defeathering, evisceration, and chilling. Associations with explanatory variables were different in the Slaughterhouses studied. In the first slaughterhouse, there was only one significant association: poorer uniformity of the weight of carcasses within a batch with less decrease in E. coli concentrations after defeathering. In the second slaughterhouse, significant statistical associations were found with variables, including age, uniformity, average weight of carcasses, Campylobacter concentrations in excreta and ceca, and E. coli concentrations in excreta. Bacterial concentrations in excreta and ceca were found to be the most prominent variables, because they were associated with concentration on carcasses at various processing points. Although the Slaughterhouses produced specific products and had different batch characteristics and processing parameters, the effect of the significant variables was not always the same for each slaughterhouse. Therefore, each slaughterhouse needs to determine its particular relevant measures for hygiene control and process management. This identification could be supported by monitoring changes in bacterial concentrations during processing in individual Slaughterhouses. In addition, the possibility that management and food handling practices in Slaughterhouses contribute to the differences in bacterial contamination between Slaughterhouses needs further investigation.
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reduction of extended spectrum β lactamase and ampc β lactamase producing escherichia coli through processing in two broiler chicken Slaughterhouses
International Journal of Food Microbiology, 2015Co-Authors: Ewa Pacholewicz, Arno Swart, Betty G M Gortemaker, Arie H Havelaar, Apostolos Liakopoulos, Cindy Dierikx, Heike SchmittAbstract:Whilst broilers are recognised as a reservoir of extended-spectrum-β-lactamase (ESBL)- and AmpC-β-lactamase (AmpC)-producing Escherichia coli, there is currently limited knowledge on the effect of slaughtering on its concentrations on poultry meat. The aim of this study was to establish the concentration of ESBL/AmpC producing E. coli on broiler chicken carcasses through processing. In addition the changes in ESBL/AmpC producing E. coli concentrations were compared with generic E. coli and Campylobacter. In two Slaughterhouses, the surface of the whole carcasses was sampled after 5 processing steps: bleeding, scalding, defeathering, evisceration and chilling. In total, 17 batches were sampled in two different Slaughterhouses during the summers of 2012 and 2013. ESBL/AmpC producing E. coli was enumerated on MacConkey agar with 1mg/l cefotaxime, and the ESBL/AmpC phenotypes and genotypes were characterised. The ESBL/AmpC producing E. coli concentrations varied significantly between the incoming batches in both Slaughterhouses. The concentrations on broiler chicken carcasses were significantly reduced during processing. In Slaughterhouse 1, all subsequent processing steps reduced the concentrations except evisceration which led to a slight increase that was statistically not significant. The changes in concentration between processing steps were relatively similar for all sampled batches in this slaughterhouse. In contrast, changes varied between batches in Slaughterhouse 2, and the overall reduction through processing was higher in Slaughterhouse 2. Changes in ESBL/AmpC producing E. coli along the processing line were similar to changes in generic E. coli in both Slaughterhouses. The effect of defeathering differed between ESBL/AmpC producing E. coli and Campylobacter. ESBL/AmpC producing E. coli decreased after defeathering, whereas Campylobacter concentrations increased. The genotypes of ESBL/AmpC producing E. coli (blaCTX-M-1, blaSHV-12, blaCMY-2, blaTEM-52c, blaTEM-52cvar) from both Slaughterhouses match typical poultry genotypes. Their distribution differed between batches and changed throughout processing for some batches. The concentration levels found after chilling were between 10(2) and 10(5)CFU/carcass. To conclude, changes in ESBL/AmpC producing E. coli concentrations on broiler chicken carcasses during processing are influenced by batch and slaughterhouse, pointing to the role of both primary production and process control for reducing ESBL/AmpC producing E. coli levels in final products. Due to similar changes upon processing, E. coli can be used as a process indicator of ESBL/AmpC producing E. coli, because the processing steps had similar impact on both organisms. Cross contamination may potentially explain shifts in genotypes within some batches through the processing.
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a comparison of fluctuations of campylobacter and escherichia coli concentrations on broiler chicken carcasses during processing in two Slaughterhouses
International Journal of Food Microbiology, 2015Co-Authors: Ewa Pacholewicz, Arno Swart, Maarten Schipper, Betty G M Gortemaker, Jaap A Wagenaar, Arie H Havelaar, L J A LipmanAbstract:The causes of differences in Campylobacter and Escherichia coli concentrations on broiler chicken carcasses after chilling between Slaughterhouses are not fully identified. Therefore, it is a challenge for Slaughterhouses to comply with Process Hygiene Criteria for broiler meat. The aim of the study was to identify which processing steps contribute to increases or decreases in Campylobacter and E. coli concentrations within and between two Slaughterhouses. Identifying the processing steps with variable performance could explain the differences in bacterial concentrations after chilling between Slaughterhouses. Thermotolerant Campylobacter and E. coli concentrations on carcasses during broiler processing were measured during the summer period in 21 trials after bleeding, scalding, defeathering, evisceration and chilling. In two Slaughterhouses with comparable Campylobacter and E. coli concentrations in the incoming batches (after bleeding), the mean log10 concentrations are found to be significantly different after chilling. Campylobacter concentrations decreased by 1.40 log10 in Slaughterhouse 1 and by 1.86 log10 in Slaughterhouse 2, whereas E. coli decreased by 2.19 log10 in Slaughterhouse 1 and by 2.84 log10 in Slaughterhouse 2. Higher concentrations of Campylobacter and E. coli on carcasses after chilling were observed in Slaughterhouse 1 in which an increase in concentrations was observed after evisceration. The effect of processing on Campylobacter and E. coli concentrations in Slaughterhouse 1 did not differ between batches. In Slaughterhouse 2, the effect of processing on the concentrations of both bacteria varied over batches. Changes in E. coli concentration levels during processing were similar to Campylobacter except for defeathering. E. coli concentration significantly decreased after defeathering in both Slaughterhouses, whereas Campylobacter increased in Slaughterhouse 2 and in Slaughterhouse 1 no significant changes were observed. The patterns of increases and decreases in bacterial concentrations during processing are specific for each slaughterhouse. Inhomogeneous patterns potentially explain the differences in concentrations after chilling between Slaughterhouses. Critical processing steps should be validated in each slaughterhouse by longitudinal studies and potentially based on E. coli. E. coli has a potential to be used as an indicator of processing hygiene, because the impact of most of the studied processing steps was similar as for Campylobacter.
Hannu Korkeala - One of the best experts on this subject based on the ideXlab platform.
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Listeria monocytogenes contamination pattern in pig Slaughterhouses.
Journal of food protection, 2000Co-Authors: Tiina Autio, Maria Fredriksson-ahomaa, Janne Lundén, T. Säteri, M. Rahkio, Hannu KorkealaAbstract:Ten low-capacity Slaughterhouses were examined for Listeria by collecting a total of 373 samples, of which 50, 250, and 73 were taken from carcasses, pluck sets, and the slaughterhouse environment, respectively. Six Slaughterhouses and 9% of all samples were positive for Listeria monocytogenes. Of the samples taken from pluck sets, 9% were positive for L. monocytogenes, the highest prevalence occurring in tongue and tonsil samples, at 14% and 12%, respectively. Six of 50 (12%) carcasses were contaminated with L. monocytogenes. In the slaughterhouse environment, L. monocytogenes was detected in two, one, one, and one sample originating from the saws, drain, door, and table, respectively. Carcasses were contaminated with L. monocytogenes in those two Slaughterhouses, where the mechanical saws, used for both brisket and back splitting, were also positive for L. monocytogenes. A total of 58 L. monocytogenes isolates were characterized by pulsed-field gel electrophoresis typing. The isolates were divided into 18 pulsotypes, 15 of which were detected in pluck sets. In two Slaughterhouses, where the carcasses were contaminated with L. monocytogenes, the same pulsotypes were also recovered from splitting saws. In addition, identical pulsotypes were recovered from pluck sets. Our findings indicate that L. monocytogenes of tongue and tonsil origin may contaminate the slaughtering equipment that may in turn spread the pathogen to carcasses. Thus, it is of the utmost importance to follow good manufacturing practices and to have efficient cleaning and disinfection procedures to prevent equipment being contaminated with L. monocytogenes.
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prevalence and characterization of pathogenic yersinia enterocolitica in pig tonsils from different Slaughterhouses
Food Microbiology, 2000Co-Authors: Maria Fredrikssonahomaa, Johanna Bjorkroth, Sebastian Hielm, Hannu KorkealaAbstract:The prevalence of yadA-positive Yersinia enterocolitica was determined in 185 pig tonsils from nine Slaughterhouses using both the PCR and culture method. The mean prevalence was 37%, varying from 13% to 45% when both PCR and culture-positive results were included. Of the 52 PCR-positive tonsil samples, 20 were culture-negative, while of the 48 culture-positive, 16 were PCR-negative. Using the culture method, Y. enterocolitica belonging to the bioserotype 4/O:3 was found in 61 tonsils, of which 48 were yadA-positive. Type 4/O:3 was the only pathogenic bioserotype found in this study. Most of the yadA-positive samples (85%) were recovered already after overnight enrichment. A total of 61 isolates, including 13 yadA-negative isolates from different samples, were characterized with PFGE. UsingNotI and XbaI, 20 and 17 PFGE patterns were obtained, respectively. Although the patterns were not identical, most of them played only minor deviations. A total of 26 pulsotypes, defined by combination of the various NotI andXbaI digestion profiles, were observed. Two to eight different pulsotypes were observed in each slaughterhouse, The most common pulsotypes, 1a and 4g, were found in 36% and 20% of the tonsils, respectively and these pulsotypes were widely distributed to most of the Slaughterhouses. The pulsotype 1a was identified in eight out of nine Slaughterhouses and the pulsotype 4g in seven Slaughterhouses.
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Microbiological contamination of reindeer carcasses in different reindeer Slaughterhouses.
Journal of Food Protection, 1999Co-Authors: Auli M. Vaarala, Hannu KorkealaAbstract:The microbiological contamination of reindeer carcasses was studied in 10 Finnish reindeer Slaughterhouses. Six of the Slaughterhouses were field Slaughterhouses and four were plant Slaughterhouses. In each slaughterhouse 11 to 30 carcasses were sampled, with abdomen, brisket, and foreleg as sampling sites. Sampling was performed immediately after slaughter, using a nondestructive swabbing method. The overall mean bacterial count of carcasses was 3.12 ± 0.61 log CFU/cm 2 . The mean bacterial value of the carcasses and the bacterial counts of abdomen and brisket were significantly lower in field Slaughterhouses than in plant Slaughterhouses, suggesting that the controlled conditions of plant Slaughterhouses do not necessarily improve the microbiological quality of reindeer carcasses. However, the highest bacterial contamination was found in a field slaughterhouse where the slaughter was performed after rain when the ground was without snow. Carcass contamination seemed to be increased by the use of an evisceration apron, the unnecessary washing of forelegs, and the unnecessary handling of carcasses with hands and arms.
Ewa Pacholewicz - One of the best experts on this subject based on the ideXlab platform.
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explanatory variables associated with campylobacter and escherichia coli concentrations on broiler chicken carcasses during processing in two Slaughterhouses
Journal of Food Protection, 2016Co-Authors: Ewa Pacholewicz, Arno Swart, Jaap A Wagenaar, Arie H Havelaar, L J A LipmanAbstract:This study aimed at identifying explanatory variables that were associated with Campylobacter and Escherichia coli concentrations throughout processing in two commercial broiler Slaughterhouses. Quantative data on Campylobacter and E. coli along the processing line were collected. Moreover, information on batch characteristics, slaughterhouse practices, process performance, and environmental variables was collected through questionnaires, observations, and measurements, resulting in data on 19 potential explanatory variables. Analysis was conducted separately in each slaughterhouse to identify which variables were related to changes in concentrations of Campylobacter and E. coli during the processing steps: scalding, defeathering, evisceration, and chilling. Associations with explanatory variables were different in the Slaughterhouses studied. In the first slaughterhouse, there was only one significant association: poorer uniformity of the weight of carcasses within a batch with less decrease in E. coli concentrations after defeathering. In the second slaughterhouse, significant statistical associations were found with variables, including age, uniformity, average weight of carcasses, Campylobacter concentrations in excreta and ceca, and E. coli concentrations in excreta. Bacterial concentrations in excreta and ceca were found to be the most prominent variables, because they were associated with concentration on carcasses at various processing points. Although the Slaughterhouses produced specific products and had different batch characteristics and processing parameters, the effect of the significant variables was not always the same for each slaughterhouse. Therefore, each slaughterhouse needs to determine its particular relevant measures for hygiene control and process management. This identification could be supported by monitoring changes in bacterial concentrations during processing in individual Slaughterhouses. In addition, the possibility that management and food handling practices in Slaughterhouses contribute to the differences in bacterial contamination between Slaughterhouses needs further investigation.
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influence of food handlers compliance with procedures of poultry carcasses contamination a case study concerning evisceration in broiler Slaughterhouses
Food Control, 2016Co-Authors: Ewa Pacholewicz, Arno Swart, L J A Lipman, Sri Aika Sura Barus, A H Havelaar, Pieternel A LuningAbstract:Campylobacter remains the most commonly reported zoonotic agent worldwide. Reducing the concentration of Campylobacter on chicken meat is seen as the most efficient strategy to diminish the number of human campylobacteriosis cases. Analysis of risk factors related to characteristics of broiler batches and processing conditions could, however, not fully explain differences in impact of processing on contamination levels between Slaughterhouses. Our study aimed at investigating whether compliance of food handlers with procedures on setting and controlling evisceration process parameters could explain differences in microbial concentrations on carcasses between Slaughterhouses. The study was conducted in two commercial broiler chicken Slaughterhouses. Analysis of documentation provided insight in the adequacy of procedures, and observational studies revealed insight in compliance with procedures by using a set of criteria for evisceration control. The frequency of carcasses with visible faecal contamination was counted and Escherichia coli concentrations on carcasses classified based on visible contamination was analysed. E. coli was found to be a valid indicator for Campylobacter during evisceration. Food handlers' knowledge, attitude and practices related to evisceration control tasks were analysed based on a validated questionnaire. Documentation analysis revealed obvious differences in the procedures between Slaughterhouses. The observation study revealed that in the slaughterhouse with advanced procedures, the food handlers more often complied with these procedures and a lower frequency of carcasses with visible faecal contamination was observed. Carcasses contaminated with visible faecal spots, even at a low level, carried significantly higher concentrations of E. coli than visibly clean carcasses. Food handlers in both Slaughterhouses revealed a good knowledge level. The attitude of food handlers differed between Slaughterhouses. In one slaughterhouse, where food handlers complied more frequently with procedures their attitude was at a good level, and practices at good and moderate levels. In the other slaughterhouse the attitude of food handlers was at moderate level and practices at moderate and poor levels. In conclusion, the results from our case study suggest that management factors like availability of adequate monitoring procedures and food handlers' compliance with these procedures may influence the bacterial concentrations on carcasses. Our study demonstrated that compliance with procedures differed between Slaughterhouses, and might be associated with faecal contamination of carcasses and thus with higher bacterial concentrations. These results suggest that managerial improvements, supervising and motivating food handlers could be an important control point. To validate the observed relation between compliance with procedures and contamination of carcasses, an intervention study is needed.
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reduction of extended spectrum β lactamase and ampc β lactamase producing escherichia coli through processing in two broiler chicken Slaughterhouses
International Journal of Food Microbiology, 2015Co-Authors: Ewa Pacholewicz, Arno Swart, Betty G M Gortemaker, Arie H Havelaar, Apostolos Liakopoulos, Cindy Dierikx, Heike SchmittAbstract:Whilst broilers are recognised as a reservoir of extended-spectrum-β-lactamase (ESBL)- and AmpC-β-lactamase (AmpC)-producing Escherichia coli, there is currently limited knowledge on the effect of slaughtering on its concentrations on poultry meat. The aim of this study was to establish the concentration of ESBL/AmpC producing E. coli on broiler chicken carcasses through processing. In addition the changes in ESBL/AmpC producing E. coli concentrations were compared with generic E. coli and Campylobacter. In two Slaughterhouses, the surface of the whole carcasses was sampled after 5 processing steps: bleeding, scalding, defeathering, evisceration and chilling. In total, 17 batches were sampled in two different Slaughterhouses during the summers of 2012 and 2013. ESBL/AmpC producing E. coli was enumerated on MacConkey agar with 1mg/l cefotaxime, and the ESBL/AmpC phenotypes and genotypes were characterised. The ESBL/AmpC producing E. coli concentrations varied significantly between the incoming batches in both Slaughterhouses. The concentrations on broiler chicken carcasses were significantly reduced during processing. In Slaughterhouse 1, all subsequent processing steps reduced the concentrations except evisceration which led to a slight increase that was statistically not significant. The changes in concentration between processing steps were relatively similar for all sampled batches in this slaughterhouse. In contrast, changes varied between batches in Slaughterhouse 2, and the overall reduction through processing was higher in Slaughterhouse 2. Changes in ESBL/AmpC producing E. coli along the processing line were similar to changes in generic E. coli in both Slaughterhouses. The effect of defeathering differed between ESBL/AmpC producing E. coli and Campylobacter. ESBL/AmpC producing E. coli decreased after defeathering, whereas Campylobacter concentrations increased. The genotypes of ESBL/AmpC producing E. coli (blaCTX-M-1, blaSHV-12, blaCMY-2, blaTEM-52c, blaTEM-52cvar) from both Slaughterhouses match typical poultry genotypes. Their distribution differed between batches and changed throughout processing for some batches. The concentration levels found after chilling were between 10(2) and 10(5)CFU/carcass. To conclude, changes in ESBL/AmpC producing E. coli concentrations on broiler chicken carcasses during processing are influenced by batch and slaughterhouse, pointing to the role of both primary production and process control for reducing ESBL/AmpC producing E. coli levels in final products. Due to similar changes upon processing, E. coli can be used as a process indicator of ESBL/AmpC producing E. coli, because the processing steps had similar impact on both organisms. Cross contamination may potentially explain shifts in genotypes within some batches through the processing.
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a comparison of fluctuations of campylobacter and escherichia coli concentrations on broiler chicken carcasses during processing in two Slaughterhouses
International Journal of Food Microbiology, 2015Co-Authors: Ewa Pacholewicz, Arno Swart, Maarten Schipper, Betty G M Gortemaker, Jaap A Wagenaar, Arie H Havelaar, L J A LipmanAbstract:The causes of differences in Campylobacter and Escherichia coli concentrations on broiler chicken carcasses after chilling between Slaughterhouses are not fully identified. Therefore, it is a challenge for Slaughterhouses to comply with Process Hygiene Criteria for broiler meat. The aim of the study was to identify which processing steps contribute to increases or decreases in Campylobacter and E. coli concentrations within and between two Slaughterhouses. Identifying the processing steps with variable performance could explain the differences in bacterial concentrations after chilling between Slaughterhouses. Thermotolerant Campylobacter and E. coli concentrations on carcasses during broiler processing were measured during the summer period in 21 trials after bleeding, scalding, defeathering, evisceration and chilling. In two Slaughterhouses with comparable Campylobacter and E. coli concentrations in the incoming batches (after bleeding), the mean log10 concentrations are found to be significantly different after chilling. Campylobacter concentrations decreased by 1.40 log10 in Slaughterhouse 1 and by 1.86 log10 in Slaughterhouse 2, whereas E. coli decreased by 2.19 log10 in Slaughterhouse 1 and by 2.84 log10 in Slaughterhouse 2. Higher concentrations of Campylobacter and E. coli on carcasses after chilling were observed in Slaughterhouse 1 in which an increase in concentrations was observed after evisceration. The effect of processing on Campylobacter and E. coli concentrations in Slaughterhouse 1 did not differ between batches. In Slaughterhouse 2, the effect of processing on the concentrations of both bacteria varied over batches. Changes in E. coli concentration levels during processing were similar to Campylobacter except for defeathering. E. coli concentration significantly decreased after defeathering in both Slaughterhouses, whereas Campylobacter increased in Slaughterhouse 2 and in Slaughterhouse 1 no significant changes were observed. The patterns of increases and decreases in bacterial concentrations during processing are specific for each slaughterhouse. Inhomogeneous patterns potentially explain the differences in concentrations after chilling between Slaughterhouses. Critical processing steps should be validated in each slaughterhouse by longitudinal studies and potentially based on E. coli. E. coli has a potential to be used as an indicator of processing hygiene, because the impact of most of the studied processing steps was similar as for Campylobacter.
Eric Maurice Fèvre - One of the best experts on this subject based on the ideXlab platform.
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Working conditions and public health risks in Slaughterhouses in western Kenya
BMC Public Health, 2017Co-Authors: Elizabeth Anne Jessie Cook, William Anson De Glanville, Lian Francesca Thomas, Samuel Kariuki, Barend Mark De Clare Bronsvoort, Eric Maurice FèvreAbstract:Background Inadequate facilities and hygiene at Slaughterhouses can result in contamination of meat and occupational hazards to workers. The objectives of this study were to assess current conditions in Slaughterhouses in western Kenya and the knowledge, and practices of the slaughterhouse workers toward hygiene and sanitation. Methods Between February and October 2012 all consenting Slaughterhouses in the study area were recruited. A standardised questionnaire relating to facilities and practices in the slaughterhouse was administered to the foreperson at each site. A second questionnaire was used to capture individual slaughterhouse workers’ knowledge, practices and recent health events. Results A total of 738 slaughterhouse workers from 142 Slaughterhouses completed questionnaires. Many Slaughterhouses had poor infrastructure, 65% (95% CI 63–67%) had a roof, cement floor and walls, 60% (95% CI 57–62%) had a toilet and 20% (95% CI 18–22%) had hand-washing facilities. The meat inspector visited 90% (95% CI 92–95%) of Slaughterhouses but antemortem inspection was practiced at only 7% (95% CI 6–8%). Nine percent (95% CI 7–10%) of Slaughterhouses slaughtered sick animals. Only half of workers wore personal protective clothing - 53% (95% CI 51–55%) wore protective coats and 49% (95% CI 46–51%) wore rubber boots. Knowledge of zoonotic disease was low with only 31% (95% CI 29–33%) of workers aware that disease could be transmitted from animals. Conclusions The current working conditions in Slaughterhouses in western Kenya are not in line with the recommendations of the Meat Control Act of Kenya. Current facilities and practices may increase occupational exposure to disease or injury and contaminated meat may enter the consumer market. The findings of this study could enable the development of appropriate interventions to minimise public health risks. Initially, improvements need to be made to facilities and practices to improve worker safety and reduce the risk of food contamination. Simultaneously, training programmes should target workers and inspectors to improve awareness of the risks. In addition, education of health care workers should highlight the increased risks of injury and disease in slaughterhouse workers. Finally, enhanced surveillance, targeting slaughterhouse workers could be used to detect disease outbreaks. This “One Health” approach to disease surveillance is likely to benefit workers, producers and consumers.
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Working conditions and public health risks in Slaughterhouses in western Kenya
BMC public health, 2017Co-Authors: Elizabeth Anne Jessie Cook, William Anson De Glanville, Lian Francesca Thomas, Samuel Kariuki, Barend Mark De Clare Bronsvoort, Eric Maurice FèvreAbstract:shw - slaughterhouse worker database sh - slaughterhouse database Original data files relating to the open access publication in BMC Public Health entitled "Working conditions and public health risks in Slaughterhouses in western Kenya"
Samuel Kariuki - One of the best experts on this subject based on the ideXlab platform.
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the sero epidemiology of rift valley fever in people in the lake victoria basin of western kenya
PLOS Neglected Tropical Diseases, 2017Co-Authors: Samuel Kariuki, Barend Mark De Clare Bronsvoort, Elizabeth A. J. Cook, William A. De Glanville, Lian F. Thomas, Elysse N Grossisoyster, Claire Njeri WamaeAbstract:Rift Valley fever virus (RVFV) is a zoonotic arbovirus affecting livestock and people. This study was conducted in western Kenya where RVFV outbreaks have not previously been reported. The aims were to document the seroprevalence and risk factors for RVFV antibodies in a community-based sample from western Kenya and compare this with slaughterhouse workers in the same region who are considered a high-risk group for RVFV exposure. The study was conducted in western Kenya between July 2010 and November 2012. Individuals were recruited from randomly selected homesteads and a census of Slaughterhouses. Structured questionnaire tools were used to collect information on demographic data, health, and risk factors for zoonotic disease exposure. Indirect ELISA on serum samples determined seropositivity to RVFV. Risk factor analysis for RVFV seropositivity was conducted using multi-level logistic regression. A total of 1861 individuals were sampled in 384 homesteads. The seroprevalence of RVFV in the community was 0.8% (95% CI 0.5–1.3). The variables significantly associated with RVFV seropositivity in the community were increasing age (OR 1.2; 95% CI 1.1–1.4, p<0.001), and slaughtering cattle at the homestead (OR 3.3; 95% CI 1.0–10.5, p = 0.047). A total of 553 slaughterhouse workers were sampled in 84 ruminant Slaughterhouses. The seroprevalence of RVFV in slaughterhouse workers was 2.5% (95% CI 1.5–4.2). Being the slaughterman, the person who cuts the animal’s throat (OR 3.5; 95% CI 1.0–12.1, p = 0.047), was significantly associated with RVFV seropositivity. This study investigated and compared the epidemiology of RVFV between community members and slaughterhouse workers in western Kenya. The data demonstrate that slaughtering animals is a risk factor for RVFV seropositivity and that slaughterhouse workers are a high-risk group for RVFV seropositivity in this environment. These risk factors have been previously reported in other studies providing further evidence for RVFV circulation in western Kenya.
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Working conditions and public health risks in Slaughterhouses in western Kenya
BMC Public Health, 2017Co-Authors: Elizabeth Anne Jessie Cook, William Anson De Glanville, Lian Francesca Thomas, Samuel Kariuki, Barend Mark De Clare Bronsvoort, Eric Maurice FèvreAbstract:Background Inadequate facilities and hygiene at Slaughterhouses can result in contamination of meat and occupational hazards to workers. The objectives of this study were to assess current conditions in Slaughterhouses in western Kenya and the knowledge, and practices of the slaughterhouse workers toward hygiene and sanitation. Methods Between February and October 2012 all consenting Slaughterhouses in the study area were recruited. A standardised questionnaire relating to facilities and practices in the slaughterhouse was administered to the foreperson at each site. A second questionnaire was used to capture individual slaughterhouse workers’ knowledge, practices and recent health events. Results A total of 738 slaughterhouse workers from 142 Slaughterhouses completed questionnaires. Many Slaughterhouses had poor infrastructure, 65% (95% CI 63–67%) had a roof, cement floor and walls, 60% (95% CI 57–62%) had a toilet and 20% (95% CI 18–22%) had hand-washing facilities. The meat inspector visited 90% (95% CI 92–95%) of Slaughterhouses but antemortem inspection was practiced at only 7% (95% CI 6–8%). Nine percent (95% CI 7–10%) of Slaughterhouses slaughtered sick animals. Only half of workers wore personal protective clothing - 53% (95% CI 51–55%) wore protective coats and 49% (95% CI 46–51%) wore rubber boots. Knowledge of zoonotic disease was low with only 31% (95% CI 29–33%) of workers aware that disease could be transmitted from animals. Conclusions The current working conditions in Slaughterhouses in western Kenya are not in line with the recommendations of the Meat Control Act of Kenya. Current facilities and practices may increase occupational exposure to disease or injury and contaminated meat may enter the consumer market. The findings of this study could enable the development of appropriate interventions to minimise public health risks. Initially, improvements need to be made to facilities and practices to improve worker safety and reduce the risk of food contamination. Simultaneously, training programmes should target workers and inspectors to improve awareness of the risks. In addition, education of health care workers should highlight the increased risks of injury and disease in slaughterhouse workers. Finally, enhanced surveillance, targeting slaughterhouse workers could be used to detect disease outbreaks. This “One Health” approach to disease surveillance is likely to benefit workers, producers and consumers.
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Working conditions and public health risks in Slaughterhouses in western Kenya
BMC public health, 2017Co-Authors: Elizabeth Anne Jessie Cook, William Anson De Glanville, Lian Francesca Thomas, Samuel Kariuki, Barend Mark De Clare Bronsvoort, Eric Maurice FèvreAbstract:shw - slaughterhouse worker database sh - slaughterhouse database Original data files relating to the open access publication in BMC Public Health entitled "Working conditions and public health risks in Slaughterhouses in western Kenya"
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Risk factors for leptospirosis seropositivity in slaughterhouse workers in western Kenya.
Occupational and environmental medicine, 2016Co-Authors: Elizabeth A. J. Cook, Samuel Kariuki, Barend Mark De Clare Bronsvoort, William A. De Glanville, Lian F. Thomas, Eric M. FèvreAbstract:Objectives Leptospirosis has been documented in slaughterhouse workers around the world. Risk factors include smoking and drinking at work, and performing tasks such as cleaning offal. This paper examined risk factors for leptospirosis seropositivity in slaughterhouse workers in western Kenya. Methods The study was conducted between May 2011 and October 2012. Questionnaires were used to collect information from workers on demographic data, health and hygiene practices in the slaughterhouse. A commercial ELISA detected antibodies to Leptospira spp. in serum samples and multilevel logistic regression analysis identified factors associated with leptospirosis seropositivity. Results A total of 737 workers from 142 Slaughterhouses were recruited. The seroprevalence of antibodies to Leptospira spp. was 13.4% (95% CI 11.1% to 16.1%). Risk factors included: having wounds (OR 3.1; 95% CI 1.5 to 6.1); smoking (OR 1.8; 95% CI 1.1 to 2.9); eating at work (OR 2.1; 95% CI 1.2 to 3.6); cleaning the offal (OR 5.1; 95% CI 1.8 to 15.0); and having a borehole for personal water use (OR 2.3; 95% CI 1.1 to 4.7). At the slaughterhouse level, risk factors included having a roof (OR 2.6; 95% CI 1.2 to 5.6) and drawing water from a well (OR 2.2; 95% CI 1.2 to 4.0). Protective factors included working in Slaughterhouses where antemortem inspection was conducted (OR 0.6; 95% CI 0.4 to 1.0) and where workers wore protective aprons (OR 0.4; 95% CI 0.2 to 0.7). Conclusions This is the first report of leptospirosis seropositivity in slaughterhouse workers in Kenya. Potential risk factors were identified and this information can be used to educate workers regarding their disease risks and ways to prevent or reduce transmission.
