title: Contamination by Salmonella spp., Campylobacter spp. and Listeria spp. of most popular chicken- and pork-sausages sold in Reunion Island.
abstract: One of the most popular meat products of the local "cuisine" is sausage composed with 100% chicken or 100% pork. In this study, we aimed to determine the presence of Salmonella spp., Campylobacter spp. and Listeria spp. in chicken- and pork-sausages, quantify Salmonella spp. population and identify the factors that could be associated with contamination in the outlets. Two hundred and three batches of pork and chicken sausages were randomly collected from 67 local outlets (supermarkets, groceries and butcher shops). Salmonella spp. was detected in 11.8% (95% confidence interval (CI): [10.0; 13.5]) of samples, Campylobacter spp. in 1.5% [0.7; 4.2] and Listeria monocytogenes in 5.9% [4.4; 7.3]. Most probable number of Salmonella spp. varied between 6cfu per gram to 320cfu per gram. Salmonella serotypes isolated from pork and chicken sausages were S. Typhimurium (45.8%), S. London (20.8%), S. Derby (16.7%), S. Newport (8.33%), S. Blockley (4.2%) and S. Weltevreden (4.17%). Using a logistic (mixed-effect) regression model, we found that Salmonella spp. contamination was positively associated with sausages sold in papers or plastic bags and no control of rodents. Chicken sausages were associated with a decreasing risk of Salmonella contamination. Listeria monocytogenes contamination was positively associated with the presence of fresh rodent droppings in the outlet and negatively when the staff was cleaning regularly their hands with soap and water or water only. All the sampled outlets of Reunion Island were not equivalent in terms of food safety measures. Increasing awareness of these traders remains a cornerstone to limit the presence of Salmonella spp. and Listeria spp. in sausages, particularly in a tropical context (high temperature and humidity).
authors.affiliation: Centre de coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR 15 CMAEE, Cyroi Platform, F-97490 Sainte Clotilde, La Réunion, France; Institut national de la recherche agronomique (INRA), UMR 1309 CMAEE, Cyroi Platform, F-97490 Sainte Clotilde, La Réunion, France.
authors.forename: A
authors.initials: A
authors.lastname: Trimoulinard
authors.affiliation: Centre de coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR 15 CMAEE, Cyroi Platform, F-97490 Sainte Clotilde, La Réunion, France; Institut national de la recherche agronomique (INRA), UMR 1309 CMAEE, Cyroi Platform, F-97490 Sainte Clotilde, La Réunion, France.
authors.forename: M
authors.initials: M
authors.lastname: Beral
authors.affiliation: Crête d'Or Entreprise, F-97490 Sainte Clotilde, La Réunion, France.
authors.forename: I
authors.initials: I
authors.lastname: Henry
authors.affiliation: Centre de coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR 15 CMAEE, Cyroi Platform, F-97490 Sainte Clotilde, La Réunion, France; Institut national de la recherche agronomique (INRA), UMR 1309 CMAEE, Cyroi Platform, F-97490 Sainte Clotilde, La Réunion, France.
authors.forename: L
authors.initials: L
authors.lastname: Atiana
authors.affiliation: Centre de coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR SELMET, F-97490 Sainte Clotilde, La Réunion, France.
authors.forename: V
authors.initials: V
authors.lastname: Porphyre
authors.affiliation: Centre de coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR 15 CMAEE, Cyroi Platform, F-97490 Sainte Clotilde, La Réunion, France; Institut national de la recherche agronomique (INRA), UMR 1309 CMAEE, Cyroi Platform, F-97490 Sainte Clotilde, La Réunion, France; Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail, Laboratoire de Ploufragan, Unité HQPAP, F-22440 Ploufragan, France; SICABAT, Société d'Intérêt Collectif Agricole d'Abattage, F-97410 Saint Pierre, La Réunion, France.
authors.forename: C
authors.initials: C
authors.lastname: Tessier
authors.affiliation: Biology of Infection Unit, French National Reference Center and World Health Organization Collaborating Centre on Listeria, Institut Pasteur, Paris, France.
authors.forename: A
authors.initials: A
authors.lastname: Leclercq
authors.affiliation: Centre de coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR 15 CMAEE, Cyroi Platform, F-97490 Sainte Clotilde, La Réunion, France; Institut national de la recherche agronomique (INRA), UMR 1309 CMAEE, Cyroi Platform, F-97490 Sainte Clotilde, La Réunion, France. Electronic address: eric.cardinale@cirad.fr.
authors.forename: E
authors.initials: E
authors.lastname: Cardinale
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000145:classification / Q000302:isolation & purification*; D002645:Chickens / Q000382:microbiology; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006801:Humans; D008089:Listeria monocytogenes / Q000145:classification / Q000302:isolation & purification*; D008461:Meat Products / Q000382:microbiology*; D011202:Poultry Products / Q000382:microbiology*; D000069466:Red Meat / Q000382:microbiology*; D017508:Reunion; D012475:Salmonella / Q000145:classification / Q000302:isolation & purification*; D013552:Swine / Q000382:microbiology
keywords: Campylobacter spp.; Chicken; Listeria monocytogenes; Pork; Reunion Island; Risk factors; Salmonella spp.; Sausages