Foto: Stork Schlachten & Zerlegen Slaughtering & Jointing Untersuchungseinrichtungen der Bundesländer auf das Vor-kommen der wichtigsten via Lebensmittel übertragbaren Er- reger untersucht. Dabei wur-den 3.515 Bakterien-Isolate ge-wonnen und in den Nationalen Referenzlaboratorien am Bun-desinstitut für Risikobewertung (BfR) weitergehend charakte-risiert und auf ihre Resistenz gegen ausgewählte Antibiotika untersucht. Die wichtigsten Er-gebnisse Campylobacter Die Kontaminationsrate der Schlachtkörper von Masthähn-chen mit Campylobacter spp. (52,3 % positive Halshautpro-ben) stieg im Vergleich zum Zoonosen-Monitoring im Jahr 2011 (40,9 % positive Hals-hautproben) klar. Auch fri-sches Hähnchenfleisch war mit 37,5 % positiven Proben wie-derholt häufig mit Campylobacter spp. belastet. Etwa 20 % der Schlachtkörperproben wiesen Keimzahlen oberhalb des in der CUT RESISTANCE 48,5N ISO 13997 sind: STRONG & GLASSFREE hall 9.0 | stand C10 SECURE & VERSATILE www.niroflex.de CUT RESISTANCE 38,7N ISO 13997 84 2/2016 EU diskutierten Grenzwertes von 1.000 KbE/g auf. Ange-sichts der hohen Zahl an Er-krankungen des Menschen an einer Campylobacter-Infektion besteht aus Sicht des gesund-heitlichen Verbraucherschut-zes Handlungsbedarf. Die An-strengungen zur Einhaltung guter Hygienepraktiken bei der Geflügelschlachtung müs-sen intensiviert werden. MRSA Methicillin-resistente Staphylococcus aureus (MRSA) wurden auf etwa der Hälfte der Masthähnchenschlacht-körper (49 % positive Hals-hautproben) und in ca. 20 % der Proben frischen Hähn-chenfleischs nachgewiesen. Die Schlachtkörper von Mast-rindern (5 % positive Proben) und frisches Rindfleisch (5,5 % positive Proben) waren im Vergleich dazu deutlich selte-ner mit MRSA kontaminiert. Nach dem gegenwärtigen Stand der Wissenschaft ist der Bei der Geflügelschlachtung besteht ein hohes Kontaminationsrisiko. / In poultry slaughtering exists a high risk for contaminations. characterised further and tests for their resistance to selected antibiotics. The most impor-tant results are: Campylobacter The rate of broiler carcass con-tamination with Campylobacter spp. (52.3 % positive neck skin samples) has considera-bly increased compared with the 2001 zoonosis monitoring (40.9 % positive neck skin sam-ples). With 37.5 % positive sam-ples, fresh chicken meat was repeatedly often infected with Campylobacter spp. Around 20 % of the carcass samples exhibited germ counts above the limit value for Campylobacter spp. von 1000 CFU/g being discussed in the EU. In view of the large number of people falling ill with a Cam-pylobacter infection there is a need for action from the point of view of consumer health protection. The efforts to ad-here to good hygiene practices in the slaughtering of poultry must be intensified. MRSA Methicillin-resistant Staphylococcus aureus (MRSA) was detected on around half the broiler carcasses (49 % posi-tive neck skin samples) and in around 20 % of the fresh chick-en meat samples. In compari-son, beef carcasses (5 % pos-itive samples) and fresh beef (5.5 % positive samples) were contaminated with MRSA much more rarely. The detect-ed MRSA types were predom-inantly livestock-associated MRSA species, so that trans-mission of the germs from the animal to the food during the course of food production can be assumed. According to cur-rent knowledge, eating or han-dling food contaminated with MRSA is not associated with an increased risk of being colo-nised or infected by these bac-teria. On the other hand, there is a risk to people who have frequent contact with animals, such as farmers and vets. E. coli ESBL/AmpC-forming E. coli were detected in more than 60 % of the fresh chicken meat samples. The relevance of the different transmission paths of ESBL/AmpC-forming E. coli is subject to intensive research. However, in accordance with current scientific knowledge it can be assumed that ESBL/ AmpC-forming E. coli can also be transmitted to humans via food. Resistance situation The results of the antibiotic resistance tests confirm the findings from previous years and show that isolates from the broiler food chain generally exhibit higher resistance rates that isolates from the beef food chain. 44.4 % of the Salmonel-lae isolates from chicken meat and 23.7 % of isolates from broiler carcasses were resistant to the tested antibiotics. Around half of the Campylobacter jejuni isolates from the beef chain were resistant to all substances. E. coli isolates from chicken meat showed consider-ably higher resistance rates of around 80 % than isolates from beef, which were around 30 % resistant. Assessed as positive is the lower resistance rate ob-served in 2013 in comparison to 2011 of isolates from chicken meat to the human medicine substance Ciprofloxacin, which fell from 52.3 % to 39.1 %. Nina Banspach, Press Office Federal Office of Consumer Protection & Food Safety (BVL)
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