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In Madagascar, the high West Nile virus (WNV) antibody prevalence reported in horse populations suggests a high level of vector‐horse contact. This study aims to characterize the mosquito species usually involved in WNV transmission in horse stables in Madagascar. Five horse stables were investigated in October and November 2016 in five distinct inland areas. Mosquitoes were collected using double net traps baited with human, poultry or horse as well as light traps. Blood meal identification from engorged females was performed using host‐specific PCRs. A total of 2898 adult mosquitoes were collected with Culex (Culex) antennatus (Becker) (40.7%), and Cx. (Cux.) quinquefasciatus Say (14.9%), being the most abundant species. The mosquito abundance varied between horse stables (P < 10−7) and depending on the bait used in the double net traps (P < 0.003). Among the 190 tested blood meals, 119 consisted of single blood meals with 85 from horse, 17 from human, 16 from chicken, one from cattle and 71 consisted of mixed blood meals. The mosquito species collected during this study exhibited a generalist feeding behaviour allowing them to act as bridge vectors between different vertebrate hosts involved in WNV transmission cycle. Their vector status with regard to West Nile fever epidemiology is reviewed. [ABSTRACT FROM AUTHOR]

Late October 2012, a great number of deaths of unknown origin occurred in goat herds in the suburbs of Ngazidja, located in the Comoros archipelago. Few weeks later, laboratory testing requested by the animal health authorities resulted in the identification of peste des petits ruminants ( PPR) infection. Notably, the Index case could be attributed to a sick goat imported from Tanzania. Viral isolation was successful from the lungs leading to the whole N nucleoprotein gene sequencing. Phylogenetic analysis revealed that the strain belongs to the lineage III which includes strains of eastern African origin. In addition, to evaluate the impact of PPR on the Comorian indigenous domesticated ruminant population, a cross-sectional PPR serological survey was conducted between April and July 2013. A low overall PPRV antibody prevalence 2.24% (95% CI [1.38; 3.08]) was detected with a Grande Comore prevalence of 3.34% ( IC = [2.09; 4.63]) with a limited spread of the disease mainly due to farm practices such as limited contacts between farm animals and rapid slaughtering of sick animals. [ABSTRACT FROM AUTHOR]

During 2009, pandemic influenza A(H1N1)pdm09 virus affected humans on Réunion Island. Since then, the virus has sustained circulation among local swine herds, raising concerns about the potential for genetic evolution of the virus and possible retransmission back to humans of variants with increased virulence. Continuous surveillance of A(H1N1)pdm09 infection in pigs is recommended. [ABSTRACT FROM AUTHOR]

Rift Valley fever threatens human and animal health. After a human case was confirmed in Comoros in 2007, 4 serosurveys among ruminants in Mayotte suggested that Rift Valley fever virus had been circulating at low levels since 2004, although no clinical cases occurred in animals. Entomologic and ecologic studies will help determine outbreak potential. [ABSTRACT FROM AUTHOR]

Abstract: Our objective was to identify the risk factors for Salmonella infection in fattening pigs in Reunion Island. Sixty pig farms were studied from April to August 2008 on the whole island. A questionnaire was submitted to the farmers, and samples of fresh faeces and gauze socks were taken to assess the Salmonella status of each herd. 40% of the herds tested positive for Salmonella spp. The most prevalent serovars were S. Typhimurium and S. Derby. The risk of Salmonella infection for the fattening pigs was increased when there was no disinfection at the farrowing stage (OR=5.2), when large numbers of cockroaches were present on the premises (OR=5.5) and when these facilities were not resistant to feral birds (OR=4.5). The risk for Salmonella infection of the herd was decreased when the number of visits from technical personnel was limited (<1 per month) (OR=0.38), when castration of piglets was done after 1 week of age (OR=0.38) and when the all-in all-out system was respected (OR=0.13). [ABSTRACT FROM AUTHOR]

1. The aim was to establish how poultry skin could be efficiently decontaminated without changing its organoleptic properties. 2. Chicken skins were surface inoculated with Listeria innocua and treated with different acid solutions (2 and 10% lactic acid for 1 and 30 min). Surviving bacteria were enumerated immediately after treatment and after 7 d storage at 4°C. 3. Reductions of up to 2.6 log were reached immediately after treatment. The treatment effect persisted for 7 d storage, when the reduction exceeded 4.59 log for the strongest treatment. 4. Residual levels of lactic acid were not significantly higher than in untreated controls, except for the strongest treatment. A tasting panel found no significant difference between controls and samples. 5. After the initial results, an apparently optimal treatment (5% lactic acid for 1 min) was applied on chicken skins' surface inoculated with a mix of Listeria innocua, Salmonella enteritidis and Campylobacter jejuni. Treatment efficacy was assessed immediately after treatment and after 1, 4 and 7 d storage. 6. This treatment seems to be very promising from a food processing standpoint, being fast and allowing decimal reductions of 2.00 log for Listeria innocua and 2.38 log for Salmonella enteritidis after 7 d storage, neither significantly increasing skin lactic acid nor causing any organoleptic modifications to the product. The effect of the treatment is significant after one day storage for Listeria innocua and after 4 d storage for Salmonella enteritidis. [ABSTRACT FROM AUTHOR]

Abstract: Our objective was to investigate the Salmonella and Campylobacter contamination of traditional ready-to-eat street-vended poultry dishes and to assess the association of some restaurant characteristics and cooking practices with the contamination of these meals. One hundred and forty-eight street-restaurants were studied from January 2003 to April 2004 in Dakar. A questionnaire was submitted to the managers, and samples of ready-to-eat poultry dishes were taken. Salmonella spp. was isolated in 20.1% of the 148 street-restaurants studied and in 10.1% samples of poultry dishes. The most prevalent serovars isolated were Salmonella hadar, Salmonella enteritidis and Salmonella brancaster. Campylobacter jejuni was detected in only 3 restaurants and 3 poultry dishes. Not peeling and not cleaning vegetables and other ingredients during meal preparation (OR=3.58), dirty clothing for restaurant employees (OR=4.65), reheating previously cooked foods (OR=5.2), and no kitchen and utensils disinfection (OR=3.47) were associated with an increasing risk of Salmonella contamination. Adequate cooking procedures decreased the risk of Salmonella contamination (OR=0.15). [Copyright &y& Elsevier]

1. The objective of this study was to identify the risk factors for Salmonella spp. contamination of Senegalese chicken carcases during slaughtering. One hundred and twenty traditional slaughterhouses were studied from January 2000 to December 2002 in and around Dakar. A questionnaire was administered to the slaughterers and samples of breast skin were taken to assess the Salmonella spp. status of chicken carcases. 2. Results showed that 43·3% of the chicken batches were contaminated with Salmonella spp., with Salmonella Hadar and Salmonella Brancaster as the two main serovars. 3. Salmonella spp. contamination of the live birds before slaughtering was related to contamination of the carcases after slaughtering. Feed withdrawal before slaughtering and thorough cleaning and disinfection procedures decreased the risk of Salmonella contamination. One individual worker for each slaughtering stage was also associated with a decreased risk of Salmonella contamination. Using scalding water for plucking increased the risk of contamination. 4. These results will help slaughterers to produce safer products for local consumers. [ABSTRACT FROM AUTHOR]

As further confirmation of a first human case of Rift Valley fever in 2007 in Comoros, we isolated Rift Valley fever virus in suspected human cases. These viruses are genetically closely linked to the 2006-2007 isolates from Kenya. [ABSTRACT FROM AUTHOR]

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 6 cfu per gram to 320 cfu 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). [ABSTRACT FROM AUTHOR]