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Campylobacter in Poultry – Risk Management Strategy 2007 - 2010
5 Annex 1: Completed and Current Scientific work
1. Surveillance
1.1 Completed scientific work
Campylobacteriosis in New Zealand: Results of the Magic Study
A multi-centre case-control analysis of gastroenteritis induced by Campylobacter carried out by ESR for Ministry of Health and Public Health Commission.
A systematic review of the aetiology of human campylobacteriosis in New Zealand
A systematic review of the available evidence around the aetiology of human campylobacteriosis in the New Zealand setting, including a consideration of the scientific quality of that evidence (particularly foodborne transmission).
Evaluation of the foodborne disease outbreaks/human health surveillance interface
An evaluation of current foodborne disease surveillance with the aim of improving the quality of epidemiological information that is gained from foodborne disease surveillance, investigation and reporting.
1.2 Current scientific work
Acute gastro-intestinal studies (NZFSA/ESR 2005-2007).
A series of studies to estimate the burden of disease associated with acute gastro-intestinal illness in New Zealand and associated under-ascertainment in the surveillance process.
Enhancing surveillance of potentially foodborne enteric diseases in New Zealand (NZFSA/Massey University and MidCentral Health, 2006-2008)
Determining source attribution mainly through the comparison of Campylobacter profiles using MLST typing and trialling new methods and processes for public health management.
Comparison of human and poultry Campylobacter isolates utilising MLST in two additional centres with those available in Manawatu (NZFSA/ESR and Massey University, 2008).
Determining whether the human and poultry Campylobacter jejuni isolate findings from the present Manawatu attributions studies are indicative for other areas in New Zealand.
Development and application of new tools for the analysis of campylobacter surveillance data: identifying the spatial and temporal determinants of raised notifications in New Zealand (NZFSA/Massey University and ESR, 2007-2008).
Development of a model based approach for the identification of risk factors / determinants of the spatial and temporal determinants of Campylobacteriosis notifications in New Zealand.
Systematic reporting of epidemiology of potentially foodborne disease in New Zealand (NZFSA/ESR 2007-2008)
Development and implementation of a reporting system for potentially food-borne diseases in New Zealand that meets the needs of the NZFSA risk management framework and associated projects.
The relative contribution of food pathways to the burden of human campylobacteriosis in New Zealand (NZFSA/Massey University, 2005-2009).
A NZFSA funded PhD programme
2. Good Operating Practice and hazard based controls
2.1 Completed scientific work
Campylobacter jejuni / coli in poultry
A risk profile that discusses issues relating to campylobacter in poultry.
• Campylobacter jejuni/coli on mammalian and poultry offals
• A risk profile that discusses issues relating to Campylobacter in red meat and poultry offal.
• Campylobacter jejuni/coli on red meat
• A risk profile that discusses issues relating to Campylobacter and uncooked bovine, ovine and porcine meat.
Undercooked chicken livers as a vehicle for campylobacteriosis
A microbiological evaluation of chicken liver pate recipes, resulting in identification of optimal hygiene practice for preparation and provision of educational materials
Campylobacter pathways discussion document
A review document identifying the relative importance of different transmission routes for Campylobacter.
Pathogen loading on freshly slaughtered chickens
Data on the prevalence and numbers of Campylobacter on freshly slaughtered chickens immediately after exsanguination and before scalding
The effect of refrigeration on Campylobacter survival on poultry meat
An evaluation of the effectiveness of temperature controls in the reduction of Campylobacter numbers achieved under standard industry practice and potential new chilling and freezing regimes is assessed.
Domestic food practices in New Zealand – Freezer survey
A survey to provide baseline information on domestic freezer types commonly in use in New Zealand. Information on typical domestic freezer temperatures was collected. Freezing and thawing temperature profiles for chicken samples were recorded with a view to generating information to support a more quantitative assessment of the effects of freezing.
2.2 Current scientific work
On-farm factors for Campylobacter infection of poultry (NZFSA/ESR 2006 – 2007)
The identification of on-farm risk factors that contribute to the Campylobacter status of New Zealand poultry flocks. Current control measures for those on-farm risk factors will be analysed including how widely they are implemented and their likely effectiveness.
Assessment of domestic food handling practices (NZFSA/ESR 2006-2007)
The further investigation of Campylobacter transfer rates and the risk of consuming foods that have been prepared by barbecuing.
Resuscitation of putative viable but non-culturable foodborne bacteria of significance to New Zealand (NZFSA/ESR 2006-2008)
The assessment of the ability of foodborne pathogens (including Campylobacter) to enter into, and emerge from, a putative viable but non culturable state.
Quantifying the reduction of Campylobacter jejuni on skin-on chicken breasts frozen and stored for up to 10 weeks in a domestic freezer (NZFSA/ESR 2007)
Establishment of the reduction of the numbers of two Campylobacter isolates following simulated domestic freezing and frozen storage for up to 10 weeks.
Quantification of Campylobacter from internal and external carcass rinsates (NZFSA/ESR 2007 – 2008)
Quantification of the numbers of Campylobacter recovered from the rinsates of poultry after dressing. The intention is to establish the distribution of Campylobacter on various parts of the chicken carcass.
Effect of Commercial Freezing on Reduction of Campylobacter on Poultry (NZFSA/ESR 2007 – 2008)
The quantification of the effect of commercial freezing followed by simulated distribution and domestic storage on levels of Campylobacter on skin-on chicken breast portions.
Leakproof packaging (NZFSA/ESR 2007 – 2008)
A survey of drip from poultry (whole birds, portions and livers if available) that has been leak proof packaged. The amount of fluid will be measured and presence or absence of Campylobacter will be established. Campylobacter will be enumerated if present.
The handling of leak proof packaged product by consumers will be evaluated as will be the possible contamination of the kitchen.
Evaluation of on-farm risk factors (NZFSA/ESR 2007 – 2008)
Clarification of the role of selected pathways with regard to flocks becoming positive for Campylobacter. Practical measures related to selected pathways for reducing the probability of Campylobacter being introduced into a flock will be evaluated. This project builds on project “On-farm factors for Campylobacter infection of poultry”.
• Effectiveness of current GOP on level of faecal contamination and cross contamination (NZFSA 2007-2008)
• Assessment of the effect of good operating practice as documented in the Processors Code of Practice - primary processing on decreasing the level of visible faecal contamination/cross contamination
3. Risk-based Controls
3.1 Completed Scientific work
Comparative risk model: Campylobacter spp. In red meat and poultry
A computer based model constructed to estimate and compare exposures of New Zealanders to Campylobacter from three types of red meat (sheep, pig meat, beef) and poultry.
Preliminary relative risk assessment for Campylobacter exposure in New Zealand (Enteric Zoonotic Disease Modelling Group)
Web link: http://www.zoonosesresearch.org.nz/
Two models, one of which explores the relative importance of four of the most commonly identified infection exposures and the other which explores the persistence of Campylobacter in a rural setting.
Quantitative Risk Model: Campylobacter spp. in the poultry food chain
A quantitative risk model that investigates Campylobacter spp. contamination in the processing and consumption stages of the New Zealand poultry food chain.
3.2 Current Scientific work
Secondary Processing of Poultry (NZFSA/ESR 2006-2007)
Improvement of the model for Campylobacter contamination through the poultry food chain; particularly in regard to the modelling of secondary processing, to assist risk management of campylobacteriosis.
Comparative exposure model: Incorporation of Campylobacter in poultry and red meat (NZFSA/ESR 2006 – 2007)
Integration of existing files for Campylobacter in poultry and meat into the ‘Preliminary relative risk assessment for campylobacter exposure in New Zealand’
Campylobacter in food and the environment, examining the link with public health (NZFSA, ESR, Massey University, MfE, NIWA, 2007 - 2010)
NZFSA together with the Ministry for the Environment (MfE) have been awarded $735,000 to help further research into Campylobacter. The grant, from the Ministry of Research, Science and Technology, will be made available over three years. The work will assist in better understanding the links between human health and the environment.
4. Monitoring
4.1 Completed Scientific work
Establishment of the National Microbiological Database
NZFSA has established a microbiological monitoring programme to estimate on a national basis, the prevalence of Campylobacter in flocks (sheds) of poultry at slaughter and the prevalence and numbers of Campylobacter on poultry carcasses after processing and primary refrigeration. This programme will be ongoing.
New Zealand Food Safety Authority
68-86 Jervois Quay
PO Box 2835
Wellington
NEW ZEALAND
Phone: +64 4 894 2500
Fax: +64 4 894 2501
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