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Food Focus May 2007

Research programmes on track

Last year NZFSA launched its plan to tackle New Zealand’s unacceptably high number of cases of campylobacteriosis. Food Focus provides an update on several areas of exploration and study now well underway.

“Work on NZFSA’s Campylobacter risk management strategy is progressing well,” says Executive Director Andrew McKenzie.

“With the cooperation of the poultry industry, NZFSA put a data collection process in place in March which will help monitor the prevalence of Campylobacter in flocks and on carcasses.”

The data will, among other things, help identify seasonal, geographic and demographic factors that may impact on flock prevalence; poor performing sheds and farms; opportunities for continuous improvement (reduction) in flock prevalence and in the number of birds in a flock that may be infected.

Sources of infection

NZFSA, Massey University and MidCentral Health’s work on determining the actual (rather than suspected) source of infection to enhance surveillance is also on track. This work, centred in Manawatu, involves an intensive analysis of cases as soon as possible after diagnosis.

“It will aid in-depth investigation of the precise circumstances that led to the cause of the foodborne illness, such as cross-contamination and under-cooking.”

Intervention practices

One of the industry-led trials aimed at reducing Campylobacter levels at poultry-processing premises has been delayed until later in the year because of a fire at the original site.

“We are now talking to various poultry companies to look at other intervention options being trialled and have called for data to be submitted for consideration,” says Dr McKenzie. “We are also seeking alternative ways of getting valid data should further delays eventuate.”

Risk-based advice

The first version of an internationally peer-reviewed risk model has been finalised. This will help assess the effects of different interventions under a given set of conditions.

Work on identifying and determining the effectiveness of international industry best-practice on farms and in processing continues apace, as does the development of codes of practice to describe appropriate control measures within these two parts of the food chain.

Packaging

An evaluation of packaging has also begun. The results will help assess the hazards and feasibility of controls such as leak-proof packaging and package handling during food preparation.

Informing consumers

NZFSA is also looking at what can be done to better inform consumers of the risk poultry may pose from the presence of Campylobacter, with labelling one of the key options being considered.

“NZFSA’s approach is in line with that being taken internationally to address the problem of the presence of Campylobacter in poultry,” says Dr McKenzie. “We want to produce the greatest reductions in bacteria numbers as early as possible in the food chain (that is, as close to the farm as is practical and effective), as well as make further reductions at as many other points as are also practical and effective.

“The strategy is also pragmatic and recognises that, because Campylobacter is a natural part of the gut bacteria of poultry, it is unlikely to be completely eliminated.

“For this reason, consumer information will always be a key element of poultry food safety, just as it is with many other foods.”

Handling practices

Research is also underway to determine the level and impact of cross-contamination during handling in consumer environments. A household study on poultry temperature profiles during freezing and thawing in the domestic environment is near completion, and studies on the degree of survival of Campyobacter after freezing are about to begin.

Risk management strategy

NZFSA’s Campylobacter in Poultry – Risk Management Strategy 2006–2009 was launched in November 2006. It sets out the objectives for the raft of research and trialling already underway and identifies key milestones for the development and implementation of control measures.