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Food Focus August 2007

Keeping Campylobacter out of the retail chain

The continued rise in cases of campylobacteriosis in New Zealand, and the role poultry plays in this rise, have led NZFSA and industry to review current actions for controlling Campylobacter. A ‘through-chain’ approach is being used to investigate potential sources of contamination anywhere between the farm and the table

Although means are actively being sought to find the ‘silver bullet’ that might eliminate, or at least reduce Campylobacter early in the chain, recent research has focused on preparation and packaging of poultry for retail sale.

The link between poultry handling and campylobacteriosis has been extensively discussed in the media. NZFSA and industry are investigating ways to reduce the Campylobacter load in poultry throughout the chain, such as identifying poultry handling habits in the retail sector that can minimise cross-contamination.

The possible spread of Campylobacter to other foods and contact surfaces in food premises, transport and in the home may also be compounded by leaking packages. NZFSA is implementing studies to assess this hazard pathway, and is evaluating the current approaches taken in handling and packaging poultry for retail sale.

Chris Hewins, NZFSA Programme Manager (Retail Sale) has been visiting a range of premises, to observe the handling and wrapping of meat and poultry to determine whether current processes are effective in minimising the spread of Campylobacter.

Leak-proof packaging needed

He said customer complaints about meat products leaking in display cabinets, trolleys, at check-out counters and into shopping bags, should be of concern to supermarkets and other meat outlets because of the potential risk of cross-contamination of other foods and surfaces. While some supermarkets provided extra plastic bags for customers, this relies on customers being proactive; and by the time they have placed their purchase in the bag, they may already have meat juices on their hands. Chris said “the best way forward is to minimise contact with the contents of food packages until they open them in their own kitchen”.

Using leak-proof packaging would be highly desirable. Some supermarkets are moving toward systems that better contain products, but not all outlets have implemented leak-proof packaging.

Separate the lines

Cross-contamination during packing in supermarket and other butcheries is another area of concern. Chris said strict processes needed to be in place to prevent contact between poultry and other meats, for instance when only one wrapping machine or packing surface was available. This can be achieved by preparing and wrapping different meats at different times, eg: red meat before poultry, followed by thorough cleaning and sanitising of surfaces and machinery. For it to be effective, all those involved need to understand the purpose of these practices for reducing potential cross-contamination from poultry. It should also be clearly described in any food safety programme the retail outlet had.

Food Standards Code requirements mean that packaging should include instructions for safe handling and storage.

Chris would like to hear of examples of successful packaging processes or other hygiene issues that affect the poultry and meat retail sector. You can contact him on 04 894 2567 or 029 894 2567 or email chris.hewins@nzfsa.govt.nz.

NZFSA’s Campylobacter strategy – what it involves

Launched in November last year, NZFSA’s Campylobacter in Poultry Risk Management Strategy 2006–2009 outlines the organisation’s planned approach to combating the country’s high levels of campylobacteriosis.

The document lays down the objectives for the raft of research and trialling already underway and sets out key milestones for the development and implementation of control measures.

Research to date suggests that not all strains of Campylobacter may cause illness in people. Some subtypes appear to have little or no adverse effect at all, while for other types, even very low numbers of bacteria will cause people to become quite ill.

“The simple presence of Campylobacter in a food is not a good indicator and it seems that a limited number of genotypes are causing the trouble,” says Andrew McKenzie, NZFSA Acting Chief Executive. “What we do know is that the organism is part of the natural gut bacteria of most birds, and poultry often carries it. Work has confirmed that multiple measures need to be applied throughout the food chain to minimise levels of this bacteria in raw poultry.”

NZFSA has adopted a whole-of-food-chain approach to fighting the disease. All of the processes and procedures in place at each stage between rearing and eating poultry are under close scrutiny, with assistance from industry.

Working alongside industry, NZFSA is determining the level of Campylobacter in poultry and the effectiveness of different control mechanisms at every stage, for example:

• at point of slaughter – a national broiler poultry flock monitoring programme is identifying both good and poor performing farms to establish desirable practices

• at the end of initial processing – a national monitoring programme is counting the number of Campylobacter on carcasses (this number should reduce as control measures are continually improved)

• at retail – leak-proof packaging is being evaluated

• at home – the effectiveness of home freezing is being assessed.

The complex nature of the problem is internationally recognised. Late last year a Joint World Health Organization/Food and Agriculture Organization (FAO/ WHO) Codex Alimentarius Commission group was set up to look into the issue. New Zealand was asked to lead, in cooperation with Sweden, the development of a new international ‘Code of Hygienic Practice for Salmonella and Campylobacter in Young Chickens (Broilers) and Chicken Meat’. About 30 countries and international organisations have volunteered to be part of the working group which recently met for the first time in Uppsala, Sweden, to work out a plan of attack for development of the Code.

These are just some of the many programmes identified in the strategy, which can be downloaded from the website: www.nzfsa.govt.nz.

Trends in food packaging

Food safety is a huge concern for any processor. Packages must be able to contain any bacteria associated with the product, as well as keep other bacteria out. Hence some innovations in the meat, poultry and seafood categories currently seem to revolve around packaging technology.

But while consumers demand food safety, they also want convenience. So processors are faced with the challenge of providing safe food and convenience in the one product. In a recent US survey, consumers were also willing to pay more for packaging that ensured freshness.

In the EU, meat and poultry packaging trends are dictated by consumers who want food safety, traceability, hygiene, quality, and convenience. The driver behind these trends is primarily food fears from disease.

Another trend requested by consumers, visible more in the UK and Northern Europe, is environmental-friendliness through chlorofluorocarbon-free, or biodegradable packaging options with less weight and volume.