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Food Focus August 2008

Multi-pronged approach to control Campylobacter

It has been established that poultry meat is a primary exposure pathway for Campylobacter in New Zealand and NZFSA has a comprehensive strategy in place to reduce levels in poultry and elsewhere

The incidence of human campylobacteriosis in New Zealand is unacceptably high, although trends look promising (see the graph below). There are many pathways for Campylobacter to reach the human population (especially in New Zealand) from both food and non-food sources. Knowing the relative importance of each of these is obviously very important when prioritising areas for control.

Scientific information shows us that poultry meat is the main food pathway. However, as far as current knowledge indicates, poultry accounts for just over half of the identifiable infections. Therefore, whatever is done to address the problem in poultry will only impact on a proportion of the reported cases in New Zealand and NZFSA has adopted a multi-pronged approach to reduce the risk of Campylobacter.

NZFSA’s risk management strategy aims to reduce Campylobacter levels in chicken meat through scientifically robust interventions at appropriate points in the food chain. NZFSA’s strategy spells out a work programme for the next three years. This is updated annually and is currently being reviewed.

The Campylobacter risk management strategy (2007–2010) includes:

• developing targeted controls throughout the food chain

• focusing on hazard -based controls in the medium term

• focusing on risk-based controls in the longer term

• determining the proportionality of poultry compared with other transmission pathways

• intensifying monitoring programmes to establish current baselines and show changes over time

• promoting good hygienic practice (GHP) by consumers

• collaborating with the international science community on all aspects of risk assessment and risk management.

Campylobacteriosis

Campylobacter is a bacterial organism that causes the gastrointestinal disease campylobacteriosis when it lodges in the walls of a person’s intestine. Illness usually strikes within 2–5 days of exposure but can take up to 10 days. Symptoms include general muscle pain, stomach cramps, nausea, headache or fever followed by sudden watery diarrhoea that may contain blood. Most people feel ill for about a week. During the illness, and up to a fortnight afterwards, bacteria are shed from the gut and can survive on hands and moist surfaces for up to an hour.

Information about Campylobacter and NZFSA’s strategy can be viewed here.

New Zealand’s monthly campylobacteriosis rates (source: ESR)