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NZFSA moves to curb Campylobacter rates

30 November 2006

NZFSA, along with researchers, industry groups and international experts, is considering all possible pathways for the spread of Campylobacter in an all-out effort to stem the country’s high levels of reported cases among New Zealanders.

“The more we research, the more we realise how complex this disease is,” says New Zealand Food Safety Authority Executive Director Andrew McKenzie, “and the less likely that any single solution will resolve it.

“We are testing across the environment, from the farm to consumers’ plates and are hopeful that a range of measures introduced as our strategy is implemented will provide better protection for consumers.”

Dr McKenzie was speaking at the launch of NZFSA’s Campylobacter in Poultry Risk Management Strategy 2006-2009 which outlines the organisation’s planned approach.

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.

NZFSA 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 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 Dr McKenzie.

“Poultry is recognised as the likely primary pathway, though it’s believed to be responsible for just half the country’s reported cases. So we are also studying the environment, food in shops, and animals, in our efforts to reduce the country’s unacceptably high infection rates.”

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.

Growing farms are required to operate whole-flock health schemes and preliminary on-farm surveys have been underway for some time. In the next three to six months NZFSA will be working with the poultry industry to assess on-farm biosecurity and update on-farm codes of practice that will reflect the appropriate practices for New Zealand.

In the processing sector work continues on evaluating the effectiveness of immersion chilling and decontamination wash trials on broiler carcasses and updating industry standards and an intense focus on all processing steps. Effective interventions will be incorporated as appropriate into existing risk management programmes.

In the retail sector it’s been suggested that the spread of Campylobacter to other foods and surfaces may be a result of leaky packaging. NZFSA has implemented studies to assess this and is looking at leak-proof packaging, handling and decontamination issues.

“Campylobacter is a global problem,” says Dr McKenzie, “and New Zealand is not alone in searching for a solution. Just as we’re closely watching the rest of the world for progress in this area, other countries are looking to asses the results of the work we’re doing here.

“The question is why does New Zealand seem to have a high rate of human infection? While it is very likely that our reporting systems are better than many other countries, the answer may also be that we have some unique strains of Campylobacter causing illness in New Zealand. Some of the subtypes found here have not been identified previously on other international databases.

“Whatever the reason, we believe that if we can reduce the numbers of bacteria on poultry meat, and reduce the percentage of meat that carries Campylobacter, there is a very good chance that the proportion of campylobacteriosis attributable to food will also reduce.

“Meanwhile, we cannot stress enough that consumers also need to exercise food safety vigilance in the home. While everything possible is presently being done to improve the situation, making sure you heed our very simple ‘Clean, Cook, Cover, Chill’ and ‘20 seconds wash + 20 seconds dry = clean hands’ messages will help to ensure that you and your family have the best chance of avoiding campylobacteriosis.”

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For further information contact Diane Robinson, Senior Communications Advisor: 029 894 2528

For further comment contact Andrew McKenzie, Executive Director: 029 894 2502