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Projects for Specific Foodborne Pathogens

Campylobacter

Campylobacter pathways discussion document (ESR Food, 2003-2004)

Campylobacteriosis is the most frequently reported gastrointestinal illness in New Zealand. While it is commonly perceived as "foodborne" of origin, NZFSA recognises that food has not been definitively identified as a primary cause of campylobacteriosis in New Zealand. The goal of this project is to identify the relative importance of food as a transmission vehicle for campylobacteriosis in New Zealand compared to other possible transmission routes that appear to be equally, if not more, responsible for the vast majority of cases. Such routes include contact with farm and feral animals, swimming in contaminated waterways, and the consumption of untreated water and milk. The objective of this project is to prepare a review document identifying the relative importance of different transmission routes for Campylobacter from which NZFSA can determine the likely impact of risk mitigation initiatives for food on the overall rate of this zoonotic disease.

Campylobacter risk model (ESR Food, 2003-2005)

Campylobacteriosis is the most frequently reported bacterial gastrointestinal illness in New Zealand, and because of the common perception as "foodborne" of origin, in particular through poultry meat, ranks high for NZFSA risk management action. The goal of this project is to assist risk management of Campylobacter in poultry by creating a risk model. By elucidating the main pathways by which consumers are exposed to Campylobacter, and intervention strategies that have the greatest effect on Campylobacter, this project will help NZFSA achieve its strategic goal of reducing the incidence of foodborne illness in New Zealand.

Microbiology of uncooked retail meat products: Campylobacter (ESR Food, 2003-2004)

Campylobacteriosis is the most frequently reported bacterial gastrointestinal illness in New Zealand, and because of the common perception as "foodborne" of origin, in particular through poultry meat, ranks high for NZFSA risk management action. While significant data for Salmonella and E. coli O157:H7 are available for raw meat from the National Microbiological Database programme, such data is not available in New Zealand for Campylobacter. This project is a multi-year, countrywide survey of the prevalence and levels of Campylobacter in retail beef, sheep, veal, pork and poultry meat products. The objectives of this project are to define the relative proportionality of exposure and of the disease burden imposed by the various meat species through microbiological survey and by PFGE sub-typing isolates for comparison with human case isolates through the National Typing Database.

Undercooked chicken livers as a vehicle for campylobacteriosis (ESR Food, 2003-2004)

Campylobacteriosis is the most frequently reported gastrointestinal illness in New Zealand, and because of the common perception as "foodborne" of origin, in particular through poultry meat, ranks highest for NZFSA risk management action. Control at the food service end of the farm-to-plate continuum is recognised as at least as important as control during farming or processing. Indeed, adequate cooking of food is the most important means of control. Chicken liver pâté has been associated periodically with outbreaks of campylobacteriosis in New Zealand. Current culinary preferences and an apparent lack of knowledge of the food safety consequences suggest that the risk of disease through chicken liver pâté in the hospitality industry might unacceptably high. This project aims to complete a microbiological evaluation of various chicken liver pâté recipes, identify optimal hygiene practices for preparation of chicken liver pâté and to provide educational material to chefs and chef training schools on safe cooking practices and procedures to minimise the risk of transmission of campylobacteriosis.

Pathogen loading on freshly slaughtered chickens (ESR Food, 2004-2006)

The Campylobacter on poultry meat risk modelling project has identified a significant data gap concerning the number of Campylobacter on birds at the beginning of processing in New Zealand. It is likely that a similar data gap will be identified in the Salmonella on poultry meat modelling project. Most steps in processing can be modelled as changes in numbers on carcasses, but the initial distribution in numbers is required so that the model can produce a distribution of numbers after processing. The goal of this multi-year project is to provide data on the prevalence and numbers of Campylobacter and Salmonella on freshly slaughtered chickens immediately after exsanguination and prior to scalding.

The effect of refrigeration on Campylobacter survival on poultry meat (ESR Food, 2004-2005)

Control of Campyobacter in poultry by deep chilling or freezing is an attractive risk management option. The goal of this project is to assist risk management of Campylobacter in poultry by assessing the effectiveness of temperature controls in the reduction of Campylobacter numbers achieved under standard industry practice and potential new chilling and freezing regimes. ESR will conduct a survey to measure the effect of current "crust freezing" techniques used by industry on surface numbers of Campylobacter, and determine experimentally the freezing rate that results in the greatest reduction in Campylobacter numbers. An assessment of NZ legislation concerning the definition of freezing and related to the scientific parameters concerning chilling and freezing will also be carried out.

Temperature control at retail level (ESR Food, 2004-2005)

A number of quantitative risk assessments for major foodborne microbiological hazards currently under development by NZFSA require a better understanding of the handling of meat during retail processing and storage in order to better determine the extent of pathogen growth at different stages, and under different circumstances. The goal of this study is to acquire a better understanding of the adequacy of temperature control of meat (sheep and poultry) during transport between the slaughterhouse and retail outlet, and during retail processing and display.

Assessment of domestic food handling practices (ESR Food, 2004-2006)

A significant portion of foodborne illness is thought to be caused by unsafe food handling practices in the home. Data on the food handling practices of New Zealanders is limited, with the main sources being three postal and telephone surveys conducted in the 1990s. More accurate and better targetted information is needed to support risk management, particularly the development of risk models to assess potential interventions. A quantity of data is available from Australia, and although this may be useful in some areas are not be applicable to New Zealand. ESR will collate information on consumer food handling via direct measurements in homes and interviews with the public. Information gathered will include the temperature during transport from the retail outlet to the home, the temperature of domestic refrigerators, and room temperatures with respect to defrosting and handling. The potential for cross-contamination will be assessed through observation of the layout of food stored in refrigerators with particular emphasis on the storage of raw meat and poultry in relation to ready-to-eat foods, and microbiological analysis of food contact surfaces. Domestic handling will be simulated in the laboratory to provide quantitative information, especially in relation to transfer rates for bacteria on surfaces.

National typing database (ESR Food, 2003-2005)

A standardised, national, pulsed-field gel electrophoresis (PFGE) microbial sub-typing database is being implemented to allow more effective detection of clonal linkages between human case isolates and food/environmental isolates of Campylobacter, Salmonella, Shiga-toxigenic E. coli (STEC) and Listeria. The National Typing Database will be an important tool facilitating the identification of factors that, if controlled, should reduce the burden of human gastroenteritis in New Zealand. In addition, subsequent research directions will be identified that will enable better management the risks of food-borne disease. All NZFSA sponsored projects that isolate the aforementioned zoonotic hazards will be required to subtype isolates and submit the data to the National Typing Database. The aim of this continuing project is to provide food-specific input into the development of the National Typing Database though completion of PulseNet certification, participation in testing the pilot system, and validation of results from historical NZFSA and MoH projects against the new procedures.