Volume 17, Number 6—June 2011
Research
Marked Campylobacteriosis Decline after Interventions Aimed at Poultry, New Zealand
Ann Sears, Michael G. Baker
, Nick Wilson, Jonathan Marshall, Petra Muellner, Donald M. Campbell, Robin J. Lake, and Nigel P. French
, Nick Wilson, Jonathan Marshall, Petra Muellner, Donald M. Campbell, Robin J. Lake, and Nigel P. FrenchTable
Key regulator and industry interventions and activities introduced in 2006–2008 to reduce poultry-associated foodborne campylobacteriosis, New Zealand*
| Step | Initiative | Aim | Comments |
|---|---|---|---|
| Primary production | Development of voluntary Broiler Growing Biosecurity Manual by industry, building on existing industry biosecurity manuals and codes of practice | Identify effective on-farm biosecurity procedures in the New Zealand context; set industry best practice for on-farm biosecurity to help prevent Campylobacter spp. infection of flocks | Implemented in August 2007; developed by industry based on evaluation of existing on-farm biosecurity procedures and review of national and international best practice† |
| Improvements in procedures for catching and transporting birds and for cleaning/drying of transport crates | Reduce possible cross infection between infected and non-infected birds during transport | ||
| Monitoring and reporting prevalence of Campylobacter spp. in cecal samples taken from birds from each growing shed each time birds are sent for processing |
Determine the proportion of infected flocks; aid investigation of risk factors for flock infection; identify poor-performing farms |
Implemented April 2007; reported to National Microbiological Database, administered by NZFSA‡ |
|
| Processing | Monitoring and reporting enumerated levels of Campylobacter spp. from rinsates of bird carcasses exiting the immersion-chiller (at the end of primary processing) | Assess the effectiveness of risk mitigation strategies implemented on-farm and during processing in reducing Campylobacter spp. levels; inform development of national targets for Campylobacter spp. contamination at the end of primary processing | Implemented April 2007; reported to the National Microbiological Database, administered by NZFSA |
| Industry exchange of information and implementation of improvements during primary processing (particularly immersion-chiller conditions) | Identify cost-effective processing interventions that reduce the levels of Campylobacter spp. on broilers at completion of primary processing; inform an updated industry Code of Practice for primary poultry processing | 2006–2008 | |
| Implementation of an updated industry Code of Practice for primary processing of poultry (slaughter and dressing) | Set industry best practice for primary processing based on knowledge gained from previous processing trials | Issued August 24, 2007; implemented March 2008§ | |
| Mandatory targets for Campylobacter spp. contamination levels on poultry carcasses after primary processing |
Enable regulatory action to occur if poultry processors exceed a certain level of Campylobacter spp. contamination on broiler carcasses at the end of primary processing (on exiting the immersion-chiller) |
Implemented April 2008; reported to the National Microbiological Database administered by NZFSA |
|
| Retail | Voluntary use of leak-proof packaging | Reduce potential for cross-contamination from contaminated packaging in retail and home settings | Introduced for whole carcasses by most primary processors. Introduced for portion packs by some supermarkets |
| Intermittent monitoring of Campylobacter spp. contamination of retail poultry |
Assess Campylobacter spp. levels in retail packs purchased by consumers; inform interventions and code of practice for secondary processing |
Reflects Campylobacter spp. levels at primary processing and subsequent changes due to secondary processing, storage, distribution, and processing/handling at the retail outlet |
|
| Consumer |
Enhanced consumer education |
Increase public awareness of food safety risk mitigation behaviors |
Initially instigated in 1998 by NZFSA and the existing New Zealand Food Safety Partnership |
| Other | Enhanced human campylobacteriosis surveillance and source attribution research | Monitor source attribution of human campylobacteriosis to guide future interventions | Source attribution work is ongoing to monitor the proportion of human campylobacteriosis cases attributable to different sources and transmission pathways |
*NZFSA, New Zealand Food Safety Authority.
†www.pianz.org.nz/Documents/Version_1.pdf.
‡Mandatory cecal testing was discontinued July 2009.
§www.foodsafety.govt.nz/elibrary/industry/Code_Practice-Zealand_Food.htm.
