Marked Campylobacteriosis Decline after Interventions Aimed at Poultry, New Zealand

Abstract

A population-level food safety response successfully reduced disease incidence.

Sequelae of Foodborne Illness Caused by 5 Pathogens, Australia, Circa 2010

“…In 2006, high campylobacteriosis notification rates (>3,800 cases per million population) prompted increased research on Campylobacter spp., which resulted in the introduction of food safety and poultry industry interventions, including Campylobacter spp. performance targets at primary processing plants and promotion of freezing all fresh poultry meat ( 28 ). By 2008, the rate of campylobacteriosis notifications decreased by 54% to 1,615 cases per million population ( 28 ).…”

Global Epidemiology of Campylobacter Infection

“…However, in 2008, this high incidence dropped substantially, to 161.5 cases per 100,000 population, due to successful intervention strategies within the poultry sector in this region (discussed further below) (73). Epidemiological data available from 364 patients with campylobacteriosis from New Zealand, obtained through telephone and postal questionnaires, showed that 47% of the cases were due to consumption of contaminated food, 27.7% from direct contact with animals, 6.9% from overseas travel, 3.3% from consumption of contaminated water, and 11% from an unknown mode of transmission (74).…”

“…A particular highlight is the success observed in New Zealand following regulatory interventions implemented by the New Zealand Food Safety Authority to reduce Campylobacter transmission in the poultry sector. Following the advent of these interventions, the incidence of campylobacteriosis in this country decreased by 50% from 2006 to 2008 (from 383 to 157 cases per 100,000 population) (73). As part of these interventions, poultry processers monitored and reported the prevalence of Campylobacter species in poultry flocks and levels of contamination in poultry carcass rinsates, after which mandatory performance targets were introduced.…”

Cost-Effectiveness of Interventions To Control Campylobacter in the New Zealand Poultry Meat Food Supply

“…These included improved control of primary processing conditions (optimizing pH and chlorine levels in spray washes and immersion chillers), purchase of new equipment such as evisceration machines and spray washers, and occasional use of acidified sodium hypochlo rite baths (3,22). The changes made varied between plants.…”

“…There was a reduction of approxi mately 50% (from 383 to 157 cases per 100,000 population) in the number of reported cases from 2006 to 2008 linked to a variety of interventions in the poultry meat food chain (22).…”