This report describes the development of a quantitative risk model to investigate Campylobacter spp. contamination in the processing and consumption stages of the New Zealand poultry food chain. It covers work during the period 2003-2006.

Since April 2007, a testing programme has been in place at New Zealand poultry primary
processing plants to determine the Campylobacter spp. status of birds entering primary
processing, and carcasses at the end of processing. The end of processing testing includes
rinsing of carcasses taken after the immersion chiller, plating of a rinse subsample, and
counting of Campylobacter colonies, if present.

An epidemic of Salmonella Brandenburg abortions in sheep in the South Island, peaking in 2000, and consequential increase in human cases and detections on sheep meat resulted in a "Quantitative risk assessment of Salmonella in sheep meat produced in New Zealand (Sal-QRA)". The Sal-QRA programme has identified the prevalence and levels on carcass meat of Salmonella after slaughter, and demonstrated a significant decrease during processing. Similarly, the failure to identify any cases-control association with consumption of sheep meat suggests that a foodborne route of infection is not contributing significantly to the burden of S. Brandenburg cases.

The consumption of watercress infected with enteric pathogens could potentially cause
serious gastrointestinal illness (e.g. Campylobacteriosis) and people gathering watercress
could also be at risk of infection from contact with contaminated surface waters. Excessive
heavy metal contamination of watercress may also cause adverse health effects.

Prepared for New Zealand Food Safety Authority under project mfsc/08/03/06 “Longitudinal mapping of Campylobacter on poultry carcasses” as part of overall contract for scientific services by Dr Susan Paulin Institute of Environmental Science & Research Limited. January 2011

The main objective of this work was to identify means that could be employed to minimise
risk and reduce the burden of campylobacteriosis in the New Zealand population by reducing the numbers of Campylobacter on fresh poultry meat. An assessment was to be made of the effectiveness of temperature controls by freezing or chilling in the reduction of
Campylobacter numbers achieved under standard industry practice, and under potential new chilling regimes.

Final Report on a Contract Research Project Conducted by Massey University for NZ Food Safety Authority - March 2011

Domestic food practices in New Zealand:
Quantifying the reduction of Campylobacter Jejuni on skin-on chicken breasts frozen and stored for up to 10 weeks at -12°C

This project was initiated to quantify the reduction of two Campylobacter jejuni strains,
STu48 and ST474, following commercial freezing (-30°C), commercial frozen storage (-
21°C) for two weeks and domestic storage (-18°C) for a further eight weeks. Significant but
variable reductions in C. jejuni numbers were observed over time for both strains, with
reductions most rapid during the 14 days of commercial frozen storage.

Campylobacteriosis is the most frequently reported gastrointestinal illness in New Zealand, with greater than 50% of cases being attributed to consumption of chicken (Eberhart-Phillips et al., 1997). A recent commentary by Baker and colleagues (2006) on the rates of Campylobacter infection in New Zealand has suggested that all fresh poultry should be temporarily withdrawn from the food supply and replaced with frozen or processed alternatives.

NZFSA has a performance goal for human campylobacteriosis of a 50% reduction in
foodborne component after a period of five years. To achieve this, a Campylobacter Risk
Management Strategy has been put in place. To inform both the risk management and risk
communication activities of the Strategy, information on the knowledge, attitudes and beliefs with respect to Campylobacter in poultry and food-borne campylobacteriosis in humans is essential.

One hundred and seventy-five samples of diced or minced retail chicken meat were tested
for the prevalence and concentration of Campylobacter spp. to measure the impact of
introducing the mandatory Campylobacter performance target (CPT) to primary broiler
chicken processing on Campylobacter spp. levels in retail uncooked chicken meats. Samples were obtained from retail outlets in Auckland, Hamilton, Wellington, Christchurch and Dunedin using the protocol of the 2003–2004 survey. Data generated on the prevalence and concentration of Campylobacter spp. in the chicken meat samples were compared with those from the survey conducted in 2003–2004.

The poultry industry and supermarkets in New Zealand have recently introduced leak-proof packaging for retail sale of whole birds and a proportion of packs of portions. This is intended to eliminate the risk of leaking drip fluid from these products contaminating the retail environment, and provided the products are properly handled by consumers, provides the potential for preventing cross contamination in the home. This study had the aim of providing basic data on the amount of drip retained within this type of packaging, and the numbers of Campylobacter spp. in the liquid.

Campylobacteriosis is the most frequently reported bacterial foodborne illness in New Zealand and a major route of infection with Campylobacter spp. is contaminated food consumption. A recent attribution study conducted in the Manawatu district of New Zealand has identified poultry meat as a primary exposure pathway of campylobacteriosis (Mullner et al., 2009).

Report of a microbiological survey of Salmonella in and on eggs available through retail outlets in Auckland and Christchurch.

The bacterial pathogen Salmonella, the illness it causes, and ways to control it.