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NZ strategy for the reduction of foodborne campylobacteriosis

NZ strategy for the reduction of foodborne campylobacteriosis. Peter van der Logt, Science Group. Background. NZFSA’s mission To protect consumers To enhance NZ’s position as a trusted supplier of food High rates of campylobacteriosis in NZ reflect an unacceptable health burden

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NZ strategy for the reduction of foodborne campylobacteriosis

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  1. NZ strategy for the reduction of foodborne campylobacteriosis Peter van der Logt, Science Group

  2. Background • NZFSA’s mission • To protect consumers • To enhance NZ’s position as a trusted supplier of food • High rates of campylobacteriosis in NZ reflect an unacceptable health burden • Raw poultry is considered to be a primary exposure pathway • Risk management strategy required

  3. Objectives • To reduce the incidence of foodborne human campylobacteriosis • To improve knowledge of food attribution • To understand the relative value of different interventions throughout the food chain in reducing risks to human health

  4. Objectives (continued) • To make informed risk management decisions on appropriate control measures and their implementation • To design and implement an ongoing monitoring and review programme to assess the effectiveness of risk management decisions

  5. Work streams of the strategy • Development and implementation of • Monitoring and surveillance activities • Hazard based controls • Risk based controls • Communication • International collaboration • Other stakeholders

  6. Monitoring throughout the food chain • Caecal sampling of all cuts at slaughter, NMD information on farms • Carcass rinses (2/day at large premises), NMD information on processing plants

  7. Surveillance of foodborne illness • Received report on Acute Gastrointestinal Illness (AGI) study from ESR • Enhanced surveillance of potentially foodborne enteric diseases in NZ (Massey University and MidCentral Health, 2006-2008) • Relative contribution of food pathways to the burden of human campylobacteriosis (NZFSA funded Massey University PhD student 2005-2009) • Commissioned MLST geographic comparison study

  8. Hazard based controls • Draft report on transfer rates received from ESR • On-farm survey (ESR) results expected soon • Domestic freezing (ESR) • Received report on temperature profiles • Received preliminary results of domestic freezing experiment • Planning more experiments

  9. Hazard based controls • Various decontamination trials carried out by industry • Leak proof packaging • Hazard based control paper in preparation • Identifies options (and limitations) for controls • ‘Living document’

  10. Risk based controls • Campylobacter in poultry model by ESR • Successful, with Ministry for the Environment, in acquiring grant from Cross Departmental Research Pool • To evaluate the role of the environment and relative contribution of various foods • Collaboration between NIWA, ESR, EpiCentre, MfE and NZFSA

  11. International Collaboration (Codex) • New Zealand and Sweden leading the development of a new international Code of Hygienic Practice for Salmonella and Campylobacter in Young Chickens (Broilers) and Chicken Meat. • About 30 countries and international organisations have volunteered to be part of the working group • First meeting June 2007 in Uppsala, Sweden, to work out a plan of attack for development of the Code.

  12. International Collaboration Med-Vet-Net • Med-Vet-Net Workpackage 24 • Comparison of Campylobacter risk assessment models: Towards a European consensus model? • Presentation at Med-Vet-Net workshop in Copenhagen January 2007

  13. Communication/collaboration with stakeholders • Media (TV, radio, press) • NZFSA consumers’ forum • PIANZ & members of industry • Meat retailers • World Poultry Science Association (NZ branch) • Growers • NZFSA Academy

  14. Concluding comments • Serious problem with no easy solution • Many projects currently in progress • Multi-pronged approach

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