Poultry processing changes cut campylobacter

Poultry processing changes cut campylobacter and save New Zealand millions

NZ Population Health Congress media release, 8 October 2014

Simple changes to poultry processing regulations have ended rising levels of campylobacter in New Zealand, and saved the tax payer nearly $60 million every year, according to a presentation at the NZ Population Health Congress in Auckland.

Gail Duncan, from the Ministry of Primary Industries, said that in 2006 the University of Otago highlighted that the spiralling epidemic of campylobacter in New Zealand was costing the country dearly each year in economic terms due and that this was mainly to the consumption of poultry.

“One of the main symptoms of campylobacter is severe diarrhoea, which makes people extraordinarily uncomfortable. Because it’s also contagious it means people can’t go in to work for around 5-6 days. With a large number of people taking that much time off work it is going to have a significant financial impact,” Ms Duncan said.

At the time rates of campylobacter in New Zealand were up to three times higher than other countries. In response the New Zealand Food Safety Authority (NZFSA) instituted a regulatory compliance programme to make the industry more accountable and reduce instances of the illness.

A complete analysis of poultry processing was conducted by the industry to identify areas for improvement. One of the more effective improvements was in the way chickens were being transported to the processing plants. Often their crates weren’t cleaned between trips, which created unclean environments, contributing to cross-contamination among the chickens.

“Other changes the industry made included upgrading the equipment to make processing more efficient and hygienic, and conducting a complete overhaul of all practices to make sure each step was being conducted in the safest way possible,” Ms Duncan said.

Once the industry undertook changes needed for improvement which were supported by regulatory requirements the results could be seen almost immediately. In 2007 and 2008 there was a 58 percent reduction in cases of campylobacter in New Zealand, and that reduction continues to be maintained.

“With the significant reduction in cases of campylobacter, my research has calculated a saving of $57.4 million every year since the changes began,” Ms Duncan said.

“My research has shown that as a result of the high level of cooperation between the industry and the regulator to implement these changes there has been a very significant improvement in the prevention of this disease.

“Further reduction in campylobacter numbers and further savings to the tax payer of around $20 million are possible if more improvements can be identified by the poultry industry.”

ENDS

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