Keeping Campylobacter out of the retail chain

We must avoid the possible spread of Campylobacter to other foods

The continued rise in cases of campylobacteriosis in New Zealand, and the role poultry plays in this rise, have led NZFSA and industry to review current actions for controlling Campylobacter. A ‘through-chain’ approach is being used to investigate potential sources of contamination anywhere between the farm and the table. Recent research has focused on preparation and packaging of poultry for retail sale.

The link between poultry handling and campylobacteriosis has been extensively discussed in the media. NZFSA and industry are investigating ways to reduce the Campylobacter load in poultry throughout the chain, such as identifying poultry handling habits in the retail sector that can minimise cross-contamination.

Chris Hewins, NZFSA Programme Manager (Retail Sale) has been visiting a range of premises, to observe the handling and wrapping of meat and poultry to determine whether current processes are effective in minimising the spread of Campylobacter.

Customer complaints about meat products leaking in display cabinets, trolleys, at check-out counters and into shopping bags, should be of concern to supermarkets and other meat outlets because of the potential risk of cross-contamination of other foods and surfaces. While some supermarkets provided extra plastic bags for customers, this relies on customers being proactive; and by the time they have placed their purchase in the bag, they may already have meat juices on their hands. Chris said “the best way forward is to minimise contact with the contents of food packages until they open them in their own kitchen”.

Using leak-proof packaging would be highly desirable. Some supermarkets are moving toward systems that better contain products, but not all outlets have implemented leak-proof packaging.

Food safety is a huge concern for any processor. Packages must be able to contain any bacteria associated with the product, as well as keep other bacteria out. Hence some innovations in the meat, poultry and seafood categories currently seem to revolve around packaging technology.

Fuente: Food Focus, August 2007

http://www.nzfsa.govt.nz/publications/food-focus/2007-08/index.htm

Aporte: Constanza Vergara