The study
was performed using presence/absence cecal testing and Campylobacter spp. contamination levels in poultry carcass rinsates.
Specific
food safety and poultry industry interventions were implemented beginning in
2006, in line with NZFSA’s strategy for reducing the incidence of foodborne
campylobacteriosis (Table).
From April
2007, poultry processors monitored and reported to the NZFSA-administered
National Microbiological Database Campylobacter
spp. prevalence in poultry flocks by using presence/absence cecal testing
and Campylobacter spp. contamination
levels in poultry carcass rinsates at the end of primary processing (see Table).
In April
2008, mandatory Campylobacter spp.
performance targets were introduced based on enumerated levels of Campylobacter
spp. contamination on poultry carcasses at the end of primary processing, with
escalating regulatory responses if targets were not met (22). NZFSA has
subsequently released an updated Campylobacter Risk Management Strategy (23).
Key
informants noted that attention to detail with hygienic practices throughout
production and primary processing and alterations to the immersion-chiller conditions
were key areas in which improvements were made. T
The
monitoring of Campylobacter spp.
contamination levels in poultry carcass rinsates at the end of primary
processing and setting mandatory Campylobacter
spp. performance targets (rather than mandating specific interventions)
were viewed by both industry and regulator informants as key facilitators of
the strategy’s success.
Source: http://wwwnc.cdc.gov/eid/article/17/6/10-1272-f3
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