New Zealand a summary of interventions to reduce Campylobacter in poultry

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