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Campylobacteriosis in New Zealand. Part one – the early days

Study of how New Zealand’s scientists, regulators and the poultry industry worked together to deal with campylobacteriosis, a problem bug spiralling out of control.

Year of Publication2010

In the UK, the bacterial pathogen campylobacter is the number one cause of human gastrointestinal illness. The same is true in other developed countries and in New Zealand in particular, where surveillance data for 2006 revealed an unacceptable 15,873 cases of reported campylobacteriosis. At a rate of 379 cases per 100,000 people, this was three to four times the disease rates reported for Australia and England and Wales, respectively, and 30 times that reported for the USA. One thing we are certain of is that it has a predilection for chickens and it has been estimated that the consumption of undercooked contaminated chicken meat contributes to 70% of campylobacteriosis cases in the UK. So why have New Zealand’s campylobacter disease rates been higher than in other countries, and what has been done to deal with the situation?

Citation

McIntyre, L.; Lee, J.; Biggs, R. (2010) "Campylobacteriosis in New Zealand. Part one – the early days"International Food Hygiene 21 (5) pp 21-22

This item is categorised as follows

• Subject Collection > Food & drink > Poultry products
• Subject Collection > Food & drink > Food & health
• Subject Collection > Food & drink > Food hygiene
• Subject Collection > Food & drink > Meat & processed meats

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