October 16, 2006

 

New Zealand's campylobacter infections in fresh chickens causing concern

 

 

A group of health academics in New Zealand has called for a ban on the sale of fresh chicken after a spate of campylobacter infections.

 

Infections in the country reached a record in May this year with 400 cases per 100,000 people.

 

Their report, published in the latest New Zealand Medical Journal, said at least 800 people were hospitalised each year from campylobacter, costing the country about US$75 million a year. 

 

The bacteria infection comes at a time of rising consumption, which rose exponentially from just 4 kg per person per year in 1981 to 30 kg last year.

 

The report also noted that campylobacter rates in New Zealand were three times higher than in Australia and 30 times higher than in the United States.

 

Fresh chicken should be removed from the food supply and only reintroduced when it poses a very low risk to human health, the report said.

 

Meanwhile, consumers need not be deprived of the popular food altogether, however, they could choose frozen or processed chicken, which has lower levels of bacteria, the report noted.

 

Food Safety Authority representative Tim Knox said the campylobacter rates were a cause for concern and measures were needed to reduce risks.

 

The authority was developing a strategy to reduce campylobacter levels in chicken from production to processing and retail. 

 

Knox added consumers can reduce infections by ensuring chicken was carefully handled and cooked properly.