Food Standards Australia New Zealand (FSANZ) will set a new production and processing standard for the poultry industry over concerns of rising campylobacter and salmonella poisoning in Australia.
 

The new standard will set regulations to ensure that strict food safety controls cover the entire poultry industry from farm to fork. Last year, there were nearly 18,000 campylobacter cases in Australia, up from 14,750 in 2002. In this year so far, there were already about 8,000 cases. However, the figures are considered to be lower than the real number of infections as many people do not report food poisoning to their doctor.

Industry and food experts agree it is impossible to completely rid chicken meat of the bacteria but they are trying to find methods to reduce it.

Queensland Department of Primary Industries scientist Jillian Templeton said research suggested campylobacter was introduced to poultry shed from outside sources such as wild rodents.

"Manure contaminated with campylobacter can be walked into the shed from outside," she said. Well-maintained footbaths could prevent transmission of the organism.

An industry survey would begin this year to find out contamination factors, according to FSANZ spokeswoman.

The industry is working with FSANZ to reduce bacteria levels in flocks, said Dr Andreas Dubs, executive director of the Australian Chicken Meat Federation.

In addition, FSANZ is also concerned that the level of antibiotics used in the poultry industry could render the bacteria resistant to treatment.