September 15, 2022

 

Consumption of chicken meat identified as main cause of Campylobacter infection in Australia

 

 

The main risk factor for Campylobacter infection in Australia is consuming chicken meat, according to a recently published study.

 

Researchers recruited confirmed cases of campylobacteriosis reported to some health departments from February 2018 through October 2019. Controls came from notified influenza cases in the previous 12 months. There were 571 Campylobacter cases and 586 controls.

 

Important risk factors included eating undercooked or cooked chicken or owning a dog aged less than six months, according to the study published in the journal BMC Infectious Diseases.

 

Scientists estimated that 42% of campylobacteriosis cases in the study were attributable to cooked or undercooked chicken.

 

The risk associated with eating cooked chicken may be explained through surface or utensil cross-contamination from raw chicken during meal preparation, or patients being unaware they consumed undercooked chicken, according to the study.

 

Risk factors remained similar when analysed for Campylobacter jejuni. Unique risks for Campylobacter coli infection included eating chicken pâté and delicatessen ham, chicken, turkey, or beef, also known as cold cuts or sliced meats.

 

Eating delicatessen meats was attributed to 31% of Campylobacter coli infections and eating chicken pâté attributed to 6%.

 

Australia has a high incidence of campylobacteriosis compared with other high-income countries.

 

Australian retail raw meat, including poultry, is not subject to microbiological limits. However, voluntary guidelines of less than 6,000–10,000 colony-forming units of Campylobacter per poultry carcass exist for the sector.

 

Researchers said communication with and education of consumers about the risks associated with handling raw meats including proper food handling, preparation and hygiene practices is recommended as one approach for personal risk reduction.

 

"Additionally, continued engagement with industry partners, particularly in the poultry supply chain, is required to identify means of reducing Campylobacter prevalence in, and concentration of Campylobacter on, chicken meat," the researchers said.

- Food Safety News