New Zealand and Campylobacter

Campylobacter jejuni is not well known outside of those in the food industry, which is interesting because this bacteria is one of the leading causes of food poisoning in both Australia and New Zealand.

In fact, in New Zealand there were an estimated 539,000 cases of Campylobacteriosis with 284 deaths and an economic cost of US$380 million between 2009 and 2018.

Contaminated chicken meat has been identified as the largest single source even with the introduction of regulatory limits on contamination levels in fresh chicken meat by 2008, according to a recent study published in the International Journal of Infectious Diseases.

The number of incidents is high compared to international standards.

 So why are there so many cases from thios specific microbe in New Zealand?

It has been suggested by scientists in various journals that the reason is to do with regulatory control and the need for a revitalisation of the public health agency, with an independent regulator.

The first step would logically be a full review nationally of the poultry industry to work out  and agreed response to preventing / controlling Campylobacter in chicken meat.

Based on the incidence of Campylobacteriosis in New Zealand and it’s massive impact on health and economy, there must be a priority by this new Regulator and system on controlling Campylobacter.