New Zealand Food Safety has approached its target to reduce rates of campylobacteriosis, the country’s most common foodborne illness.
The report, prepared for New Zealand Food Safety by the Institute for Environmental and Scientific Research (ESR), found that the rate of New Zealand-acquired foodborne illness caused by the bacteria Campylobacter has fallen from 88 to 77 cases per 100,000 population over the past four years.
"New Zealand Food Safety has made reducing campylobacteriosis rates a key priority, and we’ve made great strides in recent years," said New Zealand Food Safety deputy director-general Vincent Arbuckle.
"Rates of infection more than halved between 2006 and 2020. In 2020, we set a target to reduce the rate by 20 percent, taking it to 70 cases per 100,000 by the end of 2024. These latest results show this goal is in sight, which is a testament to government and industry's combined and sustained work over time.”
The Campylobacter Action Plan, put in place to help tackle the issue, has been mainly focused on steps to reduce the levels of Campylobacter through the poultry food chain.
Arbuckle said that they had worked with government, industry and NGOs right across the poultry food chain through the Campylobacter governance group with representatives from the Ministry of Health, Poultry Industry Association of New Zealand, Foodstuffs North Island, Foodstuffs South Island, Woolworths NZ, and Consumer NZ.
The poultry industry has continued to improve processing practices over time, resulting in a sustained reduction in the proportion of birds with detectable levels of Campylobacter at the end of primary processing.
While changes in the food supply chain have achieved good results, consumer awareness remained an essential part of the effort.
"We know that about half of all foodborne illness is caused at home. These illnesses can be prevented with good food preparation techniques and proper cooking and storage. To support the prevention of Campylobacter at home, we run public education campaigns that focus on giving people information they can use to keep themselves safe.
He added that while it was rewarding to see campylobacteriosis rates falling, more work was needed. The symptoms of campylobacteriosis can be unpleasant for healthy adults, and the consequences for the young and people over 65 can be severe.
The report also provided data on other foodborne illnesses in New Zealand, including listeriosis, which remains steady with 37 cases notified this year.
"Listeria is common in the environment, and while cases of illness are low, listeriosis can have tragic consequences, including death. Of the notified cases, 26 people were in the 60-plus age group, and seven people died from listeriosis this year.
A range of practical measures people can take at home to reduce their risk of Listeria has been made available online. In June, New Zealand Food Safety ran a Listeria education campaign targeting pregnant women and those over 60.
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