tigerlily
9th July 2006, 04:52 PM
http://www.stuff.co.nz/stuff/0,2106,3726262a10,00.html
Scientists urge ban on sales of chicken
09 July 2006
By EMILY WATT
Scientists want the sale of fresh chicken in supermarkets banned in a bid to curb our worsening campylobacter epidemic.
Rates in New Zealand have nearly trebled in the past 15 years to the highest in the world, three times that of Australia, and 30 times higher than the United States, according to a new Otago University study.
Reported cases of campylobacter - which causes stomach cramps, nausea and diarrhoea in humans - were 1425 in May, nearly twice the 748 cases reported to authorities in May 2005.
While the disease has several sources, researchers say fresh chicken, which is "literally dripping" with the disease, is a major cause of the epidemic. Not only is the raw meat infected, but Environmental Science and Research (ESR) surveys have also found campylobacter on the outside of chicken packaging.
"Chicken has become the cheap dirty food of New Zealand," said Michael Baker of the university's Wellington Medical School.
Otago University researchers estimate chicken causes about 50,000 campylobacter infections and 400 hospitalisations a year, costing the country at least $40 million.
The new study, published in the international journal Epidemiology and Infection, said the high rates showed researching and fighting the disease should be a public health priority.
Baker and co-researcher Nick Wilson said the poultry industry had dodged the issue for 10 years, tending to blame the public for not handling chicken properly.
"This is like blaming the consumer who finds half a mouse in their meat pie," Wilson said.
New Zealanders' chicken consumption has doubled in two decades and Meat and Wool Innovation report New Zealanders ate an average of 37kg each last year. ESR estimates one in five New Zealanders eats chicken every day.
Recent New Zealand Food Safety Authority (NZFSA) research found up to 90% of raw retail poultry was infected with campylobacter. Earlier ESR surveys also found campylobacter on the outside of chicken packaging and warned packs could be a source of contamination.
The disease is killed when the meat is properly cooked, but it is spread when other foods or surfaces are contaminated by raw meat.
"Fresh chicken sold in New Zealand is literally dripping with campylobacter," Wilson said. "Everything that raw chicken touches can become cross-contaminated to the extent that even a spotlessly well-run home kitchen or restaurant can become a source of infection."
The infection can also be spread from farm animals and other sources, but Baker said a national study has shown at least 50% of disease is linked to chicken consumption.
Scientists point to a study in Belgium, where chicken was pulled from the shelves for one month due to a chemical contamination scare in 1999. Campylobacter rates dropped 40%, but returned to earlier levels once chicken was returned for sale.
Baker said freezing the meat reduced contamination, and fresh chicken should be banned until it can be shown to have minimal contamination.
The Poultry Industry Association said there was no proof chicken was to blame for the disease's increase, and said it may simply be due to better monitoring.
Executive director Michael Brooks said the industry took the disease seriously. It was researching processing methods and working with ESR and the NZFSA on a range of options.
Green MP Sue Kedgley questioned why the NZFSA knowingly allowed the sale of contaminated meat.
"There's absolutely no incentive for the industry to clean up their act because there's no penalty on them selling contaminated chicken."
NZFSA principal microbiologist Roger Cook said freezing chicken would raise the price of the meat and most people were aware of the risks of chicken. The onus was on them to cook and prepare it properly.
Cook agreed there was some moral responsibility to reduce the disease and the industry was working hard to find a solution, including how to decontaminate meat during processing.
Anyone handling chicken should cook, clean, cover and chill their food, and wash their hands and any surfaces thoroughly.
Scientists urge ban on sales of chicken
09 July 2006
By EMILY WATT
Scientists want the sale of fresh chicken in supermarkets banned in a bid to curb our worsening campylobacter epidemic.
Rates in New Zealand have nearly trebled in the past 15 years to the highest in the world, three times that of Australia, and 30 times higher than the United States, according to a new Otago University study.
Reported cases of campylobacter - which causes stomach cramps, nausea and diarrhoea in humans - were 1425 in May, nearly twice the 748 cases reported to authorities in May 2005.
While the disease has several sources, researchers say fresh chicken, which is "literally dripping" with the disease, is a major cause of the epidemic. Not only is the raw meat infected, but Environmental Science and Research (ESR) surveys have also found campylobacter on the outside of chicken packaging.
"Chicken has become the cheap dirty food of New Zealand," said Michael Baker of the university's Wellington Medical School.
Otago University researchers estimate chicken causes about 50,000 campylobacter infections and 400 hospitalisations a year, costing the country at least $40 million.
The new study, published in the international journal Epidemiology and Infection, said the high rates showed researching and fighting the disease should be a public health priority.
Baker and co-researcher Nick Wilson said the poultry industry had dodged the issue for 10 years, tending to blame the public for not handling chicken properly.
"This is like blaming the consumer who finds half a mouse in their meat pie," Wilson said.
New Zealanders' chicken consumption has doubled in two decades and Meat and Wool Innovation report New Zealanders ate an average of 37kg each last year. ESR estimates one in five New Zealanders eats chicken every day.
Recent New Zealand Food Safety Authority (NZFSA) research found up to 90% of raw retail poultry was infected with campylobacter. Earlier ESR surveys also found campylobacter on the outside of chicken packaging and warned packs could be a source of contamination.
The disease is killed when the meat is properly cooked, but it is spread when other foods or surfaces are contaminated by raw meat.
"Fresh chicken sold in New Zealand is literally dripping with campylobacter," Wilson said. "Everything that raw chicken touches can become cross-contaminated to the extent that even a spotlessly well-run home kitchen or restaurant can become a source of infection."
The infection can also be spread from farm animals and other sources, but Baker said a national study has shown at least 50% of disease is linked to chicken consumption.
Scientists point to a study in Belgium, where chicken was pulled from the shelves for one month due to a chemical contamination scare in 1999. Campylobacter rates dropped 40%, but returned to earlier levels once chicken was returned for sale.
Baker said freezing the meat reduced contamination, and fresh chicken should be banned until it can be shown to have minimal contamination.
The Poultry Industry Association said there was no proof chicken was to blame for the disease's increase, and said it may simply be due to better monitoring.
Executive director Michael Brooks said the industry took the disease seriously. It was researching processing methods and working with ESR and the NZFSA on a range of options.
Green MP Sue Kedgley questioned why the NZFSA knowingly allowed the sale of contaminated meat.
"There's absolutely no incentive for the industry to clean up their act because there's no penalty on them selling contaminated chicken."
NZFSA principal microbiologist Roger Cook said freezing chicken would raise the price of the meat and most people were aware of the risks of chicken. The onus was on them to cook and prepare it properly.
Cook agreed there was some moral responsibility to reduce the disease and the industry was working hard to find a solution, including how to decontaminate meat during processing.
Anyone handling chicken should cook, clean, cover and chill their food, and wash their hands and any surfaces thoroughly.