KSWFoodWorld
Category Archives: Campylobacter
Research – Consequences of Using Two Types of Skin Samples from Chilled Chicken Broiler Carcasses To Measure the Degree of Contamination by Campylobacter spp.
| ABSTRACT |
|---|
Because of concerns regarding the prevalence of Campylobacter in chicken meat, member countries in the European Union (EU) undertook a surveillance program to determine Campylobacter levels on chicken carcasses. A sample mass of 25 g principally composed of neck skin was used, although breast skin could also be used if there were insufficient neck skin to meet the required sample mass. The aim was to establish a baseline for Campylobacter contamination of carcasses against which future interventions could be assessed. However, in the United Kingdom researchers wanted to explore whether different ratios of neck to breast skin in samples could affect the results obtained. A comparison of the Campylobacter levels on neck and breast skin samples obtained from the same chilled chicken carcasses was undertaken at four chicken slaughterhouses. The neck skins were significantly more heavily contaminated (P < 0.05) with Campylobacter than was breast skin. Statistical analyses revealed no relationship that would allow a conversion between levels obtained on the two skin types. Ongoing surveillance of Campylobacter for 6 years was funded by United Kingdom poultry processors using samples consisting solely of neck skin, and the results of this surveillance (2011 to 2016) are reported here. Given the higher Campylobacter levels on a sample exclusively consisting of neck skin, this protocol could yield results with which the poultry industry would find it more difficult to achieve the contamination reduction target. The contamination reduction target for the United Kingdom (≤10% of chicken carcasses exceeding neck skin Campylobacter levels of 1,000 CFU/g) was not met by the end of 2015, the date stipulated by the United Kingdom government.
| HIGHLIGHTS |
|---|
-
Campylobacter levels on chicken neck and breast skin were compared.
-
Neck skin was significantly more contaminated (P < 0.05) than breast skin.
-
No relationship between the two skin types was found for Campylobacter levels.
-
A UK government reduction target for highly contaminated chicken was not achieved.
Norway – 2 dead, 2,000 sick from Campylobacter in water in Norway
A 1-year-old child from the island died last week of an infection in the digestive tract, but it was not clear whether the death was linked to the water contamination.
About 2,000 people have fallen sick. Since June 6, 64 have been hospitalized.
Hospital tests have shown that Campylobacter was found in at least three dozen cases.
Local newspaper Askoeyvaeringen reported that there had been been safety issues with the waterworks in the Askoey municipality, and faeces was recently found near a reservoir that supplied part of the area’s drinking water.
UK – Major retailers publish Campylobacter results
The top nine retailers across the UK have today published their latest testing results on Campylobacter contamination in UK-produced fresh whole chickens (covering samples tested from January to March 2019).
The latest figures show that on average, across the major retailers, 3.5% of chickens tested positive for the highest level of contamination. These are the chickens carrying more than 1,000 colony forming units per gram (cfu/g) of Campylobacter.
Rebecca Sudworth, Director of Policy at the Food Standards Agency, said:
‘Campylobacter levels have remained steady and are below our target of 7% at the highest level of contamination. Nevertheless, we will continue to work closely with retailers to bring levels down to as low as reasonably achievable.
Our advice to consumers remains the same: take care when handling raw chicken, do not wash it, and ensure it is cooked thoroughly before serving.’
Results
| Contamination levels | April-June 2018 | July-September 2018 | October-December 2018 | January-March 2019 |
|---|---|---|---|---|
| cfu/g less than 10 | 60.6% | 58.8% | 63.1% | 55.4% |
| cfu/g 10-99 | 23.3% | 26.7% | 22.3% | 25.3% |
| cfu/g 100-1000 | 12.5% | 11% | 11.4% | 15.8% |
| cfu/g over 1000 | 3.7% | 3.5% | 3.1% | 3.5% |
Norway – Norway officials trying to ID water contamination source – Campylobacter
Image CDC
COPENHAGEN, Denmark (AP) — Norwegian authorities said Tuesday they were trying to identify the source of water contamination that has sent dozens of people in southern Norway to the hospital.
Since Thursday, 55 people — including 13 children — from Askoey, an island north of Bergen, have been hospitalized following the contamination. All have been discharged. Norwegian news agency NTB reported that in all, some 2,000 people had fallen sick.
A 1-year-old child on the island died last week of an infection in the digestive tract, but it was not clear whether it was linked to the contamination.
He said tests showed that the bacteria Campylobacter has been found in 36 cases.
Posted in Campylobacter, Contaminated water, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Uncategorized, Water, water microbiology, Water Safety
RASFF Alert- Campylobacter – Frozen Raw Chicken
RASFF – Campylobacter jejuni (present /10g) in frozen raw chicken from Belgium, via the Netherlands in Austria
UK – Dad almost lost use of his legs after he contracted E.coli on ‘holiday from hell’
A retired fireman is learning to walk again after falling seriously ill during a nightmare holiday. Charles Jackson, 66, almost lost the use of his legs after he contracted E.coli and campylobacter during a trip to Cyprus at the start of December last year. He started to suffer with diarrhoea and fatigue a few days into his trip with wife Julie, 65. On his return to the UK, the father-of-two saw his GP after the symptoms persisted.
