www.mpi.govt.nz

New Zealand-led Drafting team

Example 3b: MC for verifying the performance of a food safety control system

Drafting teamDrafting team

Costa Rica – Amanda Lasso Cruz

Kenya – Moses Gichia

Kiribati – Tebikau Noran

New Zealand – Judi Lee, Marion Castle and colleagues

Samoa – Ualesi Silva

Campylobacteriosis in New Zealand 2006Campylobacteriosis in New Zealand 2006

0

2,000

4,000

6,000

8,000

10,000

12,000

14,000

16,000

80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 00 01 02 03 04 05 06

Year

No

tifi

ca

tio

ns

0

200

400

600

800

1,000

1,200

Ho

sp

ita

lis

ati

on

s

Notifications

Hospitalisations

15,873 notifications (379 / 100,000)

1,179 hospitalisations

Source of human cases 2008Source of human cases 2008

50% reduction in the incidence of foodborne campylobacteriosis after five years

Regulator’s commitment to our Minister:

Regulator’s Goal - 2008Regulator’s Goal - 2008

National Microbiological Database: National Profile2nd Quarter 2007

Poultry Carcass Slaughter and DressingCampylobacter

0

2

4

6

8

10

12

14

2.01-2.5 2.51-3 3.01-3.5 3.51-4 4.01-4.5 4.51-5 5.01-5.5 5.51-6 >6.01

Campylobacter Count (log10 CFU/carcass)

Fre

qu

ency

(%):

All

Sam

ple

s Campylobacter

LLD Campylobacter

Industry performance targetIndustry performance target

Target: 3.78 log 10 CFU Campylobacter per carcass

Purpose: to verify whether a food safety

control system applied to the slaughter and dressing of broiler chicken achieves a regulated performance target for Campylobacter

Who should establish/who should applyWho should establish/who should apply

Established: by regulator in consultation with industry

Applied: by processors of broiler chickens. GHP and hazard-based measures are selected by individual processors that best meet the target.

Hazard-based measuresHazard-based measures

Point in food chain – food/food processPoint in food chain – food/food process

Food: fresh raw broiler chicken carcasses

Point of food chain: after slaughter, dressing and initial chilling to check status at the end of primary processing

Sampling plan /method of analysisSampling plan /method of analysis

Sampling plan:• tailored to size of industry • 3 whole carcasses selected randomly• details provided in technical manual

Method of analysis: direct plate enumeration (mCCDA)

Industry progressIndustry progressMonthly percentage of samples > 3.78 log10 CFU

0%

5%

10%

15%

20%

25%

30%

35%

2007

4

2007

6

2007

8

2007

10

2007

12

2008

2

2008

4

2008

6

2008

8

2008

10

2008

12

2009

2

2009

4

2009

6

2009

8

2009

10

2009

12

2010

2

2010

4

2010

6

2010

8

2010

10

2010

12

2011

2

2011

4

2011

6

2011

8

2011

10

Prevalence: in 2nd quarter 2007 was 57%

in 4th quarter 2011 was 40%

NMD: National Profile shiftComparing 2nd Quarter 2007 and 4th Quarter 2011

Poultry Carcass Slaughter and Dressing Campylobacter

0

2

4

6

8

10

12

14

2.01-2.5 2.51-3 3.01-3.5 3.51-4 4.01-4.5 4.51-5 5.01-5.5 5.51-6 >6.01

Campylobacter Count (log10 CFU/carcass)

Fre

qu

en

cy

(%

): A

ll S

am

ple

s

Campylobacter 2Q07

Campylobacter 4Q11

LLD = 2.3 log10 CFU/carcass

not detected results excluded

Quarterly progress – all human campylobacteriosis cases

Quarterly progress – all human campylobacteriosis cases

Notifications and hospitalisationsNotifications and hospitalisations

Sourced from Ann Sears 2009, Otago University