Food Safety News – March 2011
Campylobacter – the hidden danger in the kitchen
Most people would be able to name Salmonella as a cause of food poisoning, but fewer would be familiar with Campylobacter. Yet Campylobacter jejuni is the most common cause of food-borne bacterial gastroenteritis in developed countries worldwide. In 2009 there were almost 60,000 reported cases of Campylobacter in the UK and it is now the most reported cause of food poisoning in this country.
Campylobacteriosis is mostly associated with eating undercooked poultry and drinking unpasteurised milk. Chicken liver pates and parfaits have been associated with many Campylobacter outbreaks.
Campylobacter is a real hazard in our kitchens…..it survives on surfaces, albeit at low numbers, for a long time particularly if it comes straight from the chicken carcass. Only a few bacteria are needed to cause illness, so this can be a real problem. Cross contamination – the transfer of bacteria from one surface to another - is also troublesome. Campylobacter has been recovered from tea towels, dishcloths and scouring pads. Campylobacter has also been obtained from samples of washing up water, which could then contaminate other items.
A recent survey by Trading Standards Officers at Birmingham City Council showed that the outer packaging of chickens was contaminated with Campylobacter. In its report to Birmingham City Council the TSOs said: “Campylobacter was detected on the external surface of the packaging of 40% of the samples”. The report went on to reveal that there was no link between the positive results on the meat and on the external packaging. This indicates that cross-contamination of the external surface could be at any point; i.e. from the packaging process, distribution, food handlers, to the display area itself – and onto other foods too. Furthermore, as this type of packaging can split there is a risk of leakage and cross-contamination onto other packs and surfaces. It’s worth bagging your chicken separately to other foodstuffs at the supermarket!
Whilst further controls are to be implemented nationally specifically to reduce the levels of Campylobacter contamination in poultry, these findings from the study raise the importance of safe handling and storage of packed meat and poultry away from ready-to-eat foods.
Customers need to be aware of the potential risk of handling packaging and contaminating hands as Campylobacter has a low infective dose; even light contamination could be sufficient to cause infection.
In 2001, a survey by the Foods Standards Agency found that the frequency of Campylobacter contamination of fresh chicken was 56% and 31% for frozen chickens. Whole chickens were more likely to be contaminated (57%) than portions (46%). There was no significant difference in contamination frequency between wrapped and unwrapped chickens or between birds with or without giblets.
And it’s not just chicken that we should be wary of. In recent years, the number of documented foodborne outbreaks associated with raw fruits, vegetables and unpasteurized fruit juices has increased. The prevalence of Campylobacter spp. on fresh produce has been the subject of much research. In one study, campylobacter was isolated at a rate of 3.3% in spinach, 3.1% in lettuce, 2.7% in radishes, 2.5% in green onions, 2.4% in parsley and 1.6% in potatoes sampled from farmers’ outdoor markets (533 samples altogether).
Outbreaks of C. jejuni and Campylobacter coli associated with different types of fresh salads have been reported around the world. In some of the outbreaks, the food handler or cross-contamination in the kitchen has been suggested as the source of contamination. In other cases, the sources of infection have not been identified. In a recent case-control study, consumption of salad vegetables was found to be a risk factor for campylobacteriosis. Another recent case-control study indicated cross-contamination from raw poultry products as a more likely infection route for humans than the consumption of poultry products as such.
Campylobacter should be considered a major public health hazard in both catering and domestic environments due to its ability to survive for prolonged periods on surfaces and the relatively low infect dose to cause infection.
The Food Standards Agency is currently working with industry, looking at ways in which the levels of Campylobacter in chickens can be reduced. Until this is achieved, prevention should be the primary method of control. Separation of raw and ready-to-eat foods, good cleaning and disinfection of surfaces and equipment, effective hand washing and ensuring raw poultry is thoroughly cooked.
Our consultancy support will help a food business of any size manage your controls and reove the risk posed by Campylobacter.
Please call us on 01727 866779 or email principals@hygieneauditsystems.com for more information
