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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
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