NZ Food Safety Boss on Balancing Speed and Risk in Approvals
Striking a balance between meeting the needs of industry to speed up approval time for products but on the other hand ensuring that risks are properly assessed.
NZFS deputy-director general Vincent Arbuckle says there tends to be a rise in cases of foodborne illnesses and linked hospitalisations during the summer season.
“The most commonly reported illness is campylobacteriosis – caused by Campylobacter bacteria – with our youngest and oldest having the highest rates of infection,” Arbuckle says.
He says that in 2021, there were 5,729 confirmed cases of campylobacteriosis, with 846 people needing hospital treatment, up from 718 in 2020.
“And 2022 looks set to follow a similar trajectory, with more than 5,300 cases nationally so far.”
Arbuckle says the most common source for the Campylobacter bacteria from food is raw or undercooked chicken.
He says one major thing consumers can do to keep themselves, their family and their friends healthy is to ensure raw chicken is handled safely.
“Cook it properly and use separate utensils and chopping boards, and, as with all food, don’t leave it out in the heat of the day, both before cooking and after you’ve finished eating.”
Te Whatu Ora Health NZ medical officer of health Jay Harrower says every year, thousands of people are diagnosed with campylobacter and for some it can be very serious.
“Across New Zealand campylobacter cases are spiking once again this summer, but there are simple steps everyone can take to reduce the risk to them and their whanau,” he says.
To assist with the NZFS has launched a new food safety campaign. Throughout a series of videos, NZFS’s two ‘Chicken Scene Investigators’ invite viewers to join them to spot the chicken handling crime.
“Campylobacteriosis symptoms are nasty. They include diarrhoea, fever, headache, muscle aches, abdominal pain, and vomiting. It may also develop into more severe illness such as Guillain-Barré Syndrome, a disorder in which the body's immune system attacks its nerves, sometimes resulting in permanent paralysis,” Arbuckle says.
Anyone suffering from symptoms can call Healthline on 0800 611 116, or contact their doctor or practice nurse for advice.
“So, wherever you’re gathering – from BBQs to work dos, beach parties to kai at the marae, Christmas lunch or potluck dinner – make sure you don’t contaminate your plate this summer.”
Tips to stay safe from food poisoning this summer
- Keep your raw chicken separate from ready-to-eat and fresh foods, using separate chopping boards, plates, and utensils. Alternatively, wash them properly with hot soapy water before using for other foods.
- Don’t wash the chicken. Rinsing it will just spread the bacteria to other surfaces. Pat it dry with a paper towel instead, if needed.
- Wash your hands in warm soapy water after handling raw chicken.
- Make sure the chicken is fully cooked before serving – it can’t be pink and the juices should run clear. Or use a meat thermometer, if you have one, to ensure the chicken is steaming hot (over 75°C) all the way through.
- Use a different plate for raw and cooked chicken.
- If in doubt, clean surfaces and utensils some more, cook your chicken some more.
