NZ: Food poisoning causes draft of new poultry guidelines
In an effort to reduce cases of food poisoning, the
New Zealand Food Safety Authority and the Poultry Industry Association have come
up with new guidelines.
New Zealand has the highest rate of the bacteria,
campylobacter in the world.
According to The Food Safety Authority, the
new code of practice will apply to all poultry processors. The aim of the
guidelines will be to cut the number of cases of campylobacter in half within
the next five years.Clearer guidelines not
Sharon Waggener, Senior programme manager of production says
the guidelines that have been developed are much clearer than the current ones,
and allow for penalties of suspension and even closure of poultry processors if
there is a failure to comply.
However, Michael Baker, associate professor
in public health at the Otago Medical School, says that the effort is not
sufficient as the problem has reached epidemic proportions.
Industry Association has reported that its work is helping reduce the number of
cases of campylobacter. According to executive director of the Poultry Industry
Association, Michael Brooks, its work has contributed to the consistent drop in
figures for campylobacter since March 2007.
The new code of practice will
be implemented on 1 March this year.For more news via email, click
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