NZ Food Safety sets new goal – to reduce food-borne Campylobacter by 20% by 2025

A new goal to significantly reduce foodborne Campylobacter poisoning by 20% by 2025 was announced today.

The results of a study commissioned by New Zealand Food Safety to add greater scientific rigour to efforts to reduce food-borne illnesses were released today, too.

The study, Source assigned campylobacteriosis in New Zealand, found more than 80% of human food-borne cases are likely due to the consumption of poultry meat.

New Zealand Food Safety and the poultry industry, working collaboratively to reduce Campylobacter rates, have updated their strategy and action plan to include enhanced consumer education, better hygiene through the poultry processing and food distribution chain, and improved measures at the poultry farm level.  Continue reading