Industry supports campylobacter project

The Food Safety Authority has launched a risk management strategy for reducing the gastrointestinal disease in poultry, which is regarded as the primary source of infection in humans.

The strategy ranges from increasing monitoring and preventive measures in poultry farming and processing to improving food handling practices and consumer hygiene.

A key part of the strategy is a four-year investigation into the disease in New Zealand poultry.

The Poultry Industry Association’s executive director, Michael Brooks, says it is also doing its own work to reduce campylobacter infection levels.

The Food Safety Authority’s executive director, Andrew McKenzie, said he expects the strategy will significantly reduce campylobacter infection levels.