Food Act Report 2009/2010 - SA Health - SA.Gov.au

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Appendix 7A Survey to Measure the Microbiological Safety of RawChicken Meat Available for Retail SaleAims and Scope of the InvestigationThe purpose of this survey was to determine the microbiological quality of raw chicken meat available for retail sale inSouth Australia. Products sampled included chicken breast fillet, chicken thigh fillet, chicken maryland, chicken wings,chicken drumsticks, mixed chicken portion and chicken chops purchased from supermarkets, butchers, gourmetshops, continental stores and delicatessens. Samples were analysed for Campylobacter spp. and Salmonella spp.and reviewed for compliance with the labelling requirements of the Australia New Zealand Food Standards Code(the Code).The survey is currently in its first year of a five-year sampling plan and SA Health will continue to sample andanalyse the microbiological quality of raw chicken periodically. From this information it can be determined whetherthe development and implementation of the Primary Production and Processing Standard for Poultry Meat iseffective in reducing the prevalence of salmonella and campylobacter and ultimately reducing the likelihood ofillness to consumers.Background to the surveyChicken meat is a commonly consumed food in Australia, with 80% of people consuming chicken meat within anyseven-day period. Similarly, chicken meat is one of the most commonly identified causes of food borne illness bySA Health.For the period of 1 July 2009 to 30 June 2010 there were a total of 1496 cases of Campylobacter infection and626 cases of Salmonella spp. infection reported to SA Health.Of the total 2251 cases of food borne illnesses reported to SA Health for the period of 1 July 2009 to 30 June 2010,66.5% were due to Campylobacter and 27.8% were due to Salmonella spp.While other meats and much less commonly other foods carry these bacteria less commonly, raw chicken is the mainsource. Cooking will kill the bacteria but undercooking and more importantly, cross-contamination from raw chickenor its drip to ready-to-eat foods, can result in illness.Results obtained during this survey may provide a benchmark for determining risk in the future. The following chartshighlight the number of human Salmonella spp. and Campylobacter cases (from all potential sources) in South Australia(July 2009 to June 2010).Notifications of Salmonella in SA, July 2009 - June 2010Number of notifications9080706050403020100Jul-09Aug-09Sep-09Oct-09Nov-09Dec-09Jan-10Feb-10Mar-10Apr-10May-10Jun-10MonthFood Act Report Year ending 30 June 2010 page 64
Appendix 7Notifications of Campylobacter in SA, July 2009 - June 2010Number of notifications200180160140120100806040200Jul-09Aug-09Sep-09Oct-09Nov-09Dec-09Jan-10Feb-10Mar-10Apr-10May-10Jun-10OzFoodnet report- A Dyda July 2010MonthStandardsThe Food Act 2001 requires food businesses not to sell food that is unsafe or unsuitable for human consumption.Standard 4.2.2 of the Code sets out a number of food safety requirements for the primary production and processingof poultry, poultry carcasses and poultry meat for human consumption. At the primary production stage, businessesthat produce poultry must implement measures to control the food safety hazards and must be able to trace theirproducts. Businesses that process poultry must control their food safety hazards and must be able to trace theirproducts. This standard is intended to reduce the contamination of poultry, poultry carcasses and poultry meat bypathogenic Campylobacter and Salmonella spp.What foods were tested?A total of 80 samples were tested, obtained periodically over the financial year from a variety of meat services andsupermarkets in South Australia. Products included chicken breast fillet, chicken thigh fillet, chicken maryland,chicken wings, chicken drumsticks, mixed chicken portions and chicken chops.What did we test for?All samples were sent to the IMVS in Adelaide for analysis. Samples were analysed for Campylobacter spp. andSalmonella spp.page 65Food Act Report Year ending 30 June 2010
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Food ActReportYear ending 30 June 2
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Trans Fatty Acids in the Australia
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Component 1: Surveillance and monit
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Component 3: Food safety incidence
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Page 43 and 44: Appendix 2Appendix IIFood Safety Su
Page 45 and 46: Appendix 2ResultsMicrobiological Re
Page 47 and 48: Appendix 3Appendix IIIFood Safety S
Page 49 and 50: Appendix 3ResultsProduct TypeB. cer
Page 51 and 52: Appendix 4Appendix IVFood Safety Su
Page 53 and 54: Appendix 4ResultsVegetable TypeSamp
Page 55 and 56: Appendix 5Appendix VFood Safety Sur
Page 57 and 58: Appendix 5ResultsTable 1. Microbiol
Page 59 and 60: Appendix 6Appendix VIFood Safety Su
Page 61 and 62: Appendix 6ResultsNumber Type of Fis
Page 63: Appendix 7Appendix VIIFood Safety S
Page 67 and 68: Appendix 7Discussion of ResultsEigh
Page 69 and 70: Appendix 8Appendix VIIIFood Safety
Page 71 and 72: Appendix 8Notifications of Campylob
Page 73 and 74: Appendix 8General Labelling Require
Page 75 and 76: Appendix 9Appendix IXFood Safety Su
Page 77 and 78: Appendix 9In addition to mandatory
Page 79 and 80: Appendix 9Sample Product Result3022
Page 81 and 82: Appendix 9ConclusionThis is the fir
Page 83 and 84: Appendix 10Appendix XFood Safety Su
Page 85 and 86: Appendix 10Table 1: Guideline level
Page 87 and 88: Appendix 10BusinessProductSPC(at 30
Page 89 and 90: Appendix 11Appendix XIFood Safety S
Page 91 and 92: Appendix 11StandardsThe Food Act 20
Page 93 and 94: Appendix 11Assessment of ResultsAll
Page 95: For more informationFood Policy and
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