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

Appendix 7Discussion of ResultsEighty raw chicken products were analysed for the presence of Campylobacter spp Salmonella spp. The survey resultsindicated a moderate level of microbiological quality, with 16.25% of samples analysed producing positive results forpresence of Salmonella spp and 68.75% of samples producing positive results for Campylobacter spp. Campylobacterwas present in reasonably high numbers and Salmonella spp. in low numbers. The survey results for Salmonella andCampylobacter in chicken meat varied greatly between skin on and skinless style products. This indicates that there hasbeen a significant improvement in handling, hygiene and cross-contamination awareness along the supply chain.The most recent and relevant survey A Survey of retail chicken meat for Salmonella spp. and Campylobacter spp. inSA (2007 to 2008), showed that Salmonella spp. was found in 37.8% of retail chicken samples and Campylobacter wasfound in 90.1% of samples. The comparison of the survey results suggest that significant work has been undertakenby industry to reduce pathogens during poultry slaughtering operations. The efforts appear to have resulted in areduction in the incidence of pathogen detection at retail level.The results also provided a useful reference source for likely foods implicated in food borne illness reported toSA Health, but did not always provide conclusive proof of infection sources.This finding demonstrates the need for government agencies to continue sending safe food messages to consumersin relation to the safe handling and cooking of raw chicken meat.Follow up ActivitiesSA Health will continue to sample and analyse the microbiological quality of raw chicken periodically. A periodicalcurve will be developed as data is collected and this data can be used to determine seasonal differences inmicrobiological quality, as well as allow preventative action to be taken.ConclusionA total of 80 samples were tested for Campylobacter and Salmonella spp., and reviewed for general labellingcompliance. The results showed that 68.75% of the samples were positive for Campylobacter and 16.25% forSalmonella spp. The findings highlight the importance of handling and cooking poultry meat correctly in preventingfood borne illnesses.This survey indicated a high level of compliance with general labelling requirements as set out in the Code.page 67Food Act Report Year ending 30 June 2010