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Benefits and Costs of Reducing Human Campylobacteriosis Attributed to Consumption of Chicken Meat in New Zealand

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Food Safety Economics

Part of the book series: Food Microbiology and Food Safety ((PRACT))

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Abstract

The annual rate of human campylobacteriosis cases in New Zealand increased consistently after notification became compulsory in 1980; a large proportion of which were attributed to the consumption of chicken meat. In 2006, a Campylobacter Risk Management Strategy was developed that concentrated on optimising broiler chicken processing with regard to reducing carcass contamination and hence the number of human cases of campylobacteriosis. While it has been very successful with more than a 50% decrease in the number of notified foodborne human cases being achieved already by 2008, a greater reduction in the burden of human illness is still sought.

This chapter describes a cost-benefit evaluation of reducing the proportion of human campylobacteriosis attributable to consumption and handling of chicken meat in New Zealand. This includes examination of the relationship between financial benefits of reducing illness and industry’s costs in meeting regulatory limits for Campylobacter on chicken carcasses. In 2015 dollar terms, there has been a net benefit of at least $NZ 67.3 million annually attributable to implementation of the Campylobacter Risk Management Strategy.

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Abbreviations

ASC:

Acidified sodium chlorite

BCR:

Benefit-cost ratio

CBA:

Cost-benefit analysis

COI:

Cost of illness

COP:

Poultry processing code of practice

DALY:

Disability-adjusted life years

ESR:

Environmental Services and Research Ltd.

GHP:

Good hygienic practice

HACCP:

Hazard Analysis and Critical Control Point

IRR:

Internal Rate of Return

MAF:

Ministry of Agriculture and Forestry

MoH:

Ministry of Health

MPI:

Ministry for Primary Industries

NMD:

National Microbiological Database

NPV:

Net Present Value

NZFSA:

New Zealand Food Safety Authority

OECD:

Organisation for Economic Co-operation and Development

PIANZ:

Poultry Industry Association New Zealand

POAA:

Peroxyacetic acid

RMP:

Risk Management Programme

VLT:

Very low throughput

VS:

Verification services

WTP:

Willingness to pay

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Author information

Authors and Affiliations

  1. Science and Risk Assessment Directorate, Regulation and Assurance Branch, Ministry for Primary Industries, Wellington, New Zealand

    Peter van der Logt, Donald Campbell, Roger Cook & Steve Hathaway

  2. Assurance Directorate, Regulation and Assurance Branch, Ministry for Primary Industries, Wellington, New Zealand

    Sharon Wagener & Gail Duncan

  3. Market Access Directorate, Regulation and Assurance Branch, Ministry for Primary Industries, Wellington, New Zealand

    Judi Lee

Authors
  1. Peter van der Logt
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  2. Sharon Wagener
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  3. Gail Duncan
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  4. Judi Lee
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  5. Donald Campbell
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  6. Roger Cook
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  7. Steve Hathaway
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Corresponding author

Correspondence to Peter van der Logt .

Editor information

Editors and Affiliations

  1. Economic Research Service, USDA (retired), Center for Foodborne Illness Research and Prevention, Vashon, WA, USA

    Tanya Roberts

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van der Logt, P. et al. (2018). Benefits and Costs of Reducing Human Campylobacteriosis Attributed to Consumption of Chicken Meat in New Zealand. In: Roberts, T. (eds) Food Safety Economics. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-319-92138-9_11

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