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

  • Peter van der Logt
  • Sharon Wagener
  • Gail Duncan
  • Judi Lee
  • Donald Campbell
  • Roger Cook
  • Steve Hathaway
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS)

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.

Keywords

Campylobacter New Zealand Cost of illness Compliance costs Cost-benefit analysis Poultry Chicken meat 

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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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Peter van der Logt
    • 1
  • Sharon Wagener
    • 2
  • Gail Duncan
    • 2
  • Judi Lee
    • 3
  • Donald Campbell
    • 1
  • Roger Cook
    • 1
  • Steve Hathaway
    • 1
  1. 1.Science and Risk Assessment Directorate, Regulation and Assurance BranchMinistry for Primary IndustriesWellingtonNew Zealand
  2. 2.Assurance Directorate, Regulation and Assurance BranchMinistry for Primary IndustriesWellingtonNew Zealand
  3. 3.Market Access DirectorateRegulation and Assurance Branch, Ministry for Primary IndustriesWellingtonNew Zealand

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