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Erschienen in:
2018 | OriginalPaper | Buchkapitel
11. Benefits and Costs of Reducing Human Campylobacteriosis Attributed to Consumption of Chicken Meat in New Zealand
verfasst von : Peter van der Logt, Sharon Wagener, Gail Duncan, Judi Lee, Donald Campbell, Roger Cook, Steve Hathaway
Erschienen in: Food Safety Economics
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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.