The Austrian Health and Food Safety Agency (AGES) presented the Campylobacter situation

Published 2021년 9월 24일

Tridge summary

The article highlights the finding of a report on the prevalence of food-borne pathogens from 2016 to 2020, revealing Salmonella and Campylobacter as the most common pathogens, with poultry meat, unpasteurized milk, beef, pork, and water as the primary sources. The report noted a rise in Campylobacter-related epidemics from 2004 to 2018, but a decrease in 2020 due to COVID-19 related restrictions. The research also indicated low awareness of Campylobacter in Austria, with a study showing that 78% of participants had not heard of the bacterium. Efforts to combat this issue included the introduction of the CampControl project, which aimed to reduce Campylobacter numbers on poultry farms through promoting hygiene, housekeeping, and water quality improvements.

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Original content

The most common pathogens found in food since 2011 are Salmonella and Campylobacter. A significant number of diseases are associated with poultry meat. Unpasteurized milk, beef, pork, and water can be other sources of infection. The authors in a report for 2016-2020 reported that since 2004 there has been a noticeable increase in food-borne epidemics caused by Campylobacter. However, in 2020, there was a decrease compared to 2018, where the number of reports was 8,000, and in 2020, 5162. The decrease in the number of infections may be due to fewer trips and restrictions related to COVID-19. In 2020, as part of the Priority Action, 43 turkey samples and 93 chicken samples were tested for Campylobacter. Presence was found in 18 turkey meat samples and in 50 chicken meat samples. The process hygiene criterion for Campylobacter currently assumes that 15 out of 50 samples may exceed the limit of 1000 cfu / g. Based on research published in 2011, it was found in the above-discussed ...

Source: Foodfakty