Increase in food-borne bug

The New Zealand Food Safety Authority (NZFSA) is concerned about the continuing increase in cases of human campylobacter infection.

Campylobacter is a bacterium commonly found in animals and the environment. New Zealand’s reported cases of campylobacteriosis have risen steadily since 1980 and health professionals acknowledge it as a major public health concern.

The source of the latest rise in numbers are not clear and are the subject of investigations being undertaken by ESR. However, any increase in cases of the disease also increases the potential for contamination of food to occur from infected individuals, particularly in the home.

NZFSA also reminds people that there are things they can do to help reduce the risk of infection.

Two of the most important of these are to follow the 4Cs rule – clean, cook, cover, chill – and the 20+20 hand wash rule.

NZFSA recommends washing your hands, using plenty of soap, for at least 20 seconds. Rinse them well and dry them for a further 20 seconds using a clean, dry hand towel or disposable paper towel (the 20+20 rule).

Keep hand towels only for hands, or use paper towels – don’t use the tea towel that is used to dry dishes. Use a fresh hand towel daily (or change it more often if it is wet).

For more information on hand washing and safe food handling, check out NZFSA or visit Foodsafe Partnership.