By Trend News Line 2024-03-30 04:03:00.
Broiler Flocks Positive for Campylobacter Rise in Norway
In a recent development, the number of broiler flocks testing positive for Campylobacter in Norway has seen an increase in 2023. However, the levels still remain relatively low, according to the latest data available.
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Surveillance and Findings
Surveillance conducted in 2023 revealed that 128 flocks, accounting for 6.1 percent, were found to be positive for Campylobacter. These tests were carried out on broiler flocks that were slaughtered before reaching 51 days of age during the months of May and October by the respective owners or keepers. Although the information regarding the levels of Campylobacter detected was not disclosed, it is essential to note that the prevalence is still considered very low compared to many other European countries.
Action Plan and Testing
The action plan on Campylobacter in Norwegian broilers has been in place since 2001. The Norwegian Food Safety Authority (Mattilsynet) oversees the implementation of the surveillance program, while the Norwegian Veterinary Institute coordinates it, conducts the necessary laboratory investigations, analyses the data, and communicates the results. A total of 2,100 flocks from 505 farms were subjected to testing. Out of all the farms sampled, 83 had at least one positive flock, with 28 of them having two or more positive flocks. Of the farms with multiple positive flocks, 18 had two positive flocks, seven had three positive flocks, one had four positive flocks, and two had six positive flocks.
Grilled Food Risk Assessment
On a separate note, the Norwegian Scientific Committee for Food and Environment (VKM) recently published a risk assessment regarding the health risks associated with consuming grilled food. The Norwegian Food Safety Authority sought updated information from VKM to provide relevant advice to consumers and vendors selling grilled food. The assessment focused on the formation of process-induced contaminants in various food products through different grilling methods and the potential risks posed by such contaminants.
Findings and Recommendations
The assessment highlighted that heat treatment methods like grilling and frying can lead to the formation of toxic compounds known as process-induced contaminants. It was discovered that two groups of genotoxic and carcinogenic substances, heterocyclic amines (HAA) and polycyclic aromatic hydrocarbons (PAH), are formed in higher concentrations in grilled food compared to fried food. The concentration of PAH is particularly high in very well-done meat with a high fat content, such as pork ribs and hamburgers. It was recommended that individuals who frequently consume fatty meat products through grilling should adopt practices that reduce the formation of harmful substances to minimize health risks.
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Tapeworm Risk Assessment
Additionally, VKM is conducting an assessment on the public health risk posed by the tapeworm Echinococcus multilocularis. This parasite predominantly resides in red foxes, wolves, raccoons, and other canines, with humans serving as intermediate hosts. The ingestion of parasite eggs through contaminated food or water can lead to echinococcosis, a potentially fatal disease if left untreated. An updated risk assessment on this matter is expected to be released in June 2024..
Rise in Campylobacter positive flocks in Norway
Campylobacter positive flocks in Norway.
