Regulation (EU) 2017/1495 of 23 August 2017 adds an additional process hygiene criterion for Campylobacter spp. to Regulation (EC) 2073/2005. A limit of 1000 CFU/g was set for the carcasses of broilers. EFSA, the European Food Safety Authority, estimates that this measure could reduce the risk to public health regarding the consumption of broilers by more than 50 percent.
The full text of the Regulation is available here.
Additional costs for food companies should be kept as low as possible. Therefore, the sampling plan for Campylobacter is based on the testing plan for Salmonella. The same samples (neck skin samples from poultry carcasses) may be used for both Salmonella and Campylobacter tests.
The food experts at WESSLING conduct the required tests in accordance with EN ISO 10272-2 and also support food producers in evaluating the analytical results. For food producers and the food trade, our experts provide a unique range of laboratory analyses, advice and seminars on food safety to ensure the safety and quality of food.
Campylobacter, in particular Campylobacter jejuni and Campylobacter coli, may cause Campylobacter enteritis. According to the Robert Koch Institute (RKI), this diarrhoeal disease, with more than 70 000 cases transmitted in 2016, is one of the most common bacterial notifiable diseases in Germany. A similar trend is also becoming apparent in Europe.
A transmission of bacteria between animals and humans is possible. According to studies, most Campylobacter infections are caused by eating animal food, especially poultry meat. A corresponding infection is usually due to insufficient heating of the meat or poor kitchen hygiene due to cross-contamination.