More action needed to prevent food poisoning - report

Dr Patrick Wall, chief executive of the Food Safety Authority of Ireland (FSAI) today urged action to combat increasing food poisoning cases caused by Campylobacter.

It is by far the most common cause of food poisoning, exceeding Salmonella and E. coli 0157, according to the FSAI. In a report released today Dr Wall said there were 1,613 cases of Campylobacter infection. Since only seriously ill people seek treatment, the FSAI estimates that up to 90 per cent of cases are unreported.

Campylobacter is a naturally occurring bacteria found in the intestines of livestock and poultry and is particularly prevalent in unpasturised milk and uncooked poultry. Poor hygiene standards during the preparation of food is a key source of infection. Water can become contaminated and infect people if that water is consumed or used in cooking.

People suffering from Campylobacter infection have acute gastroenteritis with diarrhoea and/or vomiting. For vulnerable people the reaction can be severe and life-threatening.

Children under four in Ireland are particularly vulnerable as are young adults. The report suggests that poor food preparation skills in the latter group has led to an high incidence of cases.

Controlling the spread of the disease is important because given the current production methods Campylobacter cannot be prevented in poultry.

Dr Wall said: "This germ can be controlled by cleanliness at all stages in the food chain and it is killed by cooking. It is disappointing that so many people, a proportion of whom have to be admitted to hospital, are falling ill with an easily preventable disease".

A series of measures were suggested today by the FSAI to control the spread of Campylobacter.

The FSAI recommends that a national Campylobacter reference laboratory be established to improve surveillance of human Campylobacteriosis.

Compliance to the highest bio-security standards is also recommended for poultry farmers. A food safety management system based was recommended for food preparation businesses.

The full list of FSAI recommendations to curb Campylobacter is available at: http://www.fsai.ie.