A Review on Campylobacteriosis Associated with Poultry Meat Consumption

Figures & data

Figure 1. Overview of human campylobacteriosis.

Table 1. Report on prevalence of Campylobacter spp. in raw poultry meat at retail.

Region	Study year	Higher count Spp.	Detected Range %	Dose CFU/g	References
Italy	2010 − 2013	C. jejuni>C. coli	34 − 24	Low	^[Citation32]
France	2009	C. jejuni>C. coli	76	7 − 50	^[Citation33]
Austria	2015	Campylobacter Spp	56.7	− −	^[Citation34]
Hungary	2015	Campylobacter Spp	31.6	− −	^[Citation34]
Italy	2015	Campylobacter Spp	− −	− −	^[Citation34]
Slovenia	2015	Campylobacter Spp	66.7	− −	^[Citation34]
Spain	2015	Campylobacter Spp	50	− −	^[Citation34]
UK	2015	Campylobacter Spp	68.3	− −	^[Citation34]
Poland	2009 − 2013	C. jejuni>C. coli	50	− −	^[Citation35]
Canada	2007	Campylobacter Spp	29 − 42	− −	^[Citation36]
South Korea	2013	C. jejuni>C. coli	50 − 100	− −	^[Citation37]
China	2012	C. jejuni<C. coli	31.3	− −	^[Citation38]
China	2011 − 2013	C. jejuni>C. coli	51	− −	^[Citation39]
Japan	2012	C. jejuni>C. coli	14 − 64	− −	^[Citation40]
Estonia	2012	C. jejuni>C. coli	20.8		^[Citation41]
Ireland	2011	Campylobacter Spp	0.50	10 − 61 000	^[Citation5]

Figure 2. Campylobacter statistics related to major non-RTE food categories reporting EU MS and non-MS, 2019 (Adapted from EFSA, 2021^[31]).

Figure 3. Disease data from ECDC surveillance atlas – campylobacteriosis, adapted from https://ecdc.europa.eu/en/campylobacteriosis/surveillance/atlas^[68].

Table 2. Report on estimated cost of Campylobacteriosis.

Region	studied year	Estimated cost	References
United Kingdom	1993–1995	£70 million	^[Citation71]
USA	1995	US $1.5–8.0 billion	^[Citation72]
New Zealand	1999	NZ $40 million	^[Citation73]
Canada	2006	CAN $80 million	^[Citation74]
USA	2007	US $118 million	^[Citation75]
United Kingdom	2008 − 2009	£50 million	^[Citation69]
Netherlands	2011	€82 million	^[Citation76]

Table 3. Policies and control measures relevant to Campylobacteriosis.

Regulation/Control measure	Purpose/Aim	Organisation
Regulation (EU) 2017/1495	To control contamination of carcases during the slaughtering process through monitoring and taking corrective actions when the mandated targets are breached.	European Commission
Regulation (EC) No 178/2002	Sets out the basic principles of food law to protect human health and consumer interests. It applies to all stages of production, processing and distribution of food and feed.
Regulation (EC) No 853/2004	Lays down specific rules on the hygiene of food of animal origin for food business operators
Regulation (EU) No 1308/2013	Lays down certain marketing standards for poultry meat
Regulation (EU) 2019/627	laying down uniform practical arrangements for the performance of official controls on products of animal origin intended for human consumption
Regulation (EC) No 543/2008	Requires that in the case of fresh poultry meat, the date of minimum durability shall be replaced by the ‘use by’ date
Poultry Products Inspection Act	Requires to inspect all domesticated birds when slaughtered and processed into products for human consumption. To ensure that poultry and poultry products are slaughtered and processed under sanitary conditions.	United States Department of Agriculture’s Food Safety and Inspection Service (FSIS)
Federal Meat Inspection Act of 1906 (FMIA)	Ensures that meat and meat products are slaughtered and processed under strictly regulated sanitary conditions
CAC/40 CRD/12	Obtaining and analysing samples, as well as data analysis, to ensure effective oversight of antimicrobial-resistant Salmonella and Campylobacter strains across the food chain.	CODEX ALIMENTARIUS COMMISSION

Table 4. Report on Campylobacteriosis cases associated with poultry meat/ handling/ consuming.

Region	Study year	Part of poultry	References
USA	1998 − 2008	16% of the poultry meat contaminated	^[Citation84]
Ireland	2003 − 2004	Poultry is the most risk factor	^[Citation85]
Argentina	2013	Poultry is the most risk factor	^[Citation86]
Denmark	2016	Poultry is the most risk factor	^[Citation87]
Sweden	2012	Under cook chicken liver paten	^[Citation88]
UK	2009	Undercook Chicken liver pate	^[Citation89]
Spain	2010	Undercook roast chicken	^[Citation90]
Austrilla	2012	Under cook chicken liver pate	^[Citation91]
UK	1992 − 2009	Under cook chicken liver pate	^[Citation92]

Figure 4. Campylobacteriosis data by country in EU on atlas.ecdc.europa.eu.^[68].

Table 5. Report on domestic poultry handling practices.

Region	Study type	Issue	References
		Consumption of undercooked chicken
USA	Survey	47.5% think Final cook at core < 74°C	^[Citation102]
Switzerland	Survey	95% ate undercook poultry	^[Citation6]
Belgium	Survey	16% would eat under cook poultry	^[Citation103]
Ireland	Observation	100% incorrect method employed to ensure cooked	^[Citation104]
		Storage
USA	Observation	58% stored top and middle shelf in the refrigerator	^[Citation102]
USA	Survey	39% stored top and middle shelf in the refrigerator	^[Citation102]
USA	Survey	mostly stored in domestic refrigerators up to 2 days	^[Citation105]
USA	Survey	82.5% Incorrectly store in refrigerator	^[Citation84]
		Washing Raw poultry
USA	Observation	29% Wash raw poultry	^[Citation102]
USA	Survey	45% Wash raw poultry	^[Citation102]
USA	Survey	70% Wash raw Poultry	^[Citation84]
		Thawing
Newzeland	Survey	64% Thawed at room temperature	^[Citation105]
USA	Survey	52% Thawed at room temperature	^[Citation102]
USA	Survey	89% Thawed incorrectly	^[Citation84]
Switzerland	Survey	24% Thawed incorrectly	^[Citation6]
		Cross Contamination
Newzeland	Survey	41% using same knifes and board	^[Citation105]
USA	Survey	45% using same knifes and board	^[Citation102]
USA	Survey	68% Prepare RTE food during poultry handling	^[Citation102]
Belgium	Survey	11% using same knifes and board	^[Citation103]
Netherlands	Survey	75% shown Cross-Contamination behaviour	^[Citation106]
Ireland Ireland	Observation Survey	51.8% not clean after cutting raw poultry 73.4 not using separate board and knife	[11,104]
		Hygiene
USA	Observation	88% not properly washing hand	^[Citation102]
Belgium	Survey	11% not washing hand after handling chicken	^[Citation103]
Austria	Observation	65% not washing hand after handling chicken	^[Citation107]
Ireland Ireland	Observation Survey	85% not washing hand after handling chicken 78.6% do not wash hand correctly	[11,104]
		Thermometer usage
USA	Survey	74% not using food thermometer	^[Citation108]
Austria Ireland	Observation Survey	97% not using food thermometer 74.4 do not use thermometer	[11,107]

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