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Abstract
New Zealand has a much higher rate of reported campylobacteriosis cases than the rest of the developed world. It has been assumed that New Zealand C. jejuni strains have greater heat tolerance and thus are better able to survive cooking. Therefore there is a need to fully determine the temperature dependence of Campylobacter spp. and to update the current knowledge of kinetic parameters such as D and z values of Campylobacter spp. The significantly higher reported D- values for Campylobacter spp. already seen in the Netherlands requires a practical stance in ensuring appropriate evaluation of thermal process lethality of Campylobacter spp. An extensive search of data bases for publications on Campylobacter heat resistance was conducted. The kinetic parameters obtained in New Zealand under isothermal and dynamic conditions in broths or in food matrix are broadly in agreement with previously published international data and do not indicate that New Zealand strains are more heat resistant than other strains. This finding has a significant impact to regulators, consumers, food industry and researchers as it has revealed the scientific evidence to maintain the standards for the heat treatment practices. Any change of heat treatment practice can cause unpredicted loss to the poultry industry and challenges the regulatory bodies to convey the message of altering the consumers cooking temperature to all consumers with a short time given the reluctance of consumers in using thermometers to verify the cooking temperature at home. Consumers play an important role in making certain the food they prepare is safe by preventing cross-contamination in order to avoid the risk of food borne diseases.