Campylobacter Poster June 10 FINAL
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7/27/2019 Campylobacter Poster June 10 FINAL http://slidepdf.com/reader/full/campylobacter-poster-june-10-final 1/1 Prvc of Campylobacter pp. o Chck Pckgg d Rt Dp Cbt MaRy FRiel, lisa O’COnnOR anD Wayne anDeRsOn, Food sft authort of ird, lowr abb st, Dub 1, ird. 1. Introuction Cmpobctro th mot commo bctr cu of gtrotrt ird d europ. itrto, chck mt rcogd mjor ourc of cmpobctro. 2. Objctivs Th purpo of th to urv w to dtrm: 1) Th prvc of Campylobacter pp. o () th xtr urfc of chck pckgg d (b) th hv of rt dp cbt; d 2) To tbh whthr hdg d cookg tructo dvt from ccptd bt prctc 3. Mtho sv hudrd d ght v mp wr obtd from rt tbhmt ird. ech mp cotd of two wb, .. o wb from th xtr urfc of th poutr pckgg d o wb from th urfc of th rt cbt dpg tht pckg. iformto rtg to th mp, th pckgg, hdg tructo, cookg tructo tc., w cpturd v qutor comptd t th tm of mpg. Qutor wr rturd for 590 mp, .. thr w 75% (590/785) rpo rt. 4. Rsults 4.1 Ovrall microbiological rsults Campylobacter pp. wr dtctd o 13.2% of wb from th xtr urfc of poutr pckgg d 10.9% of wb from th urfc of rt dp cbt (Tb 1). Tabl 1: Ovr rut No. of sabs Surfac typ Total no. No. hr Campylobacter spp. tct (%) extr urfc of poutr pckgg 785 104 (13.2%) Dp cbt 785 86 (10.9%) 4.2 Pacaging typ Two tp of pckgg wr commo ud: Covto (.. ptc wrppd roud th tr d d udrth) d k-proof (.. ptc d drct oto th tr). Campylobacter pp. wr mor prvt o th xtror of covto pckgg (18.9%; 68/361) th o k- proof pckgg (2.1%; 4/189) (Tb 2). Furthrmor, rt cbt dpg covto pckgd chck wr mor k to ) how vdc of kg from th poutr pck d ) b cotmtd wth Campylobacter pp. a of th dg wr tttc gct (Ch qur w prformd ug sPss vro 14.0, wth gcc dd t th ph=0.05 v). Tabl 2: Rtohp btw th tp of pckgg d th dtcto of Campylobacter pp. o th xtror of th pckgg d th dp cbt (=590) No. hr Campylobacter spp. tct (%) Typ of pacaging Total no. of sampls On pacaging only On isplay cabint only On pacaging an isplay cabint Convntional pacaging* 361 32 (8.9%) 14 (3.9%) 36 (10.0%) La-proof pacaging** 189 3 (1.6%) 4 (2.1%) 1 (0.5%) Othr 35 3 (8.6%) 5 (14.3%) 2 (5.7%) Not stat 5 0 (0%) 0 (0%) 1 (20%) Gran Total 590 38 (6.4%) 23 (3.9%) 40 (6.8%) * Convntional pacaging: Th ptc wrppd roud th tr d d udrth ** La-proof pacaging: Th ptc d oto th tr 4.3 Hanling an cooing instructions Hdg d cookg tructo o om of th mp d courg rk food hdg prctc mog coumr. • Ovr 40% (240/590) of mp provdd hdg, prprto d/or cookg tructo o th rvr of th b. To vw th tructo, th coumr mut thr p-off th b or ook t th b through th ptc m. Th ttr prctc coud courg coumr to touch th tr urfc of th pckgg whch woud b xpctd to b mor cotmtd th th xtr urfc. • Of th 365 mp whch wr dtd who brd o th qutor, 6.8% (25/365) crrd tructo dvg cutomr to wh th who brd or th cvt of th brd pror to cookg. Th cotrr to currt bt prctc dvc. 5. Conclusions irh rtr houd chg to ourcg chck k-proof pckgg d ur tht hdg tructo do ot courg rk coumr prctc. ACkNOwLedGeMeNTS Thk r xtdd to th vromt hth ofcr of th Hth srvc excutv (Hse) who coductd th mpg d th ofc food mcroboog bortor of th Hse for mcroboogc xmto. Th rport for th urv vb o th Fsai’ wbt: www.f.
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Transcript of Campylobacter Poster June 10 FINAL
7/27/2019 Campylobacter Poster June 10 FINAL
http://slidepdf.com/reader/full/campylobacter-poster-june-10-final 1/1
Prvc of Campylobacter pp. o Chck Pckggd Rt Dp Cbt
MaRy FRiel, lisa O’COnnOR anD Wayne anDeRsOn, Food sft authort of ird, lowr abb st, Dub 1, ird.
1. Introuction
Cmpobctro th mot commo bctr cu ofgtrotrt ird d europ. itrto, chckmt rcogd mjor ourc of cmpobctro.
2. Objctivs
Th purpo of th to urv w to dtrm:
1) Th prvc of Campylobacter pp. o() th xtr urfc of chck pckgg d(b) th hv of rt dp cbt; d
2) To tbh whthr hdg d cookg tructodvt from ccptd bt prctc
3. Mtho
sv hudrd d ght v mp wr obtdfrom rt tbhmt ird. ech mpcotd of two wb, .. o wb from th xtrurfc of th poutr pckgg d o wb from thurfc of th rt cbt dpg tht pckg.
iformto rtg to th mp, th pckgg,hdg tructo, cookg tructo tc., wcpturd v qutor comptd t th tm of
mpg. Qutor wr rturd for 590 mp,.. thr w 75% (590/785) rpo rt.
4. Rsults
4.1 Ovrall microbiological rsults
Campylobacter pp. wr dtctd o 13.2% of wb fromth xtr urfc of poutr pckgg d 10.9% of wbfrom th urfc of rt dp cbt (Tb 1).
Tabl 1: Ovr rut
No. of sabs
Surfac typ
Total no.
No. hr Campylobacter spp. tct (%)
extr urfc ofpoutr pckgg
785 104 (13.2%)
Dp cbt 785 86 (10.9%)
4.2 Pacaging typ
Two tp of pckgg wr commo ud: Covto(.. ptc wrppd roud th tr d d udrth)d k-proof (.. ptc d drct oto th tr).
Campylobacter pp. wr mor prvt o th xtror
of covto pckgg (18.9%; 68/361) th o k-proof pckgg (2.1%; 4/189) (Tb 2). Furthrmor,rt cbt dpg covto pckgd chckwr mor k to ) how vdc of kg from thpoutr pck d ) b cotmtd wth Campylobacter pp. a of th dg wr tttc gct (Chqur w prformd ug sPss vro 14.0,wth gcc dd t th ph=0.05 v).
Tabl 2: Rtohp btw th tp of pckgg d thdtcto of Campylobacter pp. o th xtror of th pckggd th dp cbt (=590)
No. hrCampylobacter spp. tct (%)
Typ ofpacaging
Totalno. ofsampls
Onpacagingonly
On isplaycabintonly
Onpacagingan isplaycabint
Convntionalpacaging*
361 32 (8.9%) 14 (3.9%) 36 (10.0%)
La-proofpacaging**
189 3 (1.6%) 4 (2.1%) 1 (0.5%)
Othr 35 3 (8.6%) 5 (14.3%) 2 (5.7%)
Not stat 5 0 (0%) 0 (0%) 1 (20%)
Gran Total 590 38 (6.4%) 23 (3.9%) 40 (6.8%)
* Convntional pacaging: Th ptc wrppd roud th trd d udrth
** La-proof pacaging: Th ptc d oto th tr
4.3 Hanling an cooing instructions
Hdg d cookg tructo o om of th mp dcourg rk food hdg prctc mog coumr.
• Ovr 40% (240/590) of mp provdd hdg,prprto d/or cookg tructo o th rvr of thb. To vw th tructo, th coumr mut thrp-off th b or ook t th b through th ptc m.Th ttr prctc coud courg coumr to touch thtr urfc of th pckgg whch woud b xpctdto b mor cotmtd th th xtr urfc.
• Of th 365 mp whch wr dtd who brd oth qutor, 6.8% (25/365) crrd tructo dvg
cutomr to wh th who brd or th cvt of th brd prorto cookg. Th cotrr to currt bt prctc dvc.
5. Conclusions
irh rtr houd chg to ourcg chck k-proofpckgg d ur tht hdg tructo do ot courgrk coumr prctc.
ACkNOwLedGeMeNTSThk r xtdd to th vromt hth ofcr ofth Hth srvc excutv (Hse) who coductd th mpgd th ofc food mcroboog bortor of th Hse formcroboogc xmto.
Th rport for th urv vb o th Fsai’ wbt:www.f.
