Risk assessment of Campylobacter in the Netherlands via broiler meat and other routes

Elk jaar worden mensen ziek door de Campylobacter bacterie. Omdat de overheid wil weten wat zij hier het best tegen kan doen, is dit in het CARMA project onderzocht. Dit rapport beschrijft om te beginnen wat de oorzaken van campylobacterbesmetting zouden kunnen zijn. Direct contact met (huis-)dieren en de consumptie van onverhit voedsel komen naast kippenvlees als belangrijke bronnen naar voren. Kippenvlees zou een aanzienlijk deel van de ziektegevallen kunnen veroorzaken. Er is een wiskundig model gebouwd om meer inzicht te krijgen in het voorkomen en de verspreiding van campylobacter in de productieketen van kippenvlees, van de boerderij tot en met de bereiding van het vlees in de keuken thuis. Met het model is ingeschat waar en hoe het best ingegrepen kan worden om campylobacter te bestrijden met als doel het aantal zieken dat erdoor veroorzaakt wordt effectief te verminderen. Een goede optie lijkt te zijn om zowel het aantal besmette kippen, als de hoeveelheid campylobacters in de kippenmest en op het kippenvlees aan te pakken. Dat kan door extra aandacht te geven aan de hygiene op de boerderij, door tijdens de slacht het lekken van besmette mest uit de karkassen te verminderen en door het kippenvlees met bijvoorbeeld melkzuur te wassen. Er valt dan een aanzienlijke gezondheidswinst te behalen. Gegarandeerd vers campylobactervrij vlees is alleen mogelijk als al het vlees doorstraald zou worden. De meest doelmatige maatregelen zijn echter alleen vast te stellen als ook economische en maatschappelijke aspecten worden meegenomen. Hiervoor wordt verwezen naar andere rapporten die in het kader van dit CARMA project zijn verschenen.

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