The economics of reducing campylobacter in the Belgian poultry meat chain
| Autor: | W. Messens, Xavier Gellynck, Jacques Viaene |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
Cost–benefit analysis
business.industry Applied Mathematics General Mathematics media_common.quotation_subject Campylobacter food and beverages Campylobacteriosis medicine.disease medicine.disease_cause Food handling Biotechnology Toxicology Farm level Intervention measures Hygiene medicine Poultry meat business media_common |
| Zdroj: | Biotehnologija u stocarstvu. 23:155-167 |
| ISSN: | 2217-7140 1450-9156 |
| Popis: | Campylobacter infections are a serious public health problem in Belgium. Poultry meat is most likely responsible for 40% of human campylobacteriosis cases in Belgium. On a yearly basis, consumption of poultry meat causes at least 22,000 campylobacteriosis cases with a costs-of-illness of ?11 million. This study aims to evaluate the efficiency, i.e. the ratio of reduced costs-of-illness on intervention costs, of various intervention measures. These measures were selected by representatives from the poultry meat sector and experts in the field. The selection comprised measures at farm level (administration of bacteriocins to feed of broilers shortly before slaughter), at the processing plant (spraying of carcasses with lactic acid or electrolyzed oxidizing (EO) water, crust-freezing or irradiation of carcasses and chicken filets at the end of the slaughterline) and at consumer level (improving kitchen hygiene and application of home-freezing). Among these measures, the decontamination of carcasses with EO water is the most efficient. Administration of bacteriocins to feed of broilers is also efficient. Irradiation is the most effective intervention, however, one of the least efficient. There seems to be less gain by trying to improve food handling in the kitchen. The cost to reach consumers is large while only a very limited fraction of the consumers is willing to change their behavior. |
| Databáze: | OpenAIRE |
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