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Economics of reducing Campylobacter at different levels within the Belgian poultry meat

Xavier Gellynck UGent, Winy Messens UGent, Dirk Halet, Koen Grijspeerdt, Emma Hartnett and Jacques Viaene UGent (2008) JOURNAL OF FOOD PROTECTION. 71(3). p.479-485
abstract
Campylobacter infections pose 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 cost of illness of (sic)10.9 million. Several intervention measures have been proposed in literature, aiming to reduce the contamination of poultry meat and thus lead to significant reductions of human campylobacteriosis cases. This study aimed to evaluate the cost-benefit ratio, 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 of poultry science. The selection comprised measures at the farm level (phage therapy), at the processing plant (spraying of carcasses with lactic acid or electrolyzed oxidizing water, crust freezing, or irradiation), and at the consumer level (improving kitchen hygiene and application of home freezing). Among these measures, the decontamination of carcasses with electrolyzed oxidizing water applied in the processing plant was the most efficient (17.66), followed by the use of lactic acid (4.06). In addition, phage therapy generated a positive cost-benefit ratio (2.54). Irradiation indicated the highest efficacy, but its cost-benefit ratio was rather low (0.31). 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 its behavior. The outcome of this study poses valuable information for future risk-management decisions in Belgium.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
QUANTITATIVE RISK-ASSESSMENT, INFLAMMATORY-BOWEL-DISEASE, GUILLAIN-BARRE-SYNDROME, ELECTROLYZED WATER, JEJUNI INFECTIONS, LACTIC-ACID, CHICKEN, COLONIZATION, TRANSMISSION, CARCASSES
journal title
JOURNAL OF FOOD PROTECTION
J. Food Prot.
volume
71
issue
3
pages
479 - 485
publisher
International Association of Food Protection
place of publication
Des Moines, IA, USA
Web of Science type
Article
Web of Science id
000253824200003
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.763 (2008)
JCR rank
31/106 (2008)
JCR quartile
2 (2008)
ISSN
0362-028X
language
English
UGent publication?
yes
classification
A1
id
669343
handle
http://hdl.handle.net/1854/LU-669343
date created
2009-05-27 15:42:56
date last changed
2009-07-06 10:31:54
@article{669343,
  abstract     = {Campylobacter infections pose 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 cost of illness of (sic)10.9 million. Several intervention measures have been proposed in literature, aiming to reduce the contamination of poultry meat and thus lead to significant reductions of human campylobacteriosis cases. This study aimed to evaluate the cost-benefit ratio, 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 of poultry science. The selection comprised measures at the farm level (phage therapy), at the processing plant (spraying of carcasses with lactic acid or electrolyzed oxidizing water, crust freezing, or irradiation), and at the consumer level (improving kitchen hygiene and application of home freezing). Among these measures, the decontamination of carcasses with electrolyzed oxidizing water applied in the processing plant was the most efficient (17.66), followed by the use of lactic acid (4.06). In addition, phage therapy generated a positive cost-benefit ratio (2.54). Irradiation indicated the highest efficacy, but its cost-benefit ratio was rather low (0.31). 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 its behavior. The outcome of this study poses valuable information for future risk-management decisions in Belgium.},
  author       = {Gellynck, Xavier and Messens, Winy and Halet, Dirk and Grijspeerdt, Koen and Hartnett, Emma and Viaene, Jacques},
  issn         = {0362-028X},
  journal      = {JOURNAL OF FOOD PROTECTION},
  keyword      = {QUANTITATIVE RISK-ASSESSMENT,INFLAMMATORY-BOWEL-DISEASE,GUILLAIN-BARRE-SYNDROME,ELECTROLYZED WATER,JEJUNI INFECTIONS,LACTIC-ACID,CHICKEN,COLONIZATION,TRANSMISSION,CARCASSES},
  language     = {eng},
  number       = {3},
  pages        = {479--485},
  publisher    = {International Association of Food Protection},
  title        = {Economics of reducing Campylobacter at different levels within the Belgian poultry meat},
  volume       = {71},
  year         = {2008},
}

Chicago
Gellynck, Xavier, Winy Messens, Dirk Halet, Koen Grijspeerdt, Emma Hartnett, and Jacques Viaene. 2008. “Economics of Reducing Campylobacter at Different Levels Within the Belgian Poultry Meat.” Journal of Food Protection 71 (3): 479–485.
APA
Gellynck, X., Messens, W., Halet, D., Grijspeerdt, K., Hartnett, E., & Viaene, J. (2008). Economics of reducing Campylobacter at different levels within the Belgian poultry meat. JOURNAL OF FOOD PROTECTION, 71(3), 479–485.
Vancouver
1.
Gellynck X, Messens W, Halet D, Grijspeerdt K, Hartnett E, Viaene J. Economics of reducing Campylobacter at different levels within the Belgian poultry meat. JOURNAL OF FOOD PROTECTION. Des Moines, IA, USA: International Association of Food Protection; 2008;71(3):479–85.
MLA
Gellynck, Xavier, Winy Messens, Dirk Halet, et al. “Economics of Reducing Campylobacter at Different Levels Within the Belgian Poultry Meat.” JOURNAL OF FOOD PROTECTION 71.3 (2008): 479–485. Print.