Benefits and Costs of Reducing Human Campylobacteriosis Attributed to Consumption of Chicken Meat in New Zealand

  • Peter van der LogtEmail author
  • Sharon Wagener
  • Gail Duncan
  • Judi Lee
  • Donald Campbell
  • Roger Cook
  • Steve Hathaway
Part of the Food Microbiology and Food Safety book series (FMFS)


The annual rate of human campylobacteriosis cases in New Zealand increased consistently after notification became compulsory in 1980; a large proportion of which were attributed to the consumption of chicken meat. In 2006, a Campylobacter Risk Management Strategy was developed that concentrated on optimising broiler chicken processing with regard to reducing carcass contamination and hence the number of human cases of campylobacteriosis. While it has been very successful with more than a 50% decrease in the number of notified foodborne human cases being achieved already by 2008, a greater reduction in the burden of human illness is still sought.

This chapter describes a cost-benefit evaluation of reducing the proportion of human campylobacteriosis attributable to consumption and handling of chicken meat in New Zealand. This includes examination of the relationship between financial benefits of reducing illness and industry’s costs in meeting regulatory limits for Campylobacter on chicken carcasses. In 2015 dollar terms, there has been a net benefit of at least $NZ 67.3 million annually attributable to implementation of the Campylobacter Risk Management Strategy.


Campylobacter New Zealand Cost of illness Compliance costs Cost-benefit analysis Poultry Chicken meat 



Acidified sodium chlorite


Benefit-cost ratio


Cost-benefit analysis


Cost of illness


Poultry processing code of practice


Disability-adjusted life years


Environmental Services and Research Ltd.


Good hygienic practice


Hazard Analysis and Critical Control Point


Internal Rate of Return


Ministry of Agriculture and Forestry


Ministry of Health


Ministry for Primary Industries


National Microbiological Database


Net Present Value


New Zealand Food Safety Authority


Organisation for Economic Co-operation and Development


Poultry Industry Association New Zealand


Peroxyacetic acid


Risk Management Programme


Very low throughput


Verification services


Willingness to pay


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Peter van der Logt
    • 1
    Email author
  • Sharon Wagener
    • 2
  • Gail Duncan
    • 2
  • Judi Lee
    • 3
  • Donald Campbell
    • 1
  • Roger Cook
    • 1
  • Steve Hathaway
    • 1
  1. 1.Science and Risk Assessment Directorate, Regulation and Assurance BranchMinistry for Primary IndustriesWellingtonNew Zealand
  2. 2.Assurance Directorate, Regulation and Assurance BranchMinistry for Primary IndustriesWellingtonNew Zealand
  3. 3.Market Access DirectorateRegulation and Assurance Branch, Ministry for Primary IndustriesWellingtonNew Zealand

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