New Zealand Food Safety announced a new target to lower campylobacter infection rates by 15% by 2030, while urging consumers to stop washing raw chicken.
The agency aims to drop the infection rate from 76 cases down to 65 cases per 100,000 people over the next five years. New Zealand Food Safety deputy director-general Vincent Arbuckle said many people incorrectly thought washing raw chicken made it safer to eat.
“In fact, washing chicken increases the risk of getting sick. That’s because, when you rinse raw chicken under the tap, bacteria such as Campylobacter can be spread in water droplets onto sinks, benches, utensils and other foods around the kitchen,” Arbuckle said in an MPI statement.
Raw or undercooked chicken remains the most common source of campylobacteriosis, one of the country’s most frequently reported foodborne illnesses. SunLive reported that 3,750 domestically acquired cases were recorded across New Zealand in 2024. Symptoms include severe diarrhoea, fever, headaches, muscle aches, abdominal pain, and vomiting, lasting up to two weeks in severe cases.
University of Otago Professor of Public Health Michael Baker described the performance of New Zealand Food Safety as very poor. He said failing to eliminate campylobacter infection from raw chicken constitutes a regulatory failure.
“Putting out a media release telling consumers, ‘Don’t wash your chicken’. Is that it? They have to do better than that,” Baker said.
He argued that the burden of safety should fall on producers rather than consumers. Baker suggested that poultry processors should be required to label products based on how heavily contaminated they are with bacteria.
“Consumers can then say, I’m not so keen on buying that heavily contaminated fresh chicken. I’d rather buy the one that has got very low or no contamination,” Baker said. He added that a 2018 study he co-authored revealed shoppers lacked knowledge about safe chicken preparation.
Contaminated fresh chicken meat causes approximately 77% of human campylobacter infections in New Zealand. The illness leads to upwards of 500 hospitalisations and tens of thousands of community illnesses annually. Baker pointed to a Public Health Communication Centre analysis from 2025, which he authored, showing hospitalisation rates for the infection climbed by nearly 70% over a 17-year period.
Arbuckle defended the agency’s record, noting that reported rates of foodborne campylobacter infections halved between 2006 and 2020. He said that figures dropped by an additional 20% in subsequent years.
Data from New Zealand Food Safety shows that campylobacter detected on chicken carcasses dropped from 52% of tested samples in 2006 down to 10.2% in 2024. Arbuckle also said that the agency led industry processing changes, including equipment updates and the application of antimicrobial washes.
Regarding product labelling, Arbuckle said the agency remains unconvinced that new labels are necessary or beneficial. He cited a 2023 Consumer Insights Survey showing strong public awareness of raw chicken risks.
“We’re not alone in our approach to labelling. Most other countries also do not require raw chicken to be labelled,” Arbuckle said. He added that the agency must ensure benefits outweigh unknown costs before altering regulations.
With warmer weather encouraging outdoor dining and barbecues, New Zealand Food Safety issued practical guidelines to prevent foodborne illness. SunLive reported that key safety measures include washing hands thoroughly with soap after handling raw meat.
Cooks should keep raw chicken away from ready-to-eat foods and use separate utensils and chopping boards.
The agency recommends cooking chicken thoroughly until it reaches at least 75C.
For outdoor grilling, officials advise turning chicken regularly to ensure even cooking. Any leftover marinade must be brought to a boil before touching cooked food.
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