Noah : “Surge in Campylobacter Flocks in Norway”

Accident – Death – Obituary News : : 1. “Norway Campylobacter outbreak”
2. “Campylobacter prevalence in Norwegian poultry”

The number of broiler flocks testing positive for Campylobacter in Norway increased in 2023 but remains at low levels, with 6.1 percent of flocks affected. The Norwegian Food Safety Authority (Mattilsynet) and the Norwegian Veterinary Institute oversee the surveillance program, testing 2,100 flocks from 505 farms. Positive flocks undergo heat treatment or freezing before being sold. Campylobacteriosis is the most reported bacterial disease in Norway, with 3,000 cases in 2023. A recent risk assessment by the Norwegian Scientific Committee for Food and Environment found that grilled food can produce harmful substances, such as heterocyclic amines and polycyclic aromatic hydrocarbons, especially in fatty meats. More research is ongoing on the tapeworm Echinococcus multilocularis.

Campylobacter Cases in Norwegian Broiler Flocks on the Rise

In 2023, the number of broiler flocks positive for Campylobacter in Norway saw an increase, although levels still remain relatively low. Surveillance data revealed that 128 flocks, or 6.1 percent, tested positive for the bacteria. These tests were conducted on broiler flocks slaughtered before 51 days of age between May and October by their owners or keepers.

The ongoing action plan on Campylobacter in Norwegian broilers, which has been in place since 2001, is overseen by the Norwegian Food Safety Authority (Mattilsynet). The surveillance program is implemented by this authority, while the Norwegian Veterinary Institute coordinates laboratory investigations, analyzes data, and communicates the results to the relevant stakeholders.

During the surveillance period, a total of 2,100 flocks from 505 farms were tested. Among these farms, 83 were found to have at least one positive flock, with 28 of them having two or more positive flocks. Carcasses from these positive flocks were either heat treated or frozen for a minimum of three weeks before being sold to consumers.

Despite the increase in positive flocks compared to previous years, the prevalence of Campylobacter in Norwegian broiler flocks remains relatively low. The results from 2023 align with those from 2020 to 2022, where 5.8 and 4.8 percent of flocks tested positive, respectively. This low prevalence sets Norway apart from many other European countries in terms of Campylobacter contamination levels.

Health Risks of Grilled Food Assessed in Norway

Simultaneously, the Norwegian Scientific Committee for Food and Environment (VKM) recently conducted a risk assessment on the health risks associated with consuming grilled food. The Norwegian Food Safety Authority sought updated information from VKM to provide relevant advice to consumers and food vendors regarding the risks posed by grilling.

Grilling and frying food can result in the formation of process-induced contaminants, potentially harmful substances that can be present in grilled food. The assessment by VKM highlighted the presence of two groups of genotoxic and carcinogenic substances, heterocyclic amines (HAA) and polycyclic aromatic hydrocarbons (PAH), in higher concentrations in grilled food compared to fried food.

Individuals who frequently consume fatty grilled meat products, such as pork ribs and hamburgers, may be at a higher risk due to the concentration of PAH being highest in well-done meat with a high fat content. The VKM’s scientific leader, Espen Mariussen, emphasized the importance of grilling such foods in a manner that minimizes the formation of harmful substances to reduce health risks.

Additionally, VKM is conducting an assessment of the public health risk associated with the tapeworm Echinococcus multilocularis. This parasite, primarily found in red foxes, wolves, and other canines, can be transmitted to humans through contaminated food or water, potentially causing the fatal disease echinococcosis. An updated risk assessment on this issue is expected to be published in June 2024.

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