The Effect of Heating Surface on the Reduction of Microorganism Contamination through Chicken-Sashimi Processing in a Small-Size Poultry Processing Plant

Kakiuchi, Rina; Ai, Ryunosuke; Horiuchi, Yuta; Asakura, Hiroshi; Chuma, Takehisa

doi:10.5803/jsfm.36.105

Cited by 1 publication

(3 citation statements)

References 10 publications

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“…Although multiple Japanese governmental institutions including FSCJ, MHLW, CAA, MAFF and the local governments have continually reported the health risks associated with raw and/or undercooked chicken 56 , 57 ) , the current Japanese Food Sanitation Act does not have standards for restricting raw chicken consumption 15 , 58 ) .…”

Section: Regulation Of Campylobacter Jejuni/coli In Japanmentioning

confidence: 99%

“…A study by Kakiuchi et al 58 ) indicated that Campylobacter food poisoning caused by Torisashi, processed and sold in Kagoshima was much lower than those in most metropolitan areas, and in 2017 they had no Campylobacter food poisoning cases 58 ) .…”

Section: Regulation Of Campylobacter Jejuni/coli In Japanmentioning

confidence: 99%

“…Campylobacteriosis will be reported to the state or territory health authorities and managed under each jurisdictional legislation 64 ) . The data regarding campylobacteriosis will be sent to the National Notifiable Disease Surveillance System (NNDSS) under their public health legislation 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 ) . The NNDSS collates the gathered data nationally and reports to OzFoodNet 64 ) .…”

Section: Campylobacteriosis In Australia (Information Collection Systems)mentioning

confidence: 99%

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Recommended Practices to Eliminate <i>Campylobacter</i> from Live Birds and Chicken Meat in Japan

Clarke

Ajlouni

2021

Food Safety

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Campylobacter food poisoning is one of the major bacterial foodborne diseases resulting in numerous outbreaks worldwide. Particularly in Japan, one-fourth of the total food poisoning is caused by Campylobacter jejuni/coli . Raw and/or undercooked poultry meat and meat products are known as the main cause of campylobacteriosis. Consequently, effective and immediate actions are needed to eliminate or at least reduce campylobacteriosis. This study aimed at examining the Japanese food regulation system, comparing it with those in the USA and Australia, and making necessary recommendations for a better control of campylobacteriosis in Japan. The study was conducted by a thorough investigation of published literatures, governmental documents, statistical and epidemiological data and public information. The results led to recommendations that the Japanese food regulation authority should consider the following suggestions in order to control campylobacteriosis: 1) assess the Campylobacter safety at the end of processing stage of chicken supply chain based on risk assessment using quantitative/qualitative baseline data collected over Japan, 2) establish a national Campylobacter strategy, including specific campylobacteriosis reduction goals and criteria, and 3) provide the small food business operators with sufficient training and support to implement a Hazard Analysis Critical Control Points (HACCP) as an obligatory food safety requirement. It is acknowledged that it would be difficult to apply foreign regulations directly to Japanese food regulation system due to differences in food culture, regulation, industry structure, and data collection systems. Thus, flexible application is required. Finding and conducting effective Campylobacter control measures can decrease contaminated live birds and chicken meat in Japan, home to a unique food culture of eating raw and/or undercooked chicken meat called Torisashi such as sashimi, tataki and yubiki chicken. Consequently, potentially available research data may be instrumental in finding solutions for reducing campylobacteriosis. Eliminating Campylobacter food poisoning cases in Japan will be a significant achievement in ensuring Japanese and global food safety.

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Section: Regulation Of Campylobacter Jejuni/coli In Japanmentioning

confidence: 99%

Section: Regulation Of Campylobacter Jejuni/coli In Japanmentioning

confidence: 99%

Section: Campylobacteriosis In Australia (Information Collection Systems)mentioning

confidence: 99%

See 1 more Smart Citation

Recommended Practices to Eliminate <i>Campylobacter</i> from Live Birds and Chicken Meat in Japan

Clarke

Ajlouni

2021

Food Safety

View full text Add to dashboard Cite

show abstract

The Effect of Heating Surface on the Reduction of Microorganism Contamination through Chicken-Sashimi Processing in a Small-Size Poultry Processing Plant

Cited by 1 publication

References 10 publications

Recommended Practices to Eliminate <i>Campylobacter</i> from Live Birds and Chicken Meat in Japan

Recommended Practices to Eliminate <i>Campylobacter</i> from Live Birds and Chicken Meat in Japan

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