- Some bacteria produce toxins that result in food poisoning when ingested.
- Food poisoning usually leads to a short acute illness such as vomiting or diarrhoea that resolves with appropriate medical treatment.
- Campylobacteriosis rates in New Zealand began to rise in the mid 1980s and peaked in 2006 with the highest rate reported internationally.
- Rates declined rapidly from 2007 after the New Zealand Food Safety Authority and the poultry industry introduced a range of regulations and voluntary measures aimed at reducing campylobacter on fresh chicken.
Thursday, July 30, 2020
food poisoning
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