Summer food bacteria take revenge

By ROSALEEN MacBRAYNE

Cases of the food-borne disease campylobacter have risen sharply in Tauranga and Rotorua this summer, reflecting a national trend.

Last month, Tauranga recorded 77 instances of the stomach bug, up 25 on January last year, and Rotorua had 42, an increase of 16.

Bay of Plenty medical officer of health Phil Shoemack said campylobacter was the most common notifiable disease in New Zealand.

Thousands of cases were reported each year.

He did not know if the increase meant more people were going to the doctor with the complaint or more were being diagnosed correctly.

The Ministry of Health says New Zealand had 1783 cases of campylobacter last month, compared with 1544 in January last year. Regional figures were unavailable.

Public health officials in the Bay of Plenty say the increase is continuing this month.

"The number of reported cases is higher than we'd expect for this time of the year, even though summer is recognised as a risk period," said Rotorua Toi Te Ora health protection officer Steve Goodin.

"The figures started to rise as the temperatures did."

The hot weather encouraged people to enjoy outdoor activities.

Eating and drinking outdoors, especially at barbecues and picnics, could spread the disease, said Mr Goodin.

Raw meat often contaminated accompanying bread and salads.

"Then you go for a swim, sit on the grass, pat the dog - all the outdoorsy type things.

"This, combined with poor hand-washing, is probably what this latest increase is about."

Birds could also spread the disease, passing on the bacteria through their droppings.

"It is a whole complex web," said Mr Goodin.

People became infected when they swallowed the campylobacter bacteria, most likely from contaminated water and food, or from contact with infected animals or humans.

He said symptoms included diarrhoea, stomach pain and cramps, possibly with headache, muscle pains, fever and fatigue.

They generally developed three to five days after coming into contact with the bacteria, and could last for about 10 days,

In more serious cases, sufferers could end up in hospital on a drip.

"If you are crook, the most important thing is hand-washing thoroughly.

"Drink lots of fluids and keep away from work and other people," Mr Goodin said.

Food should be cooked thoroughly, and cross-contamination prevented by keeping raw and prepared food separate.

Michael Baker, public health physician at the Institute of Environmental Science and Research, said 12,488 cases of campylobacter were reported last year, the largest number since testing started in 1980.

The previous record was 11,578 in 1998.

No one really knew the reasons for the rise, he said.

"It could be better surveillance, better testing or a real increase in the disease."

Avoiding the bug

* Thaw meat in the fridge, not at room temperature.

* Keep raw meat covered and separate from other foods and store it at the bottom of the fridge.

* If possible use separate chopping boards when preparing raw foods (especially meat and poultry) and cooked foods.

* Scrub chopping boards clean in hot, soapy water.

* Cook poultry thoroughly until the juices run clear.

* Cook all barbecue meat thoroughly and keep cooked and prepared food away from raw meat and juices.

* Drink pasteurised milk.

* Avoid eating shellfish from contaminated waters.

* Boil drinking water taken from the roof, rivers or lakes for one minute before drinking.

* Keep spouting clean and roofs clear of bird and animal droppings if roof water is the supply for drinking.

* Avoid placing TV aerials on the roof for birds to perch on and avoid planting trees close to the house to prevent animals getting on to the roof.

Herald feature: Health