Campylobacter in meat and offal
Campylobacter is one of the most common causes of bacterial gastroenteritis. It is mainly spread to humans by eating or drinking contaminated food or water. Most infected people will experience diarrhoea, cramping, abdominal pain, and fever that lasts from two to 10 days.
The Campylobacter in meat and offal survey was conducted to gather information on the prevalence and level of Campylobacter in beef, lamb and pork (for both cuts of meat and offal) at retail level in NSW.
A total of 569 samples of raw meat and offal were purchased from supermarkets and butchers between March 2015 and December 2016. Samples were pre-packaged or unpackaged. Samples were sent under temperature control to the laboratory for testing within 24 hours of purchase and tested for Campylobacter, Salmonella and E.coli. pH and water activity were also measured and recorded.
- Campylobacter and E. coli were detected in beef samples with prevalence of 2.2% and 12.9%, respectively. Salmonella was not detected in any beef sample
- Campylobacter and E. coli were detected in lamb samples with prevalence of 19.4% and 21.7%, respectively. Salmonella was detected in one sample of lamb kidney
- Campylobacter and E. coli were detected in pork samples with prevalence of 11.7% and 28.6%, respectively. Salmonella was detected in 15.8% samples.
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