1 00:00:00,200 --> 00:00:00,880 Speaker 1: Frame bread. 2 00:00:01,200 --> 00:00:03,040 Speaker 2: So it turns out if the next story is to 3 00:00:03,040 --> 00:00:06,480 Speaker 2: be believed, and that is a question mark. But not 4 00:00:06,519 --> 00:00:08,080 Speaker 2: only we pay more for our food, but it could 5 00:00:08,119 --> 00:00:11,120 Speaker 2: potentially be making us quite sick. People getting sick they 6 00:00:11,119 --> 00:00:15,120 Speaker 2: reckon from fresh chicken responsible for six hundred thousand illnesses 7 00:00:15,320 --> 00:00:17,680 Speaker 2: since two thousand and eight. This is analysis from public 8 00:00:17,760 --> 00:00:21,639 Speaker 2: health experts led by Michael Baker. They estimate that Kampbella 9 00:00:21,720 --> 00:00:26,000 Speaker 2: bacter has caused nine thousand hospitalizations and at least sixty 10 00:00:26,120 --> 00:00:29,800 Speaker 2: deaths since two thousand and eight. Now they want warning 11 00:00:29,880 --> 00:00:32,720 Speaker 2: labels on chicken in the shops if you can believe it, 12 00:00:32,840 --> 00:00:36,320 Speaker 2: limits on allowable levels of campbeller backt on fresh chicken 13 00:00:36,320 --> 00:00:38,280 Speaker 2: for sale, which means some of it might have to 14 00:00:38,320 --> 00:00:41,239 Speaker 2: be frozen. But New Zealand Food Safety has called the 15 00:00:41,240 --> 00:00:46,080 Speaker 2: paper unnecessarily alarmist. Vincent Arbuckle's the deputy director general and 16 00:00:46,200 --> 00:00:50,000 Speaker 2: is with me, now, hello, hello, why is this alarmist? 17 00:00:51,360 --> 00:00:54,800 Speaker 1: Look, there's aspects of the report that you know, what 18 00:00:54,920 --> 00:00:59,960 Speaker 1: we feel not based on fact. I mean the example 19 00:01:00,080 --> 00:01:04,240 Speaker 1: which we most concerned about is the claim of an 20 00:01:04,280 --> 00:01:08,600 Speaker 1: excess of sixty deaths over that report period. The reality 21 00:01:08,760 --> 00:01:12,920 Speaker 1: is that that the numbers of reported death due to 22 00:01:13,000 --> 00:01:16,679 Speaker 1: campler bacteriosis from two thousand and seven to two twenty 23 00:01:16,680 --> 00:01:22,679 Speaker 1: twenty four is three. So that's three cases where the 24 00:01:22,720 --> 00:01:31,440 Speaker 1: principal cause of fatality was due to that infections. 25 00:01:30,400 --> 00:01:32,360 Speaker 2: Like the COVID thing where it was due to or 26 00:01:32,440 --> 00:01:32,840 Speaker 2: died with. 27 00:01:34,520 --> 00:01:36,600 Speaker 1: Yeah, I think you're absolutely right, and you know you 28 00:01:36,680 --> 00:01:40,440 Speaker 1: can you can look at stats in different ways. But 29 00:01:41,360 --> 00:01:45,840 Speaker 1: they reported every time there's a death the physician that 30 00:01:45,880 --> 00:01:49,600 Speaker 1: the clinician has to determine the primary cause and that 31 00:01:49,640 --> 00:01:52,600 Speaker 1: goes on record, and the primary cause has been only 32 00:01:52,680 --> 00:01:57,080 Speaker 1: three cases. There's been other cases where there have been 33 00:01:57,160 --> 00:02:02,120 Speaker 1: primary cause and associated causes, but the prime only three cases. 34 00:02:02,440 --> 00:02:06,480 Speaker 1: That that doesn't take away from the importance of focusing 35 00:02:06,520 --> 00:02:10,000 Speaker 1: on camplbacta and poultry. So we why we know, we 36 00:02:10,080 --> 00:02:11,200 Speaker 1: don't disagree that. 37 00:02:11,160 --> 00:02:14,079 Speaker 2: Okay, yeah, so you agree it's important, but we need 38 00:02:14,120 --> 00:02:16,560 Speaker 2: to be making sure we're talking facts, right, So why 39 00:02:16,639 --> 00:02:17,400 Speaker 2: do you think they're doing it? 40 00:02:18,919 --> 00:02:21,200 Speaker 1: I don't know. Look, look, I mean we've tried to 41 00:02:21,280 --> 00:02:26,080 Speaker 1: engage in the last couple of weeks and respect researchers 42 00:02:26,120 --> 00:02:29,600 Speaker 1: and I'd rather focus on working together where we can. 43 00:02:30,560 --> 00:02:32,920 Speaker 2: What did they say when you're the problem? What did 44 00:02:32,919 --> 00:02:34,440 Speaker 2: they say when you tried to engage with. 45 00:02:34,400 --> 00:02:38,760 Speaker 1: Them, Well, I think they you know that verily, I've 46 00:02:38,760 --> 00:02:42,320 Speaker 1: got to respect their views and you know that they 47 00:02:42,320 --> 00:02:46,239 Speaker 1: are an interpretas as an interpretation of a series of facts, 48 00:02:46,880 --> 00:02:51,880 Speaker 1: we rely on the published notified data. That's our north star. 49 00:02:52,800 --> 00:02:59,800 Speaker 1: So the notified reported cases as the best indicator of 50 00:03:00,160 --> 00:03:05,079 Speaker 1: the prevalence of the infection in consumers. That has been 51 00:03:06,360 --> 00:03:10,120 Speaker 1: reduced from about twenty twenty twenty six to twenty twenty 52 00:03:10,160 --> 00:03:14,280 Speaker 1: by half. And then we had a target across the 53 00:03:14,320 --> 00:03:17,920 Speaker 1: health authorities with the industry and ourselves to drive it 54 00:03:18,000 --> 00:03:21,240 Speaker 1: down by a further twenty percent from twenty to twenty 55 00:03:21,320 --> 00:03:25,440 Speaker 1: twenty to twenty twenty four. And we achieve that we're 56 00:03:25,440 --> 00:03:28,160 Speaker 1: not there yet. There's more work that needs to be done, 57 00:03:28,320 --> 00:03:34,200 Speaker 1: but we are singlely focused on containing and controlling this problem. 58 00:03:34,360 --> 00:03:37,240 Speaker 1: It is the number one food borne illness in New Zealand. 59 00:03:39,200 --> 00:03:41,720 Speaker 2: Do we need the labels that are suggesting. 60 00:03:42,440 --> 00:03:45,160 Speaker 1: Yeah, look at late. It's interesting, isn't it. Far as 61 00:03:45,200 --> 00:03:46,880 Speaker 1: we can work out, there's only one country in the 62 00:03:46,880 --> 00:03:53,160 Speaker 1: world that does do a label is suggested. We serve 63 00:03:53,200 --> 00:03:56,960 Speaker 1: a consumers regularly about their understanding of the risks of poultry, 64 00:03:57,080 --> 00:03:59,720 Speaker 1: and we know there's a very high level of awareness. 65 00:04:00,120 --> 00:04:03,520 Speaker 1: Only one area that possibly consumers don't that sort of 66 00:04:03,560 --> 00:04:07,600 Speaker 1: split on as where they wash the chicken. Before we 67 00:04:07,760 --> 00:04:11,320 Speaker 1: introduce yet another control and therefore put a cost on 68 00:04:11,440 --> 00:04:14,960 Speaker 1: industry and potentially on consumers, we need to be sure 69 00:04:15,040 --> 00:04:18,360 Speaker 1: that that intervention will have a proportionate, will better response, 70 00:04:18,400 --> 00:04:21,919 Speaker 1: you know, like what's the return on investment. We're not 71 00:04:22,080 --> 00:04:24,800 Speaker 1: convinced at the moment that labeling a chicken is going 72 00:04:24,880 --> 00:04:28,160 Speaker 1: to make a substantial difference to the awareness of the public. 73 00:04:28,720 --> 00:04:33,159 Speaker 1: We believe most consumers understand the risk, take good steps 74 00:04:33,240 --> 00:04:35,039 Speaker 1: to you know, make sure they cook their chicken and 75 00:04:35,120 --> 00:04:38,080 Speaker 1: handle it with care. We don't really think labeling and 76 00:04:38,120 --> 00:04:38,960 Speaker 1: make much difference. 77 00:04:38,960 --> 00:04:41,799 Speaker 2: Okay, Vincent, Thank you. Vincent Arbuckle with the New Zealand 78 00:04:41,800 --> 00:04:42,440 Speaker 2: Food Safety. 79 00:04:43,120 --> 00:04:46,280 Speaker 1: For more from hither Duplassy Allen Drive, listen live to 80 00:04:46,400 --> 00:04:49,400 Speaker 1: news talks it'd be from four pm weekdays, or follow 81 00:04:49,440 --> 00:04:51,159 Speaker 1: the podcast on iHeartRadio.