N.Z. clear, but concern about future arrangements

Press, 29 July 1989, Page 21

N.Z. clear, but concern about future arrangements

By

CHRISTOPHER MOORE

NEW ZEALAND public health workers remain confident that they still have the upper hand in the battle against bacterial hijackings of airline passengers. But there could be no ground for complacency about New Zealand’s clean bill of health, a senior health protection officer, in Christchurch, Karen Brooks, warned this week.

A small population, a flexible and innovative approach to public health and a range of strict national and international regulations and guidelines covering food handling, quality control and storage had prevented serious outbreaks of food poisoning among airline passengers on both domestic and international flights. But the possibility that they could be hijacked by salmonella at 30,000 ft was one which health workers and airline companies could never forget, warns Karen Brooks. The drive to economise by airlines and area health boards could erode New Zealand’s record, especially if airlines chose to diversify food preparation services rather than centralising in one area. The recently established area health boards now have direct responsibility to enforce the regulations and supervise food handling and sampling. For the boards in Auckland, Wellington and Christchurch, the presence of three international airports means an added responsibility since the public health programmes devolved from the former Department of Health. “At present we. are reasonably happy with the procedures and safeguards,” Karen Brooks says. “But there are indications that the airline companies are considering contracting out catering to other sources. The method may be cheaper but it is a cost-cutting exercise which could nave oeirimental effects. The use of several contract caterers may cut costs but it could also heighten the risk from food poisoning,” she says. The risk could be lowered by placing increased emphasis on quality assurance by area health boards and introducing changes to existing legislation. A health protection officer, George Dodd, also suggests that area health boards, now respons4

ible for regional health protection programmes, should strengthen ties with airline companies and encourage a combined approach to food hygiene and safety. At present, Air New Zealand operates its own catering facilities at Christchurch Airport. Ansett’s in-flight meals are prepared under contract by a local company. The Christchurch Health Development Unit makes spot checks on both, removing food samples for testing at the

public health laboratories at Christchurch Hospital. Health protection officers also visit airport cafeterias, bars and restaurants. “Ansett’s in-flight meals are for its domestic services while Air New Zealand caters for both international and domestic. We inspect and take samples from both on the same basis,” Karen Brooks says. She understands that the British and some overseas airlines have confronted problems with

the quality control of food. Both New Zealand airlines use methods of food preparation which lower the risk of contamination “significantly” through better-quality controls over techniques based on the cook-chill approach. Using this method, food is partially cooked before refrigeration at extremely low temperatures. Dishes are then cooked during the flight. “Basically the food is cooked but requires additional heat before it can be served. Air New Zealand’s in-flight kitchen has been extensively altered after the department expressed concern over a number of design features. The company has also employed a quality assurance expert. We’re pleased with the results which, to date, have been excellent.” The health protection officers taking samples decide what varieties of food are likely to present a potential high risk. These include items which require little or no cooking — sandwich fillings, shellfish, seafood and salads. Cold meats and fruit salads also undergo samnling for Infections. “No-one can ever give a 100 per cent assurance with regard to food poisoning,” Karen Brooks says. “It only takes one individual to infect food through bad hygiene. It is always the human factor which has to be considered.” New Zealand is a member of a large international club governed by World Health Organisation regulations and guidelines on airline food safety. But she believes that there is still little that this country’s health authorities can do in terms of airline food originating from outside New Zealand. Quarantine provisions cover any problems occuring during flight. Fifteen minutes before landing, the flight captain is required to notify his New Zealand agent of an outbreak of food sickness. New Zealand health authorities are then informed. The public health authorities — the hospital and ambulance services and the district health service — are also involved. A duty health protection officer is on 24-hour duty in Christchurch to assess the situation as soon as the plane lands. If

necessary the officer can grant the necessary certificate of pratique which releases an incoming flight from quarantine requirements. Those passengers requiring hospital treatment are removed from the aircraft. Unaffected passengers proceed through the normal clearance procedures. Records are kept of the names and seat numbers of the sick individuals, the food and drink they consumed during the flight, symptoms and individual case histories. There has been criticism that it would take much longer than 15 minutes to alert all the groups and individuals concerned — a claim supported by Karen Brooks and George Dodd. "If there was a major problem on a flight, we would certainly prefer a longer notification time than quarter of an hour,” Karen Brooks says. “We would hope that the pilot and the company agent would give much more notification of any problem ...” As far as food handling procedures are concerned, other international companies using Christchurch Airport are not covered by the normal food-handling surveillance programmes. But they are governed by the network of international guidelines. Under existing regulations, all leftover food carried on international flights into New Zealand must be destroyed on arrival. “The regulations are enforced by the Ministry of Agriculture and Fisheries, partially for agricultural reasons, partially to prevent food which has been stored for some time being served during the return flight,” a health protection officer with the Ministry, Mr Jim Fraser, said from Wellington. Qantas, Air New Zealand and Ansett maintained high standards of preparation and hygiene — “I can’t think of any problems which have arisen for some time,” Mr Fraser says. Karen Brooks agrees that the situation in New Zealand is “relatively well covered.” “But the words ‘at the present time’ have to be emphasised. We have to continually monitor the situation and, if necessary, amend the existing regulations to meet new situations,” she says.