Regulation of chicken contamination is urgently needed to control New Zealand's serious campylobacteriosis epidemic.

New Zealand's campylobacteriosis epidemic reached a new peak in May 2006 with the annualised national notification rate exceeding 400 per 100,000 for the first time, the highest national rate reported in the literature. The epidemic is estimated to cause at least 1 fatality a year, >800 hospitalisations, and >100,000 cases in the community, and cost the New Zealand economy 75 million dollars per annum. There is overwhelming epidemiological and laboratory evidence that fresh chicken is the dominant source of human infection. The seriousness of this epidemic justifies rapid, decisive action to reduce human exposure to this pathogen. There is good international evidence to support removal of fresh chicken from the food supply, with its reintroduction only when it can be shown to pose a very low risk to human health. Because freezing can substantially reduce Campylobacter levels, frozen chicken could be substituted to allow continued consumption of this popular food. Efforts to reduce Campylobacter colonisation of poultry flocks and contamination during chicken processing and distribution, along with continued consumer education, are important, but do not appear sufficient to control this epidemic in the short to medium term.