New Zealand has a highly integrated, closed system of poultry production, with all poultry meat available for retail sale being of domestic origin. Processors of chicken meat control most aspects of production, processing, and distribution; 3 processing companies supply 90% of chicken meat consumed in New Zealand, representing 95% of all poultry meat consumed (2). As a result, interventions applied to the local poultry industry affect all domestically consumed poultry. A marked decline in campylobacteriosis notifications was observed during 2007 and 2008 (17). We investigated this decline to assess whether it was causally related to the poultry- focused food safety interventions
