Chicken industry working with FSA to reduce campylobacter and salmonella

By working closely with the Food Standards Agency the poultry industry has successfully reduced the risk to consumers from salmonella to low levels, new FSA data confirmed today.

However, the FSA findings also highlighted the work that still needs to be done to reduce levels of campylobacter.

The FSA has published the findings of a new survey which tested for campylobacter and salmonella in chicken on sale in the UK. The results showed campylobacter was present in 65 per cent of the samples, while salmonella was present in six per cent with the more dangerous Enteritidis and Typhimuriun strains present in 0.5 per cent of samples.

NFU poultry board chairman Charles Bourns said: "The industry and the scientific community still have much to learn about campylobacter and what farmers can do in their businesses to reduce its presence at retail level.

"This survey confirms the importance of the work the NFU is now involved in with the FSA. This type of industry-government partnership has been invaluable in the past and will be vital in the future."

FSA advice still remains that properly cooked chicken is safe to eat.