Food Standards Agency consults on strategy to control campylobacter in UK-produced chicken

Tuesday 17 June 2003

Ref: R706 - 38

The Food Standards Agency (FSA) today publishes for consultation its strategy to tackle the problem of campylobacter in UK-produced chicken.

The organism is the single biggest cause of foodborne illness in this country and there is strong evidence that improper handling and preparation of chicken is a major contributing factor.

Last year an Agency survey found campylobacter in around 50% of raw chicken on retail sale in the UK.

Responses are sought to the 12-week consultation, which covers England, Scotland and Wales. FSA Northern Ireland will issue a separate consultation.

The strategy primarily covers intensively produced, housed chickens (reared for meat), although some aspects will also be relevant to other production systems, such as organic and free range.

It builds on the excellent efforts made by industry to introduce measures for controlling salmonella in chicken, although it recognises that tackling campylobacter will present a new series of challenges.

Extensive discussions with the poultry industry and other stakeholders have been central to developing this strategy.

The main focus of the strategy will be improving on-farm biosecurity measures, but it also considers options for control at poultry processing plants.

This supports the view expressed by the Advisory Committee on the Microbiological Safety of Food (ACMSF) that there are practical steps that farmers can take to reduce levels of campylobacter in chicken.

Good standards of biosecurity are essential as a foundation for campylobacter control.

Work carried out by the Agency shows that, while biosecurity across the industry is generally good, there is a need to tighten up some areas and follow best practice, with particular attention to:

• provision of handwashing facilities
• cleaning and disinfecting footwear
• better control over access to the broiler house
• movement of equipment between broiler houses
• ensuring other animals do not have access to the area immediately surrounding the house

Dr Judith Hilton, Head of Microbiological Safety at the FSA, said: 'Campylobacter is a major challenge for the Agency in terms of reaching its target to reduce the incidence of foodborne disease by 20% in three years' time.

'Tackling the problem of campylobacter in chicken will be key to its success.

'Measures can be taken right across the food chain to reduce the risk from chicken. However, it is clear that action is required at earlier stages of the food chain to reduce the number of contaminated birds entering the kitchen and the risks to consumers. The strategy outlines clear practical measures that can be taken to help achieve that aim.'

Responses to the consultation should be sent to:

Ian Smith,
Microbiological Safety Division,
Food Standards Agency,
Room 816c Aviation House,
125 Kingsway, London WC2B 6NH.

Tel: 020 7276 8975 / Fax: 020 7276 8907

Or email: ian.smith@foodstandards.gsi.gov.uk
by 8 Sept 2003.