Agency consults on campylobacter in chicken

Tuesday 17 June 2003

The Food Standards Agency 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.

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.

One of the Agency's key strategic aims is to reduce the incidence of foodborne disease by 20% between 2001 and 2006.

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 which can be taken to help achieve that aim.'