Chicken positive for Campylobacter decreases - FSA

The pathogen was present on 59% of samples, down from 74% in the same months of the previous year and 76% from the last set of results.

Results from the second quarter of testing (October to December 2015) also showed a decrease in the number of birds with the highest level of contamination from the same months last year.

A total of 11% tested positive for the highest level of contamination, more than 1,000 colony forming units per gram (cfu/g), down from 19% in October to December 2014.

Heading in right direction​

In this second quarter of the second survey, 966 samples of fresh whole chilled UK-produced chickens and packaging were tested.

Steve Wearne, director of policy at the FSA, said: “These results are heading in the right direction and we must continue to build on this progress. Retailers and processors must ensure the interventions that are working are embedded in industry practice.”​

Interventions, including improved biosecurity, SonoSteam, and the trimming of neck skins, introduced by some retailers to reduce levels of campylobacter, may be helping to deliver the improved results, said FSA.

The trimming of the neck skin, the most highly contaminated skin area, means chickens are carrying less Campylobacter, it added.

In terms of percentage of skin samples positive for Campylobacter, Morrisons was the best (45.7%) and Sainsbury’s the worst (65.7%).

Reaction and further work​

Richard Lloyd, Which? executive director, said:“It’s encouraging that retailers have made some progress in reducing campylobacter levels in chicken but levels are still unacceptably high.​

“The progress Morrisons have made to meet the FSA’s target shows that it can be done and other supermarkets should tighten up their controls to ensure they’re reducing levels of this potentially deadly bug.”​

John Reed, British Poultry Council (BPC) chairman, said: “Campylobacter is a complex and challenging bacteria and the British poultry meat sector is the first to recognise that the hard work needs to continue. The trend is clear; significant industry investment and reduction strategies are working, with campylobacter levels consistently reducing over time.”​

Meanwhile, Banham Poultry are working with the University of Swansea, Ridgeway Biologicals and Crowshall Veterinary Services LLP to develop a Campylobacter vaccine.

The KTN BBSRC funded project aims to identify so called 'survivor strains' of the bacteria- i.e. those that survive in the bird, throughout processing and right through to the consumer at consumption.

By identifying these specific strains, they can then be incorporated into vaccines to prevent birds becoming infected at farm level.

Late last year the Food and Veterinary Office (FVO) visited the UK to gather information about the mitigation measures in place for Campylobacter spp. in poultry.

Netherlands and Belgium will also be visited, plus Iceland, as part of fact finding missions to help inform future EU policy and legislative measures to control Campylobacter in poultry meat.

The overall report is likely to be published on the EU Commission website at the end of the year.