FSA declares war on Campylobacter
aimed at tackling the problem of Campylobacter for intensively
produced chicken in the UK.
The Food Standards Agency (FSA) today publishes for consultation its strategy to tackle the problem of Campylobacter in UK-produced chicken. The organism is said to be the single biggest cause of foodborne illness in the UK and there is strong evidence that improper handling and preparation of chicken is a major contributing factor.
Last year an FSA survey found Campylobacter in around 50 per cent of 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 efforts made by industry to introduce measures for controlling Salmonella in chicken.
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.
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 the provision of handwashing facilities, better control over access to the broiler house and the movement of equipment between broiler houses.
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 per cent 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."
