Our results for the Fourth Quarter of 2017 (October to December) are as follows:
- • 0.7% of our chickens have the higher levels of contamination compared to the FSA retail target of 7% from a sample of 136 chickens tested.
- • Overall for 2017 only 0.8% of our chickens had the higher levels of contamination from a total of 477 chickens tested.
Our results now for the last 12 consecutive quarters have been below the 7% FSA retail target.
- • Campylobacter is a common bacteria which causes food poisoning which can be found on fresh chicken.
- • Campylobacter is destroyed if chicken is cooked thoroughly.
- • As a bacteria, campylobacter can be transferred on to any surface that raw chicken contacts.
- • Food Standards Agency (FSA) advice is Do Not Wash raw chicken.
Here is a link to a quick guide from the FSA about Campylobacter: https://www.food.gov.uk/sites/default/files/campylobactor-infographic.pdf
How you can prevent it:
We understand that campylobacter can be a concern when it comes to handling fresh chicken. However there are 4
simple steps you
can take at home to minimise the risk of food poisoning: