FSA chief scientist's hi-tech answers to campylobacter

By Rick Pendrous

- Last updated on GMT

Related tags: Bacteria, Food safety

Dr Andrew Wadge, the Food Standards Agency’s chief scientist, explains why new technologies, such as lactic acid antibacterial washes during chicken processing operations, should be used to reduce the 403,000 cases of campylobacter food poisoning in the UK each year – many resulting from contaminated chickens bought by people from supermarkets.

In this exclusive podcast interview with FoodManufacture.co.uk, Wadge explains how new treatment techniques, such as antibacterial washes, irradiation and viruses called bacteriophages, could reduce food safety risks in the home and would be a far more effective measure than trying to get everyone in the country to adopt the correct food safety practices in their own kitchens.

Raw chicken

For example, it would overcome the problem that while the FSA advises consumers not to wash raw chicken under the tap before cooking as it leads to cross contamination on surfaces, many people still do it. Nevertheless, the big challenge will be in overcoming consumers’ resistance to the use of science in the food they eat.

To read a full interview with Wadge, don't miss The Big Interview in the June issue of our sister title Food Manufacture.

Find out if you are eligible for a free copy, click here​ or contact our circulation team on 0800 652 6512.

To read the FSA's plans to commission research on the sources of campylobacter food poisoning, click here​.

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