Poultry processors’ and retailers’ investments in curbing campylobacter were paying off, said the Food Standards Agency (FSA), after its latest retail survey revealed the highest band of contamination in fresh chicken had fallen to 6.5%.
The targets set by the Food Standards Agency (FSA) for reducing campylobacter contamination in fresh chicken in order to achieve a 50% reduction in food poisoning from the bacterium have been called into question by a member of the an expert committee...
Supermarkets will be waiting with bated breath for the results of the Food Standards Agency’s (FSA’s) first nine months survey of levels of campylobacter in poultry on sale at retail expected this month.
Rapid surface chilling is proving to be an effective technique for reducing campylobacter contamination on poultry, according to the latest results from industry-led trials reported to the Food Standards Agency (FSA) board meeting last month.
Retailers must incentivise poultry suppliers to tackle the UK’s soaring levels of campylobacter contamination, according to the Food Standards Agency’s (FSA’s) board, which met in Aberdeen today (September 11).
