Campylobacter continues to be a problem in raw chicken. The first quarter results of the Food Standards Agency survey of raw, fresh whole chickens, which will see 4000 samples taken and analysed, from February 2014 to February 2015, shows a 59% incidence in the poultry, with 4% being found on the outside of packaging.
This will continue to be of greatest concern to caterers and consumers alike with clear advice to avoid cross contamination and to ensure thorough cooking. Industrially, this hazard should be managed by the HACCP based food safety management programme – time to review those HACCP Plans in the light of these new findings perhaps?
