Both Mr Large and Ms Brown stressed the importance of consumer education in proper kitchen hygiene and thorough cooking to make chicken entirely safe to eat.

Mr Large said: “Campylobacter is a naturally occurring bacterium and we need to make every effort to minimise risks of food borne infection to the consumer.

“We fully recognise our responsibility to deliver safe food to consumers and we’re working in partnership with the FSA, retailers and all members of the Joint Working Group on Campylobacter to reduce risks associated to chicken. Since 2009, the Joint Working Group has fostered research and conducted 70 projects with promising results. The projects cover every step of the supply chain with on-farm biosecurity, processing interventions, measures at retail level and consumer education.

“Working together with the whole supply chain is key to achieving positive results in Campylobacter reduction.

“It’s important to remember that proper hygiene in the kitchen and thorough cooking makes chicken entirely safe to eat.”

BPC members had a positive and productive meeting with Ms Brown last week to discuss Campylobacter reduction strategies. All parties agreed on the need to reduce Campylobacter and the poultry industry fully recognised its responsibility to ensure the food it produces is safe.

Further Reading

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