Both the number of raw chickens sold at retail showing campylobacter contamination and the number with the highest level of contamination are showing improvement, according to Food Standards Scotland (FSS).
Campylobacter remains the most common cause of food borne illness in throughout the United Kingdom, and FSS research has shown that a significant proportion of Scottish campylobacter cases are associated with a chicken source.
Scotland’s food safety agency is working in partnership with the Food Standards Agency (FSA) on the UK strategy to reduce campylobacter in chicken. The latest set of results have been published from FSA’s survey of campylobacter in fresh chicken sold at retail, and in the packaging.
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