27 May 2016
The results for January to March 2016 continue to show a decrease both in the number of birds with campylobacter on them and those with the highest level of contamination from the equivalent quarter last year. This survey investigated the prevalence and levels of campylobacter contamination on fresh whole chilled chickens and their packaging. The survey examined more than 3,000 samples of whole chickens bought from UK retail outlets and smaller independent stores and butchers. The latest data show 9.3% of chickens tested positive for the highest level of contamination in this quarter, down from 21.8% for the three months from December 2014 to February 2015. Campylobacter was present on 50% of chicken samples, down from 71% in the equivalent quarter of the previous year. 1,009 samples of fresh whole chilled UK-produced chickens and packaging this quarter were tested. One of the reasons the survey results are lower this quarter is because of the decision taken by a number of retailers and their suppliers to remove neck skin from the bird before it goes on sale. This is good news for the consumer because the neck skin is the most contaminated part of the chicken. However it is also the part of the bird that is tested in the survey and this means that comparisons with previous results are not as reliable as they should be.