17.12.2011

The Royal Environmental Health Institute of Scotland

A report on the results of a survey into the contamination of raw poultry packaging was published lately; this revealed that about 10% of samples were found to be contaminated with Campylobacter on the external packaging.  This survey was carried out by the West of Scotland Food Liaison Group – a liaison network of Environmental Health Officers, Public Analyst Laboratories, Food Safety Officers and other professionals working together to protect public health.
This confirmed the results of a previous survey by the group which also showed that approximately 10% of samples were contaminated.  Campylobacter is the most commonly identified cause of bacterial food poisoning with over 6000 reported cases of an infection in 2009.  Infection usually occurs as a result of eating undercooked poultry or through cross contamination.  It is for this reason that consumers are advised to make sure they keep raw poultry separate from ready-to-eat food at purchase, in storage and during preparation. Consumers should transport raw poultry to their homes in separate bags and should store raw poultry at the bottom of their refrigerator away from ready-to-eat foods. During preparation they should   wash hands thoroughly after handling raw poultry or other raw foods, and take all steps to avoid cross contamination through utensils or surfaces including cleaning and disinfecting food contact surfaces which are used to prepare raw poultry. Consumers should always cook food thoroughly to kill any bacteria that may be present.
The report recognises the importance of the current work by Environmental Health and the Food Standards Agency in working with industry to promote strategies for Campylobacter and cross contamination reduction.