In 2018, the Food Standards Agency (FSA) commissioned UK Health Security Agency’s to provide a bespoke external quality assessment (EQA) scheme for the detection and enumeration of Campylobacter spp. from a simulated matrix representing uncooked chicken.
There has been no recent monitoring of microorganisms on sheep at slaughter in England and Wales, the last survey being 20 years ago. To address this evidence gap, the FSA has commissioned a survey to gather data on the prevalence and levels of pathogenic and commensal microorganisms contaminating lamb and sheep carcases as this will inform several areas of the FSA’s work.
An increased rate of resistance in Campylobacter in chicken to such antimicrobials could limit effective treatment options for human infections and it is therefore important to monitor changes in rates of resistance over time. In this report we analysed trends in antimicrobial resistance (AMR) in C. jejuni and C. coli isolated from chicken in the UK.
This research project aims to estimate the burden and causes of infectious intestinal disease (IID) in the UK population.
This study outlines the methodology and results of a multi-criteria decision analysis (MCDA) used by the Food Standards Agency to rank thirteen foodborne pathogens in order of their detrimental effect on UK society.
This survey follows on from previous reports examining fresh, whole UK-produced chickens sold at non-major retailers. The survey again looks at prevalence and levels of campylobacter contamination and antimicrobial resistance on chicken neck skin.
This survey estimates the contributions of the main sources of human campylobacter infection and seeks to identify any changes over time.
This survey follows on from previous reports examining fresh, whole UK-produced chickens sold at non-major retailers. The survey again looks at prevalence and levels of campylobacter contamination and antimicrobial resistance on chicken neck skin.
This report contains the results of a three-month data gathering project, in which major retailers were subject to a microbiological survey of campylobacter contamination in fresh whole UK-produced chilled chickens at retail sale.
This survey follows on from the 2014/15 survey examining fresh, whole UK-produced chickens sold at retail. The survey again looks at prevalence and levels of campylobacter contamination both on the chicken skin and on the outside of the packaging.
A scheme has been introduced to assess the capability of individual food laboratories in performing Campylobacter spp. detection and enumeration test methodologies.
This programme aims to identify Campylobacter contamination and production practices within the UK broiler population to potentially target ways to controlling Campylobacter in slaughterhouses.
This survey looked at the proportion of C. jejuni and C. coli strains isolated from year 4 of the FSA’s UK retail chicken survey that were resistant to a range of antimicrobial agents.
This project studied how Campylobacter is transferred from live birds to carcasses during processing in slaughterhouses. The study also looked into methods for reducing this cross-contamination, and reviewed methods of disinfection.
Through a systematic review, this project looks to establish the relative proportion of foodborne disease cases caused by food preparation and handling practices in the home.
This survey looks at the proportion of Campylobacter jejuni and C. coli strains isolated from year 2 of the FSA’s retail chicken survey that were resistant to a range of antimicrobial agents.
This project assessed the feasibility of using available immuno- and nucleic acid-based detection methodologies including lateral flow devices, an immuno biosensor, a loop-mediated isothermal amplification assay and real time Polymerase chain reaction (PCR) assays on farm, for the detection of Campylobacter.
In 2010, the Food Standards Agency (FSA) published a target to reduce the levels of Campylobacter in UK-produced fresh chicken. The target was informed by a mathematical model to estimate levels of Campylobacter through the broiler supply chain. The model was found fit for purpose, however, some improvements could be made.
This project gathered and reviewed existing data on interventions to reduce Campylobacter contamination in poultry slaughterhouses. The information gained from this was used to carry out preliminary and full scale trials. It also provided data that would be required for submission to request approval for their use within the EU.
This project gathered and reviewed existing data, including unpublished work, on interventions that could be used in future poultry processing, to reduce levels of Campylobacter.
This project analysed the data generated by industry on Campylobacter colonisation of poultry batches originating from farms with enhanced biosecurity and control farms with standard biosecurity. The study supports the activities of the FSA aimed at reducing levels of Campylobacter spp. colonisation in poultry at farm level in the UK.
This survey measures Campylobacter contamination on chicken collected at point-of-retail sale.
Regarding our survey on Salmonella and Campylobacter in fresh and frozen chicken for sale at retail outlets.
Packing poultry in a modified atmosphere (MA) with a high oxygen concentration has been suggested as a way to reduce the numbers of Campylobacter on poultry meat. High O2 MA gas mixes reduced the numbers of Campylobacter. A MA with 80% O2 and 20% CO2 would be expected to reduce the numbers of campylobacters.
This project examined current recipes and methods for producing chicken liver pâté and identified interventions (freezing, heat, organic acids) to eliminate the key hazard (campylobacter) whilst ensuring that the final product is acceptable to consumers.