Published: 29 May, 2015

Food-poisoning bacteria still prominent in retail poultry

The Food Standards Agency (FSA) has conducted a 12 month study and found that 73% of all chicken available from retailers contain the food poisoning bacteria, Campylobacter.

fsalogoTesting over 4000 samples of whole raw chickens, the FSA determined that many of the major retailers failed to reach the targets set up to reduce the bug, with the exception of Marks & Spencer, Morrisons, the Co-op and Waitrose. These four chains have implemented campylobacter reduction plans, which the results indicate have been successful.

Campylobacter causes more cases of food poisoning than E.Coli, listeria and salmonella cumulatively. Symptoms are gut-wrenchingly painful to list.

The FSA has mapped out how best to avoid the contamination of this bug in three easy steps:

1)      Cover and chill raw chicken

2)      Don’t wash raw chicken (cooking will kill the bacteria, but washing it prior to cooking may make it spread)

3)      Wash used utensils thoroughly

4)      Cook chicken through

Sourcing high quality chicken from premium suppliers in the UK is made easy with i-Chef’s approved poultry suppliers, available on the members-only website.


– The i-Chef Team