This site contains information on the status of campylobacter in the UK, along with details of the scientific research carried out by the Joint Working Group to reduce levels of campylobacter.…
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From www.faccendafoods.co.uk Faccenda Foods to implement SonoSteam technology after successful trial SonoSteam technology to move to continuous running Over 80% reduction in Campylobacter proven during in-line trials £1m investment in SonoSteam is one element of a comprehensive Campylobacter plan Brackley, UK – Faccenda Foods, one of the UK’s leading food companies, has confirmed that its…
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The FSA has today published the 4th quarter results of its year-long retail survey. The press release can be viewed on the FSA website. Organisations that have issued a response or statement to the report are below (more links will be added through the day): British Poultry Council Marks & Spencer Morrison’s Waitrose Co-Op Aldi…
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Chair of the ACT Board, Richard MacDonald, described the work on fighting campylobacter as “significant” following the group’s second meeting. He said: “The level of commitment and endeavour shown by producers, retailers, and regulators to tackling this complex bacteria is unprecedented.” His comments came after positive discussions on a number of major interventions that are…
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Here are some of the responses to the FSA’s release of the Q3 results for campylobacter in chicken at retail. This page will be updated through the day. British Poultry Council Marks & Spencer Science and Media Centre…
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From the website of the Food Standards Agency (the original page can be viewed here): The Food Standards Agency (FSA) has today published the latest set of results from its year-long survey of Campylobacter on fresh chickens. Campylobacter is a food bug mainly found on raw poultry and is the biggest cause of food poisoning…
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On 27th November the Food Standards Agency (FSA) published the cumulative results from the first two quarters of its year-long survey of campylobacter on fresh chickens. Some of the stakeholder responses to the release can be found here. Tackling campylobacter is the FSA’s number one food safety priority and it is spearheading a campaign to bring…
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A study by the Institute of Food Research has looked at at how campylobacter in the ‘juice’ from chickens can create a biofilm on kitchen surfaces. This research, led by Helen Brown at IFR, has also been reported in the Daily Mail. The study highlights the important role that good kitchen hygiene practice has in…
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The Food Standards Agency has published the results of its retail survey on levels of campylobacter in chicken. Here are the responses from some of the main stakeholders. FSA Retail Survey Results British Poultry Council response Science Media Centre experts’ response Institute of Food Research response British Retail Consortium response Which? response CIWF response …
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How you can make sure the food you cook is safe The poultry industry has a responsibility to produce the safest and highest quality products for consumers. We are involved in a wide-range of different initiatives to ensure that poultry products reach consumers’ kitchen in the safest possible condition. However it is important for people…
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Faccenda Foods, one of the UK’s leading food companies with a turnover of over £400m, has announced a further major investment to support their strategy to reduce campylobacter in chickens. Following extensive testing, Faccenda are now progressing full scale trials at their factory in Brackley with a unique and innovative technology called “SonoSteam.” As part…
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