Abstract
Campylobacter spp. are the most common bacterial cause of foodborne illness in the UK, with chicken considered to be the most important vehicle for this organism. The FSA agreed with industry to reduce campylobacter spp. contamination in raw chicken and issued a target to reduce the prevalence of the most contaminated chickens (those with more than 1000 cfu per gram chicken neck skin) to below 10% at the end of the slaughter process, initially by 2016. To help monitor progress, a series of UK-wide surveys were undertaken to determine the levels of campylobacter spp. on whole UK-produced, fresh chicken at retail sale in the UK. The data obtained for the first five years was reported in FSA projects FS241044 – year 1 (2014/15) and FS102121- year 2 to 5 (2015 to 2019). This new survey represents year 6 of sampling, carried out from August 2019 to October 2020.
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