Campylobacter levels cut by joined-up effort

The Food Standards Agency’s director of policy Steve Wearne believes investment from farm to fork has helped drive down campylobacter, but recognises more needs to be done in the smaller independent sector. Investment by farmers, processors and supermarkets has over the past 4 years helped to reduce levels of campylobacter in chicken. Latest results from the Food Standards Agency’s retail survey revealed the highest band of contamination in fresh chicken (more than 1,000 colony forming units