July 21, 2011


EU study finds 98% campylobacteriosis in Irish poultry carcasses



The result of a recent EU-wide baseline study revealed the prevalence of campylobacteriosis in Ireland's broiler batches of 83.1% and a prevalence of 98.3% on carcasses at the end of slaughtering process.


As a result of this baseline study, a report entitled Recommendations for a Practical Control Programme for Campylobacter in the Poultry Production and Slaughter Chain was produced by the Scientific Committee of the Food Safety Authority of Ireland (FSAI) recommending a series of practical measures to be taken by poultry farmers, processors and retailers to reduce the incidence of the harmful Campylobacter bacteria in poultry.

The FSAI's Scientific Committee's report considers a European finding that handling and preparation of chicken and consumption of undercooked chicken meat accounts for approximately 30% of human cases of campylobacteriosis. The scientific report recommends that the poultry industry develops and implements its own voluntary code of practice based on the recommended control measures detailed in the report.


"The current level of contamination of chicken with Campylobacter needs to be reduced to improve public health. The Irish poultry industry has been very effective in reducing Salmonella on poultry and now needs to make further improvements to address the Campylobacter problem," said Prof Alan Reilly, CEO, FSAI.

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