BPC reiterates its position on campylobacter

Campylobacter is a global issue and all those involved in supplying meat have a role to play in reducing campylobacter, writes the BPC as it reiterates in stance on the bacteria, which naturally occurs in the gut of many animals.

“The poultry industry has been working hard to tackle campylobacter and we fully recognise our responsibility to ensure the food we produce is safe. We have worked with the FSA, DEFRA, BRC and the NFU since 2009, through a Joint Working Group, on a reduction plan. The partnership approach has been successful in driving industry-wide efforts.

“Over the last five years, over 70 scientific research projects have been conducted and new trials are currently taking place. While much new information has been obtained through these projects, more work is required to find a consistent means of reduction. We are seeking to update food hygiene legislation specifically to minimise campylobacter.

“We have improved biosecurity standards within our independently audited assurance schemes and are utilising new rapid-testing techniques for data collection. We are also focusing on employee education and making sure poultry employees continue to have the effective tools to implement campylobacter reduction measures. Last, but not least, we are pushing forward with proven slaughterhouse interventions.

“Over the next 18 months, BPC members will be moving to a delivery phase with large scale trials and implementation of those measures that are most promising for campylobacter reduction. We continue to work closely with all the Joint Working Group partners to implement effective measures against campylobacter as soon as practicable.”

Source: British Poultry Council (BPC)