More than 10 percent of poultry packaging in the U.K. is contaminated with Campylobacter, according to a study by The West of Scotland Food Liaison Group (WOSFLG).
Campylobacter is the most common foodborne pathogen in the U.K. Over 6,000 cases were reported in Scotland in 2009. Another 58,000 were reported that same year in England and Wales, according to the Health Protection Agency. Most often, infection occurred as a result of eating undercooked poultry or through cross contamination, researchers stated.
“We know that it is fairly common to find Campylobacter in raw chicken but we were quite concerned about the extent to which the external surfaces of the packaging were also contaminated. There are implications for anyone handling such packaging and consumers should take care as there is a possibility of cross contamination to other surfaces and foods,” said Leslie Paton, WOSFLG chairman.
The Environmental Health and the Food Standards Agency is working with the poultry industry to develop strategies that will reduce the presence of Campylobacter in poultry and poultry packaging.
In the United States, Salmonella is the most common foodborne pathogen. Eating food tainted with Salmonella can cause an infection called salmonellosis. Every year, 40,000 Americans are diagnosed with salmonellosis, according to the Centers for Disease Control and Prevention (CDC). But because many milder cases may not be diagnosed, the CDC estimates that the number of actual cases is probably closer to 1.2 million.
In 2010, the USA reported detecting Salmonella in the following percentages by product class: broilers (6.7%), market hog (2.4%), cow/bull (0.5%), steer/heifer (0.1%), ground beef (2.2%), ground chicken (18.8%), ground turkey (10.2%) and turkey (4.6%).
The new USDA performance standards that took effect in July put the acceptable rate for Salmonella in chicken at 7.5%. “These improved standards are a stronger buffer between foodborne illnesses and our consumers, especially our most vulnerable consumers — children, the elderly and those with weakened immune systems,” said Agriculture Secretary Tom Vilsack, at the time of announcement. “There is no more important mission at the USDA than ensuring the safety of our food.”
