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Campylobacter Update January 2018

Since 2013 we have been working hard to reduce Campylobacter levels in fresh chicken. We have introduced a Campylobacter reduction plan which has shown significant improvements year on year.

Our results for the Fourth Quarter of 2017 (October to December) are as follows:
  • • 0.7% of our chickens have the higher levels of contamination compared to the FSA retail target of 7% from a sample of 136 chickens tested.
  • • Overall for 2017 only 0.8% of our chickens had the higher levels of contamination from a total of 477 chickens tested.

Our results now for the last 12 consecutive quarters have been below the 7% FSA retail target.

The facts:

  • • Campylobacter is a common bacteria which causes food poisoning which can be found on fresh chicken.
  • • Campylobacter is destroyed if chicken is cooked thoroughly.
  • • As a bacteria, campylobacter can be transferred on to any surface that raw chicken contacts.
  • • Food Standards Agency (FSA) advice is Do Not Wash raw chicken.

Here is a link to a quick guide from the FSA about Campylobacter: https://www.food.gov.uk/sites/default/files/campylobactor-infographic.pdf

How you can prevent it:

We understand that campylobacter can be a concern when it comes to handling fresh chicken. However there are 4 simple steps you can take at home to minimise the risk of food poisoning:

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