Supermarkets are rushing out plans to clean up their chicken supply chains as they face being named and shamed over contamination rates of the potentially lethal food-poisoning bug campylobacter.
The Food Standards Agency will publish rates of contamination for each supermarket chain. The industry is bracing itself for the results to be significantly worse than those published by the FSA in August, which found six in 10 chickens were contaminated. Campylobacter rates tend to rise in the summer and averages similar to 75% found by the European Food Safety Authority in 2010 are expected.
Retailers have this week announced a raft of changes to the way chicken is produced in an effort to fend off a major food scare. Possible measures include: cook-in-the-bag packaging for whole chickens making it unnecessary to touch them before they are cooked, new technologies to flash freeze batches to kill bacteria on the surface of chicken during processing, and changes in the way chickens are reared on intensive farms.
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