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<p>There are comprehensive controls in place throughout the food chain to reduce the
levels of contamination in chicken being sold in supermarkets and other locations.
These controls include, for example, the national salmonella control programme for
broiler chickens at all stages of production, which defines a range of measures to
reduce the risk of Salmonella. The Food Standards Agency has also worked closely with
industry on reducing Campylobacter contamination over a number of years. This has
seen the highest contamination levels of Campylobacter fall from an average of 19%
in 2014/15 to 5% in 2016/17 in surveys undertaken at retail level. Latest levels according
to major retailers’ data show an average of 3.1% for October-December 2018.</p>
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