The Food Standards Agency has today published the first set of quarterly results from a new survey of Campylobacter on fresh shop-bought chickens.

The results show 59% of birds tested positive for the presence of Campylobacter. In 4% of samples Campylobacter was identified on the outside of the packaging.

Campylobacter is killed by thorough cooking, however, it is the most common form of food poisoning in the UK, affecting an estimated 280,000 people a year.

The 12-month survey, running from February 2014 to February 2015, is looking at the prevalence and levels of Campylobacter contamination on fresh whole chilled chickens and their packaging. The survey will test 4,000 samples of whole chickens bought from UK retail outlets and smaller independent stores and butchers. Today’s results are for the first quarter and represent 853 samples.

*Cook chicken thoroughly – Make sure chicken is steaming hot all the way through before serving. Cut in to the thickest part of the meat and check that it is steaming hot with no pink meat and that the juices run clear.

Steaming hot has apparently replaced piping hot. I wonder how many salaries were involved in that decision. Color is a lousy indicator of safety (the chicken, upper right, is microbiologically safe). Use a thermometer and stick it in.