The study included organic and free-range whole chickens and chicken portions from different producers: Aldi, Asda, The Co-operative, Lidl, M&S, Morrisons, Sainsbury’s, Tesco and Waitrose. A total of 193 samples were analyzed one in five (18%) were contaminated with Campylobacter jejuni, while 14% had Listeria monocytogenes and 1.5% with Salmonella spp.
It pointed to its research last year, which revealed that 82% of the public want better control of Campylobacter throughout the supply chain, rather than having to deal with contamination when cooking and handling chicken.
Consumers think the situation is improving but it is still unacceptable that one in five chickens were found to be contaminated with Campylobacter. It is necessary that the risk of contamination will be minimized at every stage of production, because for far too long consumers have been expected to clean up mistakes made during processing.