The Food Standards Agency (FSA) in Britain has been working with the chicken industry, including the National Farmers' Union (NFU), to reduce bacteria risks. A report issued by the FSA classified salmonella in poultry at a “low level” appearing in 6% of poultry samples.
However, the FSA findings also highlighted the work that still needs to be done to reduce levels of campylobacter bacteria. Results showed campylobacter was present in 65% of the samples.
The FSA advises properly cooked chicken is safe to eat.