FSA studies bacteria levels in chicken
Salmonella at low levels, campylobacter bacteria remain high
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.