Consumer study on bacteria in chicken only tells part of story, says NCC

U.S. consumer group Consumer Reports has called for stricter limits on the use of antibiotics in poultry and livestock, saying about half of the raw chicken breasts in a nationwide sampling carried antibiotic-resistant superbug bacteria. The National Chicken Council (NCC), however, points out that the results of the sampling do not mention that Americans eat about 160 million servings of chicken every day, and 99.99 percent of those servings are consumed safely.
Consumer Reports tested for six types of bacteria in 316 raw chicken breasts purchased from retailers nationwide during July. About 49.7 percent of the chicken sampled carried a bacterium resistant to three or more antibiotics, and 11 percent had two types of bacteria resistant to multiple drugs, according to Consumer Reports.
NCC President Mike Brown said the NCC and Consumer Reports agree that it is vital to ensure a safe food supply, but added that Consumer Reports only has part of the story. U.S. chicken producers rely upon the best science, microbiology and technology to reduce food-borne pathogens, and spend tens of millions of dollars every year in the name of food-safety research which can be credited with the significant decrease in foodborne pathogens present in chicken in recent years.
"The belief that affordable food means it is lower in quality or compromised in some way stands in stark contrast to the hard work and efforts of American agriculture, USDA and the hundreds of thousands of U.S. farmers and food producers who work tirelessly to produce a quality protein that is the envy of the world and enjoyed by millions of Americans," said Brown in a statement.
From 2001 to 2010-the latest 10-year period for which data are available-outbreaks related to E. coli, Salmonella and other pathogens decreased by more than 40 percent. In the past five years, Salmonella in chickens has decreased by 55 percent.
"Eliminating bacteria entirely is always the goal," Brown said.  "But in reality, it's simply not feasible.
"No legislation or regulation can keep bacteria from existing. The only way to ensure our food is safe 100 percent of the time is by following science-based procedures when raising/growing, handling and cooking it.  Right now, we're at 99.9 percent, but we're going to keep working to reach 100."

UK consumer survey details bacterial contamination on supermarket chicken

The UK’s consumer association, Which?, has carried out an investigation into bacterial contamination of whole chickens and chickens portions. Of the 192 samples tested from nine supermarkets, 18 percent were contaminated with Campylobacter, 17 percent were contaminated with Listeria and 1.5 percent also tested positive for Salmonella.
In advising consumers, Which? has recommended that consumers cook chicken thoroughly, and make sure that it is properly wrapped and stored at a cold enough temperature. The association also notes that it is important not to wash raw chicken, as this could splash bacteria onto the sink, worktops or nearby dishes.
“While the situation is improving, it is still unacceptable that one in five chickens we tested were found to be contaminated with Campylobacter," said Richard Lloyd, Which? executive director. "We want to see the risk of contamination minimized at every stage of production, because for far too long consumers have been expected to clean up the mistakes made earlier in the supply chain.”
The British Poultry Council noted the Which? report which makes clear that chicken is a safe and healthy product when properly cooked. "This new survey shows a big reduction in Campylobacter presence on chicken, demonstrating the effectiveness of the biosecurity measures being taken by producers and processors against this naturally occurring bacteria which is present in all live animals," said Peter Bradnock, chief executive of the British Poultry Council. “The British poultry industry is committed to working with consumer groups, government and retailers to ensure chicken is safe and healthy.”

Study: Bacteria transferred from humans to chicken

Reports say a strain of bacteria has jumped from humans to chickens, according to researchers at the Roslin Institute of the University of Edinburgh. This is believed to be the first evidence of a crossover of a bacterial pathogen from humans to animals.
The bacteria staphylococcus aureus was shown via genetic testing to have crossed over from humans to animals approximately 40 years ago when intensive poultry farming practices began. Proceedings of the National Academy of Sciences published the study.

FSA studies bacteria levels in chicken

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.

Effectiveness of decontamination procedures confirmed

A study conducted by scientists at the University of Georgia investigated the capacity of footbaths, protective clothing and washing of vehicle tires to reduce the spread of bacteria. Glogerm, which fluoresces under ultraviolent light, was used to detect contamination from litter.
Preliminary findings presented at a Georgia Veterinary Medical Association meeting included:
Footbaths containing disinfectant solution function by removing particulate matter from boots.
Quaternary ammonia and iodine-based compounds were found to be more effective than phenolics.
The presence of the two functional classes of compounds prevented contamination of clean boots when immersed in a foot bath containing potentially pathogenic bacteria.
Comprehensive study results will be published in a peer-reviewed journal but the current edition of the Poultry Informed Professional.
As an editorial comment, the authors of the study have provided valuable advice on reducing the risk of cross contamination within the context of U.S. farms with current levels of disease challenge.