Work

Survey of Campylobacter Interventions With Food Business Operators

Year: 2026

Type: article

Abstract: Lay SummaryCampylobacteriosis is one of the most common diseases in the world, and the main source of disease is eating chicken meat.This report summarises the results of surveys of food business operators from farms, slaughterhouses and retail on what measures they implement to reduce the levels of Campylobacter in chicken meat.Questionnaires were used to note the opinions of these food industry businesses, with 2, 7 and 5 participants from farms, slaughterhouses and retailers, respectively.Their opinions are reported here without further checking them against scientific literature.The food businesses reported that they are continuously improving their practices by trying new technologies and communicating and collaborating with others.Controlling Campylobacter levels in slaughterhouses and at retail is done through audits, routine testing, removing the chicken neck skin, maintaining refrigeration temperatures and being careful where the chicken is sourced from.We also saw a disconnect -farmers could not find effective ways to reduce Campylobacter in live birds, but slaughterhouse and retailer representatives thought the best controls should exist on farms.We conclude that effective methods for controlling Campylobacter levels in chickens on farms need to be found.The impact of seasons and consumer behaviour on campylobacteriosis could be further studied and managed too.Collaboration across different sectors, and big and small businesses, should be encouraged to improve Campylobacter control efforts. Executive SummaryCampylobacteriosis remains one of the most frequently reported foodborne illnesses globally, with commercial chicken meat identified as a major transmission vehicle for Campylobacter species.This study gathers insights from food business operators on the perceived effectiveness of current Campylobacter control measures at each stage of the supply chain.A qualitative survey approach was followed, involving three tailored questionnaires targeting farms, slaughterhouses, and retailers, with 2, 7 and 5 participants, respectively.The survey captured the opinions of food business operators based on their operational practices, without independently verifying the efficacy of reported interventions.It was evident throughout that industry stakeholders are continuously trying to improve standards across the supply chain, by trialling new protocols and technologies, and communicating and collaborating on a regular basis.Slaughterhouse operators and retailers reported proactive measures such as audits, sourcing policies, and routine testing, with interventions like neck skin removal and temperature control seen as effective.Findings also revealed a disconnect between sectors: farmers often viewed interventions as ineffective and expressed frustration over limited outcomes, while stakeholders downstream of farms emphasized the importance of farm-level controls.Despite some progress, several knowledge gaps persist.These include uncertainties, as highlighted by the food business operators, around the effectiveness of farm-level interventions.Seasonal variation and consumer behaviour also remain critical but poorly understood factors.The study participants highlighted the need for improved communication across the supply chain, renewed collaboration-including smaller retailers and food service providers-and continued research to inform evidence-based policy and enhance Campylobacter control efforts.

Source: FSA research and evidence.

DOI: 10.46756/001c.161537