70% of chickens tested positive for the presence of campylobacter. There is obvious concern across the food industry as the figures are so high, raising concerns over businesses being effected as consumers potentially avoid chicken as a result.

However, It has been noted by the FSA that thorough cooking kills Campylobacter. It is the most common form of food poisoning in the UK, affecting an estimated 280,000 people a year. Poultry is the source of the majority of these cases, but the risk to the public is low if prepared and cooked properly.

Steve Wearne, FSA director of policy, said: “These results show that the food industry, especially retailers, need to do more to reduce the amount of campylobacter on fresh chickens. Although we are only half-way through the survey, 18% of birds tested had campylobacter over 1,000 cfu/g, the highest level of contamination, and more than 70% of birds had some campylobacter on them. This shows there is a long way to go before consumers are protected from this bug. If chicken is cooked thoroughly and preparation guidelines are properly followed, the risk to the public is extremely low.”

A spokesperson for Nando’s said: “Food safety is a top priority. We have robust processes in place both with our suppliers and in our restaurants. We are confident that these processes ensure that the chicken we serve meets the high standard our customers expect. We will continue to work with our suppliers to make sure that these standards are maintained.”

Full survey details, which mostly focus on retail stores, can be found here: http://www.food.gov.uk/news-updates/news/2014/13251/campylobacter-survey