The campylobacter food bug poses a "minimal risk" to the public if they follow long standing advice on the preparation and cooking of chicken, according to the Department of Health.
As long as the public continue to follow long standing advice on preparing and cooking chicken, campylobacter poses minimal risk to them - our top priority is the safety of the public and we want people to feel reassured the food they buy is safe.
We continue to work closely with the Food Standards Agency, retailers, processors and farmers to reduce the levels of campylobacter in poultry and we fully support the FSA’s decision to publish a more detailed breakdown of the survey results as soon as they have sufficient data.”
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