Salmonella and Campylobacter in United Kingdom retail raw chicken in 2005.

The United Kingdom Food Standards Agency commissioned a survey of Salmonella and Campylobacter in raw, whole chickens at retail in Wales and Northern Ireland between March and December 2005 to measure the baseline prevalence rates of these two significant pathogens. In total, 877 retail samples were examined for Campylobacter and Salmonella by enrichment methods. Overall contamination rates of 70.2% for Campylobacter and 4.0% for Salmonella were found. There was a statistically significant difference in Campylobacter rates between fresh and frozen samples, with fresh samples having a higher rate. There was no statistically significant difference between samples taken from retailers and butchers. Campylobacter was significantly more common in Northern Ireland than in Wales. Salmonella was significantly more common in Wales. The findings indicate the need for further investigation to explore why measures that have been successful in reducing Salmonella in the United Kingdom in recent years have failed to contribute to the control of Campylobacter. Identifying the factors responsible could lead to the introduction of more effective controls throughout the industry.