Campylobacter rates in fresh chickens sold in the UK are continuing to fall due to the number of retailers removing neck skin. Neck skins of whole birds sold in retail are now heavily trimmed, removing the area of highest campylobacter contamination.

The latest data from the Food Standards Agency (FSA) for January to March 2016 showed that 9.3% of chickens tested positive for the highest level of contamination. This was down from 21.8% for the three months from December 2014 to February 2015.

Campylobacter was present on 50% of the 1,009 chicken samples tested, down from 71% in the equivalent quarter of the previous year.

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