Poultry packaging could influence campylobacter infection

21-Dec-2011 - Last updated on 23-Dec-2011 at 14:37 GMT

Hygiene during processing and packing are key to preventing package contamination

The type of packaging used for raw poultry could influence the levels of campylobacter found on the external wrapping, according to a new study from the West of Scotland Food Liaison Group (WOSFLG).

More than 10% of poultry packaging was contaminated with the UK’s most common food bug, revealed the group’s report Incidence of Campylobacter Surface Contamination in Wrapped Poultry from Retail Outlets.

A spokeswoman for the Food Standards Agency – Scotland told FoodManufacture.co.uk: “The integrity of packaging has an important role to play in controlling cross-contamination risks and preventing the spread of the bacteria onto other foods, kitchen surfaces and hands.

Leak-proof packaging

“We are therefore working closely with the major retailers to evaluate the use of leak-proof packaging on chicken products and modified atmosphere packaging to reduce campylobacter in pack."

Consumer hygiene was vital to minimising infection but manufacturers had an important role to play too.“Hygiene practices during processing and packing are also key to preventing the outer surfaces of packaging from becoming contaminated,” said the spokeswoman.

A new survey of campylobacter contamination in fresh whole UK-produced chickens at retail sale, including the contamination found on the outside of packaging, will begin next year, she added.

Leslie Paton, WOSFLG chairman, told FoodManufacture.co.uk that the researchers were concerned and surprised by the extent to which the external surfaces of the packaging were contaminated.

“The problem might be linked to the particular type of package,” said Paton. “We know that it is fairly common to find campylobacter in raw chicken … maybe it’s [partly] a mechanical problem that could be easily sorted.”

Paton added: “There are implications for anyone handling such packaging and consumers should take care as there is a possibility of cross-contamination to other surfaces and foods.”

The latest study confirmed the results of a previous survey by the group, which also showed that about 10% of samples were contaminated.

Richard Griffiths, senior executive officer with the British Poultry Council (BPC), said that packaging for poultry products is being examined by the campylobacter working group. Members of the group include the BPC, the Food Standards Agency (FSA), the Department for Environment, Food and Rural Affairs and the British Retail Consortium.

Shrink wrapping

Griffiths agreed that novel packaging solutions could help to reduce the incidence of the food bug. “The standard lightly sealed packaging tray is on the way out. Some manufacturers are looking at shrink wrapping birds in plastic so the whole thing can be put in the oven – so there’s no contact at all.”

But while are reduced contamination may cut the incidence of the food bug, it would not eliminate it completely, he said.

Campylobacter is the most common cause of bacterial food poisoning in the UK. Nearly two-thirds of raw chicken is contaminated with it, according to the FSA.

There were an estimated 321,000 cases in England and Wales in 2008. These resulted in more than 15,000 hospitalisations, 76 deaths and an estimated cost to the economy of more than £583M.

Found mainly in poultry, campylobacter also occurs in red meat, unpasteurised milk and untreated water.