Campylobacter may spread internally in poultry

A new study by Dr Lisa Williams, a researcher at the University of Bristol’s School of Veterinary Sciences, published in the journal Avian Diseases​ titled ‘Campylobacter infection has different outcomes in fast- and slow-growing chickens’, suggested an increased rate of campylobacter passing through the intestinal walls of some chickens, infecting muscles and other organs, such as the liver, via blood vessels.

Williams’ research also suggested that quicker-growing birds were more susceptible to contracting campylobacter than those grown more slowly.

More attention ​

This should make the poultry industry consider reducing campylobacter levels by paying more attention to how birds are grown, instead of how they are processed, said Dr Tracey Jones, director of food business at Compassion in World Farming.

“As a society, we continue to consume more and more chicken at ever lower prices,”​ said Jones. “Such economic pressure drives faster growth rates, increases the number of birds in each shed and thwarts all efforts to reduce campylobacter incidence.”​

Williams’ research had suggested that slower-growing breeds had a better innate response to campylobacter infection and a reduced risk of tissue infection via the passage of the bacteria through the gut wall, added Jones.

However, Richard Griffiths, director of policy at the British Poultry Council, said it was far too soon to reach such a conclusion.

“This is the first lot of research of its kind to suggest campylobacter was entering poultry meat through the intestinal wall and infecting muscle. The industry is aware of the research, but we need to understand more about it.”​

Rapid service chilling ​

Meanwhile, a new Rapid Surface Chilling technique to control campylobacter levels on poultry carcases is being developed and is said to cost only 4–5p per bird​. The method was revealed by Bernard Matthews’ group technical director Jeremy Hall at the Food Manufacture Group’s food safety conference last month.

Elsewhere, in a £1M project, chicken processor Faccenda is installing a steam and ultrasound technique to achieve a similar result.

Later this month, the Food Standards Agency (FSA) will publish the results of a study into campylobacter in supermarket chicken. For the first time it will rank retailers by their levels of infection.