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| Two-thirds of chicken 'has bug' | Two-thirds of chicken 'has bug' |
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| Two-thirds of chicken on sale in the UK is contaminated with a bacterium which can cause severe food poisoning, research shows. | Two-thirds of chicken on sale in the UK is contaminated with a bacterium which can cause severe food poisoning, research shows. |
| Campylobacter, which can cause diarrhoea, cramping and abdominal pain, causes 55,000 cases of food poisoning a year in the UK. | Campylobacter, which can cause diarrhoea, cramping and abdominal pain, causes 55,000 cases of food poisoning a year in the UK. |
| However, cooking the meat properly kills the bug. | However, cooking the meat properly kills the bug. |
| The Food Standards Agency, which carried out the research, said the poultry industry should take action. | The Food Standards Agency, which carried out the research, said the poultry industry should take action. |
| It said levels of campylobacter in chicken were the same as when a similar survey was last carried out in 2001. | It said levels of campylobacter in chicken were the same as when a similar survey was last carried out in 2001. |
| It is obvious more needs to be done to get these levels down Andrew WadgeFood Standards Agency | It is obvious more needs to be done to get these levels down Andrew WadgeFood Standards Agency |
| However, the latest survey did find that levels of another common cause of food poisoning - salmonella - had fallen, with just 6% of samples showing traces of the bacterium. | However, the latest survey did find that levels of another common cause of food poisoning - salmonella - had fallen, with just 6% of samples showing traces of the bacterium. |
| Illness caused by campylobacter infection usually clears up after a week. | Illness caused by campylobacter infection usually clears up after a week. |
| But there is evidence to suggest that it can trigger a life-threatening bloodstream infection in people with a weakened immune system. | But there is evidence to suggest that it can trigger a life-threatening bloodstream infection in people with a weakened immune system. |
| Andrew Wadge, FSA director of food safety, said the poultry industry should take action to try to reduce levels of campylobacter infection. | Andrew Wadge, FSA director of food safety, said the poultry industry should take action to try to reduce levels of campylobacter infection. |
| He said this had been achieved in countries such as New Zealand and Denmark through measures such as minimising contact between birds at slaughter. | |
| Mr Wadge said: "The continuing low levels of salmonella are encouraging, but it is disappointing that the levels of campylobacter remain high. | Mr Wadge said: "The continuing low levels of salmonella are encouraging, but it is disappointing that the levels of campylobacter remain high. |
| "It is obvious more needs to be done to get these levels down and we need to continue working with poultry producers and retailers to make this happen." | "It is obvious more needs to be done to get these levels down and we need to continue working with poultry producers and retailers to make this happen." |
| We need to concentrate on finding effective measures to prevent infection in flocks British Poultry Council | We need to concentrate on finding effective measures to prevent infection in flocks British Poultry Council |
| Ted Wright, chairman of the British Poultry Council, said the results of the latest survey were not comparable with previous research as the method used to collect information was different. | Ted Wright, chairman of the British Poultry Council, said the results of the latest survey were not comparable with previous research as the method used to collect information was different. |
| He said scientific knowledge about campylobacter - including how to measure its presence - was incomplete. | He said scientific knowledge about campylobacter - including how to measure its presence - was incomplete. |
| However, he said: "We need to concentrate on finding effective measures to prevent infection in flocks." | However, he said: "We need to concentrate on finding effective measures to prevent infection in flocks." |
| Campylobacter is the most common bacterial cause of food poisoning, according to the FSA. | Campylobacter is the most common bacterial cause of food poisoning, according to the FSA. |
| As well as chicken it can be found on other meat, unpasteurised milk, and untreated water. | As well as chicken it can be found on other meat, unpasteurised milk, and untreated water. |
| To ensure that cooking has killed the bug, the bird should be cooked until the juices from it run clear. | To ensure that cooking has killed the bug, the bird should be cooked until the juices from it run clear. |
| The FSA tested 3,274 samples of fresh chicken at retail across the UK between May 2007 and September 2008 for the presence of campylobacter and salmonella. | The FSA tested 3,274 samples of fresh chicken at retail across the UK between May 2007 and September 2008 for the presence of campylobacter and salmonella. |