Sources of human Campylobacter infection in Scotland
13 February 2018
On 9 February 2018, Food Standards Scotland (FSS) published research demonstrating that chicken remains the biggest source of Campylobacter infection in Scotland.
FSS had commissioned the University of Aberdeen to compare clinical strains of Campylobacter from the Grampian area with strains isolated from chickens, cattle, sheep, pigs and wild birds. This was used to determine the proportion of infections in Scotland from these potential sources.
While Campylobacter remains the most common source of foodborne illness there has been a reduction in those contracting Campylobacter from chicken. The proportion of cases attributed to chicken decreased from 55-75% to 52-68% when compared to data collected between 2012-2015.
These findings will assist FSS in developing a new Campylobacter strategy for Scotland aimed at achieving a continued decline of Campylobacter cases from chicken. FSS will also identify opportunities to work with other organisations to reduce the risks from sources other than chicken which may be caused by environmental exposure.
FSS stressed that chicken is safe as long as good food hygiene practices are followed at home.