Latest levels of AMR bacteria in chicken published

Overall, the AMR E.coli contamination in retail chicken has declined in comparison to previous years, which suggests that the tighter control on antimicrobial usage in industry might be having a positive impact although further work is required to explore this.  

The proportion of AMR campylobacter isolates and multi-drug resistance found were similar to those in Year 3 (August 2016 to July 2017). 

The FSA’s Science lead in Microbiological Risk Assessment, Paul Cook, said: “Antimicrobial resistance (AMR) is a national strategic priority for government and the FSA is playing its part by continuing to fill the evidence gap on the role that food plays. 

While there is evidence that AMR bacteria are present on chicken sold in the UK, it is encouraging to see the levels holding steady and even reducing. The risk of getting AMR-related infections through eating or preparing contaminated meat remains very low as long as you follow good hygiene and cooking practices.”

The development and spread of antimicrobial resistance (AMR) is a concern worldwide. The use of antibiotics is important in treating infections and preventing disease from arising in both animals and humans. However, the overuse and/or misuse of antimicrobials in both animal husbandry and healthcare settings has been linked to the emergence and spread of microorganisms which are resistant to them, rendering treatment ineffective and posing a risk to public health.

The transmission of AMR microorganisms through the food chain is thought to be one of the routes by which people are exposed to AMR bacteria. However, there is uncertainty around the contribution food makes to the problem of AMR in human infections.

The FSA is continuing to monitor the prevalence and types of AMR bacteria in retail chicken and other foods to inform a baseline and determine the risk to public health.

Get Our E-Newsletter - Weekly email news from Poultry News
Will be used in accordance with our Privacy Policy
Share.