New figures released have shown that salmonella contamination in chickens on shop shelves across Northern Ireland and the UK has dropped to its lowest ever level.

The figures, released on Thursday August 16, now meet the Food Standards Agency’s target to reduce salmonella well ahead of schedule.

Last year, the Agency announced its aim of reducing salmonella in chickens on retail sale in the UK by 50 per cent within five years. At the time, studies indicated levels of salmonella to be up to about 20 per cent. However, Thursday’s figures, based on a survey carried out between April and June this year, show levels have dropped to 5.4 per cent in Northern Ireland.

Michael Walker, Chairman of the Food Standards Agency’s Advisory Committee for Northern Ireland and local member of the Agency’s Board, said: "The drop in levels of salmonella in chickens on retail sale is very good news for consumers and for the industry. It shows that the stringent control measures being used by the industry are starting to bite in the battle against salmonella.

"We now need to make sure these standards are maintained. Salmonella levels may have plummeted but nobody can afford to be complacent."

The Agency also plans to launch its food hygiene campaign later this year which will set the ball rolling on its bid to cut food poisoning cases in the UK. In addition to working with the industry, the campaign will highlight basic food hygiene messages for consumers and caterers, such as washing hands before handling food and using separate knives and cutting boards for raw meat and other foods to avoid cross-contamination. (MB)