Microbiological Quality of Cooked Chicken: Results of Monitoring in England (2013-17)

What is it about?

Results from routine microbiological monitoring of 2,721 samples of cooked chicken which were collected in England were reviewed. Samples were collected at ports of entry into the UK; manufacture; catering; and retail settings. Six samples (<1%) were unsatisfactory due to the elevated levels of bacterial pathogens which have the potential to cause food poisoning: 5 were collected at catering (three due to high levels of Listeria monocytogenes, one to Staphylococcus aureus and one to Bacillus cereus) and one from retail with high levels of L. monocytogenes. Hygiene indicator bacteria were significantly higher in samples from catering than those from other settings. Samples collected at Ports of entry into the UK had significantly lower levels of hygiene indicators. This type of routinely collected data provides useful microbiological information from control of food safety.

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