New Study Finds Monitoring Chickens’ Behaviour Could Tackle Campylobacter

Expert Lawyers Welcome New Way To Help Combat Potentially Harmful Bacteria

07.01.2016

Oliver Wicks, Press Officer | 0114 274 4649

Specialist public health lawyers at Irwin Mitchell have welcomed a new study which has found that monitoring chickens’ behaviour could help tackle campylobacter as an important step in the right direction but warned that more must still be done to tackle the potentially harmful bacteria. 
 
The national law firm have repeatedly called for more action to be taken by health authorities to not only address food poisoning concerns, but to tackle these issues as early as possible.

The study from scientists at Oxford University suggests that by using cameras to track how the birds move around they can predict which flocks are at risk of being infected when they’re as young as seven to ten days old.
 
Professor Marian Dawkins at the university believes the breakthrough provides an early warning system that “has the potential to make a major impact on the management of commercial chicken flocks, for the benefit of producers, consumers and the birds themselves."

Up to 80% of campylobacter cases come from contaminated chickens, the world’s most popular meat item with nearly 60 billion birds consumed worldwide annually.
 
Irwin Mitchell’s specialist lawyers have helped thousands of people affected by food poisoning outbreaks in the UK and abroad.
 
Jatinder Paul, an Associate Solicitor and public health lawyer at Irwin Mitchell has welcomed the study as a sign that campylobacter is being given the appropriate level of importance.

Expert Opinion

“Campylobacter is the most common cause of food poisoning in the UK and it is crucial that every step possible is taken to reduce the likelihood of contamination.

“The proposals in this new study, if introduced, could significantly reduce the risk to the general public.

“We have seen how serious campylobacter can be through the work we do. Not only do victims suffer from severe food poisoning, they are also at risk of potential long-term health issues or even death in severe cases.

“It is important that the Food Standards Agency review this study and food manufacturers and retailers continue to prioritise reducing the presence of campylobacter in the chickens they sell.

“Consumers should feel safe in the knowledge that the very best health and safety guidelines are being implemented and everything is being done to lessen the risk of the potentially harmful bacteria.”
Jatinder Paul, Associate