Understanding Sources of Human Campylobacter infection in Scotland - FSS

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New research published by the Food Standards Scotland (FSS) shows that chicken remains the biggest source of campylobacter in Scotland.

FSS commissioned the University of Aberdeen to compare clinical strains of campylobacter from the Grampian area with strains isolated from chickens, cattle, sheep, pig 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, the research shows that there has been 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.

WANT TO KNOW MORE ABOUT CAMPYLOBACTER?

Read IFST's Information Statement on Foodborne Campylobacteriosis 

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