Survey of antimicrobial resistance bacteria in chicken and pork published

11 September 2018

Article: 52/3605

The results of a survey commissioned by Food Standards Scotland (FSS) and the Food Standards Agency (FSA) to assess the amount of antimicrobial resistance (AMR) in bacteria in fresh pork mince, fresh chicken and frozen chicken on sale in UK shops have been published.

The findings from the survey will be used as a baseline for the level, types and occurrence of AMR bacteria found in these UK retail meats and will help inform future surveillance on AMR. It follows on from a report by a group established by the Advisory Committee on Microbiological Safety of Food (ACMSF) to advise the FSS and FSA on research questions and potential approaches to AMR in the food chain.

The survey involved the testing of Campylobacter in chicken samples and Salmonella in pork mince samples for the occurrence of antimicrobial resistant bacteria. The survey also looked for AMR in other bacteria in both types of meat, including enterococci, Klebsiella and Escherichia coli.

The risk of people developing antimicrobial resistant infections from these foods is very low providing that both chicken and pork is cooked thoroughly, until the juices run clear. This will kill off the bacteria that may give you food poisoning including bacteria that are resistant to antimicrobials. Further advice for the public on the safe cooking of meat can be viewed on the FSA website.

The report can be viewed on the FSS website.

Source: FSS, 5 September 2018