FSA Unveils Latest Findings on Antimicrobial Resistance in UK Chicken and Turkey Meat
Global Food Consumers Forum > FSA Unveils Latest Findings on Antimicrobial Resistance in UK Chicken and Turkey Meat
January 23, 2024
The Food Standards Agency (FSA) has released updated figures on antimicrobial resistance (AMR) in chicken and turkey meat, revealing key insights into the prevalence of E. coli, Campylobacter, and Salmonella. The findings are based on a comprehensive survey conducted by the Animal and Plant Health Agency (APHA) throughout 2022, covering 306 raw chicken and 302 turkey meat samples from various retail outlets in the United Kingdom.
Key Survey Highlights:
ESBLs and AmpC E. coli: The prevalence of Extended Spectrum Beta Lactamases (ESBLs) and AmpC E. coli in chicken and turkey meat stands at 12 percent. This mirrors the 2020 survey for chicken and shows no change for turkey compared to the 2020-21 survey.
Mcr-1 Colistin-Resistant E. coli: Detected in 1 percent of meat samples, with seven out of eight positives originating from imported meat. This marks the second occurrence of MCR-1 in E. coli found in chicken and turkey meat available for retail sale in the UK.
Campylobacter:Chicken samples showed a prevalence of 48 percent, while turkeys exhibited 5 percent. High levels above 1,000 colony-forming units per gram (CFU/g) were found in 17 chicken samples. Ciprofloxacin and tetracycline resistance were common in both chicken and turkey Campylobacter isolates.
Salmonella: Detected in six chicken and two turkey samples, with no isolates being ESBL- or carbapenemase-producers. Multidrug resistance (MDR) was observed in a Salmonella Agona isolate from a turkey breast.
Food Safety Implications: The findings underscore the importance of proper cooking practices to eliminate microorganisms and reduce the risk for consumers. Raw meat, intended for cooking, may harbor E. coli, Campylobacter, Salmonella, and AMR.
Food Handler Awareness: In a separate survey, it was found that four in five UK food handlers have heard of antimicrobial resistance (AMR). However, there is room for improvement in their awareness and understanding. The survey indicated that food handlers’ levels of awareness and understanding of AMR were lower than those of consumers.
Key Points from Food Handler Survey:
About half of respondents claimed to know at least a little about AMR, and over a quarter stated they knew much about it.
Some food handlers were not fully aware of key food handling/preparation activities that can limit the spread of AMR.
Incorrect beliefs were noted, such as washing chicken before cooking protecting against the spread of AMR.
Managerial food service staff and kitchen staff showed similar levels of awareness across most areas.
The FSA emphasizes the importance of educating food handlers about AMR and promoting awareness of proper food handling practices to mitigate the risk of AMR spread.
