Men targeted in Scots campylobacter campaign

Food Standards Scotland’s latest campylobacter campaign features the return of the Pink Chicken

Food Standards Scotland (FSS) has urged men not to eat pink chicken, in a summer campaign to raise awareness of the risks of campylobacter during the barbecue season.

Reported instances of campylobacter food poisoning in men is about 20% higher than in women, claimed the FSS, with overall cases rising 60% between mid-May and August compared to the rest of the year.

Launched today (June 30), the new campaign aimed to reduce barbecue-related food poisoning and is targeted at men – often the main cooks when people barbecue.

FSS’s head of food safety science Dr Jacqui McElhiney said: “Despite our unpredictable weather, summer is a time to enjoy ourselves and barbecues are a big part of this. However, we do see a dramatic rise in the number of cases of campylobacter poisoning across Scotland at this time of year.

‘Biggest cause of food poisoning’

“Campylobacter is the biggest cause of food poisoning in Scotland so to enjoy chicken safely, it’s vital that everyone follows good hygiene and cooking practice.”

The campaign sees the return of the ‘Pink Chicken’ character, which will feature on social media, digital and outdoor advertising (see below) to highlight the risks associated with unsafe cooking practises on the barbecue.

Consumers barbecuing chicken were advised to make sure that there’s no pink meat, the juices run clear and it’s cooked to 75°C. Separate tongs, utensils and plates for raw and cooked chicken should be used and cooks should regularly wash their hands.

5,300 reported campylobacter cases

Campylobacter is the leading cause of food poisoning in Scotland and is most commonly found on raw chicken. There were about 5,300 reported campylobacter cases in Scotland last year.

Meanwhile, poultry processors’ and retailers’ investments in curbing campylobacter were paying off, claimed the Food Standards Agency (FSA), after its latest survey revealed levels of contamination in chicken had fallen.

Figures from the FSA found that, on average, 6.5% of chickens tested positive for the highest level of campylobacter contamination, down from 9.3% last year.

Related News

The Scottish Food Crime Hotline allows the public to anonymously report food crime

Food Standards Scotland launches food fraud hotline

FSS outlined measures to reduce Scottish obesity

Health is the focus in Food Standards Scotland’s five-year plan

Food Standards Scotland has banned the sale of Errington Cheese Ltd's products

E.coli fears spark cheese ban in Scotland

New evidence shows most Scots don't follow healthy eating recommendations

Scottish £250k funding aimed at improving food culture

Retailers test for campylobacter

Retailers test for campylobacter

66% of people think the poultry industry should do more to reduce campylobacter

Consumers call for campylobacter reductions

Farmed chickens failed to ward off campylobacter before slaughter

Campylobacter vaccine needed to cut contaminated sales

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.