FSA Survey Reveals Campylobacter and Salmonella Contamination in Sheep Meat

A newly released survey from the Food Standards Agency (FSA) sheds light on the presence of Campylobacter and Salmonella in sheep meat across England and Wales.

The study, which focused on sheep carcasses in 12 abattoirs, represents 28% of the annual sheep slaughter throughput. It included both culled ewes (over 12 months old) and lamb (under 12 months), offering a critical update on microbial contamination since the last survey in 2003.

From February 2023 to January 2024, 1,282 carcass swabs were collected and tested for Salmonella, Campylobacter, and hygiene indicators like E. coli and Enterobacteriaceae.

The results showed that Salmonella was detected in seven samples, with two of the isolates identified as Salmonella Typhimurium, which is known to cause human illnesses.

Previous outbreaks from 2015 to 2020 linked 517 cases of Salmonella to the consumption of lamb and beef, primarily due to Salmonella Typhimurium.

Additionally, 76 carcasses tested positive for Campylobacter, with Campylobacter jejuni being the most prevalent species.

E. coli and Enterobacteriaceae levels were consistent with expectations in freshly slaughtered meat, showing prevalence rates of 88.4% and 75%, respectively, with low contamination levels.

While there were no significant differences in contamination rates between lambs and ewes, the study found that contamination on carcasses was notably lower than in cecal samples.

This suggests that current slaughtering processes are effective in minimizing contamination, though there remains room for improvement in handling practices.

The data from this survey will aid the industry and government in making informed decisions, shaping future risk models, and supporting trade negotiations to ensure safer food standards.

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