UK Survey Reveals Campylobacter and Salmonella Contamination in Sheep Meat
A recent survey by the Food Standards Agency (FSA) highlights the levels of Campylobacter and Salmonella contamination found in sheep meat across England and Wales.
Conducted in partnership with Defra and the PATH-SAFE research program, this study updates data last gathered in 2003.
The survey focused on microbial contamination in 12 abattoirs, accounting for 28% of the annual sheep slaughtering throughput, covering both culled ewes (sheep over 12 months old) and lambs (under 12 months old).
From February 2023 to January 2024, 1,282 carcass swab samples were collected and tested. Salmonella was detected in seven samples, with two isolates identified as Salmonella Typhimurium, a strain known to cause human illness.
Notably, between 2015 and 2020, 517 UK Salmonella cases were attributed to lamb and beef, with Salmonella Typhimurium being the primary culprit.
The survey also revealed that Campylobacter contamination was found in 76 carcasses, with the dominant species being Campylobacter jejuni, a significant cause of foodborne illness.
Additionally, high levels of hygiene indicators such as E. coli and Enterobacteriaceae were observed, with 88.4% and 75% of samples testing positive, respectively.
While no significant differences were found between contamination rates in lambs and ewes, contamination on carcasses was lower compared to cecal samples, suggesting that slaughterhouse practices are effective at reducing bacterial presence.
However, the high prevalence of Campylobacter and other organisms in some samples highlights the need for improvements at slaughter.
Proper cooking, handling, and hygiene practices remain essential for consumers to mitigate the risk of contamination. This data will also be vital in shaping future government and industry risk assessments and trade negotiations.
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