As you’ll be aware, we’ve been calling on the Food Standards Agency to publish the data that details the levels of Campylobacter per supermarket. Well, today they’ve done just that.
The FSA has published the results of its findings for the main supermarkets. Unfortunately Asda’s samples tested highest for levels of Campylobacter at 78%. This was followed by the Co-operative Food (73%), Morrisons (69%), Waitrose (69%), Sainsbury’s (69%), Marks and Spencer (67%) and Tesco (64%). The full table of results is below:
Others asked just how badly the food poisoning affects individuals. We’ve received thousands of comments on this through our petition and wanted to share some of the experiences people have taken the time to share with us.
Campylobacter case studies
A number of our supporters have really been knocked for six with the bug. Alan feels he’s never fully recovered from the food poisoning:
‘A few years ago I was admitted to hospital with severe Campylobacter and was in hospital for two weeks. I was severely very ill. An experience I do not want repeated. I was quite a stocky person & lost a lot of weight. I never regained the weight.’
Unfortunately Campylobacter hit the whole of Julie’s family:
‘Horrific incident when my young twins, small son and my husband and I all got Campylobacter from chicken cooked by my elderly mother in law.’
And Sandra told us:
‘I ended up in hospital with this as the doctor had to record my details to send to the health board to report my hospitalization. I was admitted for three days and had to go on a drip. I could only eat light meals when I came home and it wasn’t until another two months before I felt okay. If supermarkets aren’t following health rules when it comes to the food standards they should be held accountable for this as people such as the elderly have weak immune systems besides others. They are putting lives at risk.’
We want to see supermarkets not only publishing effective plans that tackle these scandalously high levels but also demonstrate they’re taking real action to make chicken safe. So, will today’s publication of the supermarkets’ levels of Campylobacter affect how and where you shop? And do you think supermarkets and poultry producers are doing enough?