British reporter "undercover" for 5 months

Eating chicken has recently become a game of bravery in England. The British "Guardian" reporter recently asked for a job, "undercover" a British chicken production plant, after 5 months of investigation and found that from the production to the packaging to the whole process of sales, the chicken suffered from fecal contamination.

The plant is part of the UK's largest poultry meat production company, the Two Sisters Food Group, which has been supplying KFC and Tesco supermarkets for a long time. Then, where did the "problem chicken" come from? Can the deadly Campylobacter contaminate us?

The report on the 23rd issue of the British newspaper The Guardian has a close eye. The reporter "undercover" a chicken production factory for more than five months, using unannounced video, photos and information from insiders to show the outside world, this factory put the chicken intestines randomly on the ground, let bacteria breed, workers wear As the boots walked around, these meats that had been “closely contacted” with the boots were finally put back into the production line. Once, a dead chicken fell to the ground and a worker ran over it with a wheelbarrow. The managers then put it back on the production line and use their clothes to wipe their hands instead of washing their hands.

The report said that these evidences made people see the strict standards of the British meat and poultry industry and were not taken seriously by factories and farms. These standards are intended to prevent chickens from infecting Campylobacter that may kill. Two-thirds of British retail chickens are contaminated with potentially deadly Campylobacter. It causes 280,000 people every year in the United Kingdom, and the death toll is about 100. It has been reported that the existence of Campylobacter contaminated food has been an open secret for the industry's bosses, retail executives, and other groups in terms of the scale of pollution and the number of patients who have been ill for the past 10 years. Is this kind of Campylobacter difficult to eliminate completely?

Zhu Yi, an associate professor at China Agricultural University: Currently, infections of Campylobacter all over the world are generally on the rise. The main reason is the cross-infection of uncooked poultry or the processing of poultry and other food products. Of course, one of the main reasons is that now that our industrialized chickens have been scaled up, chickens have been able to concentrate on the spread of susceptible foods that are infected by pathogens. Usually most of the curvular bacteria are curable. Symptoms are diarrhea, stomach pain, cramps, high fever, and other physical discomforts. Most patients recover spontaneously within a few days.

It is understood that the problem involving meat and poultry involved two of Britain's largest broiler processors. They are responsible for supplying the UK's largest supermarkets and well-known catering companies such as KFC. At present, the two companies involved have issued statements deny the results of the investigation and said that the allegations are untrue, misleading, and inaccurate. They stated that they will work with the UK Food Standards Agency, which is responsible for food safety supervision, to handle related issues. Large supermarkets such as Tesco, Sendsbury and Martha have already started emergency investigations to see if there are any problems with their poultry meat supply. Therefore, the so-called “dark curtain” exposed by the “Guardian” at present is still difficult to make a conclusion.

However, this report has so far triggered a great discussion in the British public opinion community. Lloyd, the person in charge of the UK Consumer Protection Organization, said that the investigation revealed serious problems. For supermarkets and their suppliers, solving Campylobacter contamination has become a big problem. So this type of infection in the world with high incidence of disease, our China has no corresponding testing regulations in food supervision? How can ordinary residents be prevented?

Zhu Yi: At present, the risk of the most serious campylobacter infection in our country is probably the urban population. He is approximately 6 times more likely to suffer from jejunal campylobacterosis because of eating chicken, and it is not necessary to adopt the product standard for chickens through risk assessment. In the setting of a specific limit indicator of Campylobacter jejuni, but to strengthen the chicken feeding, processing and pre-dinner self-preparation of these links to control the intensity. For our average consumer, the meat must be completely heated. The British Food Safety Authority can also provide the public with the same method. The chilled chickens bought from the supermarket do not need to feel that he is not clean enough at home. I will wash it again. Once again, hack again and put him directly in the water to cook directly, reducing the splash of water when the chicken is washed, and contaminating the countertop and other kitchen utensils. Cleaning may be counterproductive.