The FSA and the UK poultry industry announced this week that a program had been launched to further reduce the levels of Campylobacter in chicken…and other poultry. The Chief Executive of the FSA Catherine Brown was questioned by the BBC and in one of her answers she intimated that there were some problems with restrictions from the European Commission that were blocking some of their efforts.
Surely not! The EC cannot want to prevent the reduction of bacterial contamination in food.
So what is going on?
Are we facing another EC interpretation of meat definitions and specifications that were said to have helped to stimulate the horse-meat scandal?
Is the EC dragging its feet to change the rules and regulations?
Or is it protecting another part of its bailiwick?