date:Sep 03, 2013
government and the food industry to tackle this persistent and serious problem, Catherine Brown, FSA chief executive, said.
While we remain committed to joint working with industry we want to encourage and see producers, processors and retailers treat campylobacter reduction not simply as a technical issue but as a core business priority and I see some encouraging signs of that happening.
She added, I feel that because this is a complex and difficult issue there has tended to be an acceptance