Following the publication of the Food Standards Agency (FSA) report A review of interventions in the food chain with the potential to reduce Campylobacter levels in chicken meat, the Food Safety Research Network, together with the University of Cambridge and the FSA, are organising a series of workshops to discuss the areas covered by the report. These workshops will bring together researchers, food industry, technology innovators and government representatives to: discuss available interventions and potential barriers to implementation; explore collaboration opportunities for industry to support research and evidence generation; identify key evidence gaps; increase awareness of relevant research activities.

The first workshop will be on the topic of Interventions applied in slaughterhouses and cutting/ processing plants to reduce the levels of Campylobacter species and will be followed by a series of workshops in 2027, covering the remaining report topics:
• Risk Factors for Campylobacter on Broiler Farms
• Interventions Applied at Retail, Restaurant and Catering Settings to Reduce the Levels of Campylobacter spp.
• Consumer Practices and Potential Interventions in Domestic Kitchens to Reduce Levels of Campylobacteriosis
• Knowledge and Technology Gaps to Reduce Levels of Campylobacteriosis in the UK Population

Registration for speaking will close on 1 September, you can register to attend until Monday 14 September 2026

• Find out more and how to register