Cracking down on Campy – what should industry be doing?
Campylobacter is the most common cause of food poisoning in the UK. About four in five cases of campylobacter poisoning in the UK come from contaminated poultry – that’s an estimated 280,000 people a year.
As part of the ongoing MTJ campaign to tackle campylobacter we have joined forces with the FSA to run a webinar on March 18 to explore ways of tackling campylobacter across the food chain. Meat Trades Journal Editor, Ed Bedington, will be chairing the session with presentations by Steve Wearne, Director of Policy at the FSA, David Keeble, Faccenda’s Technical & Development Director and Gary Ford, Chief Poultry Adviser at the NFU. These presentations will be followed by a live Q and A session.
Sign up today for a webinar which will provide valuable insights and advice for businesses on what can be done to minimise campylobacter and stop so many people getting ill.
Chief Poultry Adviser
National Farmers’ Union
Gary Ford is the NFU’s Chief Poultry Adviser. He was appointed after working as the NFU’s Group Secretary in Staffordshire and a County Adviser covering Worcestershire and Warwickshire. Prior to this Gary worked in the poultry sector for 10 years as a broiler agricultural manager for a processor.
Technical & Development Director
Faccenda Foods Ltd
Director of Policy
Food Standards Agency
Steve is a scientist by training, with a degree in biochemistry and a spell of postgraduate research in molecular biology. Steve joined the Ministry of Agriculture, Fisheries and Food in 1990 and held a range of posts in food science and food policy development, before transferring to the Agency when it was launched in 2000. His first post in the Agency was head of the Private Office and Private Secretary to the first Chair of the FSA, Sir John Krebs (now Lord Krebs).
Group Editor, Global Meat News & Meat Trades Journal
William Reed Business Media
Ed Bedington is the group editor of Meat Trades Journal and Global Meat News. Having headed up the MTJ team for more than 8 years, Bedington has been writing about the meat and retail trade for the last 14 years. A journalist by training, his career has seen him cover a wide range of commodity sectors, from meat through to fish, and dairy through to vegetables.
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