More training The ministry of agriculture has written to all poultry meat plants about improving standards and wants vets to offer more training in basic hygiene.
Standards in Britain's poultry industry have been under attack for years following salmonella and other food scares.
So here, for the time being, are the chickens, all 6,000 of them; 1,000 per state-of-the free-range-poultry-art mobile barn, a crowd of white-feather-dusters fossicking around in the grass surrounding their homes.
The union is worried about the spread of industry-appointed poultry inspection assistants (PIAs) working alongside official staff of the Meat Hygiene Service (MHS) whose vets and inspectors are responsible for policing the abattoirs.
And we are poultry farmers as well, so we have launched a duck flavoured crisp.
Campylobacter thrives in the gut and faeces of poultry and can easily be spread from bird to bird on farms or in abattoirs.
"They're going to have to phase in replacing those flocks so they can get them back into a laying schedule that results in a more even flow of eggs, and that's going to take six to nine months," said Tom Elam, an agricultural economist and poultry industry consultant.
So there's no reason why it won't happen to you in, say, the frozen-poultry aisle in Aldi.
Tenants can also use the village cooperative's six horses, two cows, three sheep, poultry house and four hectares of arable land.
An excellent local bistro is Le Pantruche, with a two-course lunch for €18, and Le Coq Rico is a popular new restaurant specialising in all types of poultry.
That even means the fresh provisions such as poultry, cheeses, cakes and bread.
