Scientists taking part in the research claimed that organic matter from chicken give campylobacter the perfect environment to form biofilms, which help bacteria survive.
The study was led by Helen Brown, a PhD student, and was supervised by Dr Arnoud van Vliet at the IFR. Liquids were collected from defrosting chickens, which were found to help campylobacter attach to surfaces and subsequently form biofilms.
Brown said: "We have discovered that this increase in biofilm formation was due to chicken juice coating the surfaces we used with a protein-rich film. This film then makes it much easier for the campylobacter bacteria to attach to the surface, and it provides them with an additional rich food source."
She added: "This study highlights the importance of thorough cleaning of food preparation surfaces to limit the potential of bacteria to form biofilms."