Chicken is one the raw meats that cause the most issues in food safety. In the United Kingdom, one of the most common food borne illnesses is caused by camplyobacter. Record show there are over a quarter of a million people a year who get affected by the bacteria. Campylobacter is caused by raw or undercooked chicken, or from contamination due to washing raw chicken.The following are tips in preventing this particular strand of food poisoning;
- When storing raw chicken, remember to put it back in the fridge. Cover it and leave it at the bottom of the fridge so that the chicken juices cannot drip onto the other food.
- Do not wash raw chicken. Cooking the chicken will suffice in killing any bacteria on the chicken while washing it will only spread the bacteria to other surfaces or food.
- Wash and clean all utensils and surfaces that was in contact with the raw chicken. Another important part is to wash hands with soap and warm water. This help stops cross contamination and the spread of camplyobacter.
- Cook the chicken properly! Make sure that the chicken is well cooked (steaming hot!) all the way through. To be absolutely certain, cut the meat at the thickest point and see if there are any pink parts in the meat.
Symptoms of campylobacter is typically abdominal pain and diarrhea for two to five days.
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