Killing infectious bacteria like Campylobacter, one of the most common causes of bacterial gastroenteritis
Most people have heard of Salmonella and E.Coli but not many people know about Campylobacter food poisoning. So how do we prevent it?
 |
| Campylobacter (meaning "curved bacteria") |
There remains a longstanding myth that washing raw chicken before cooking can kill germs and reduce the spread of harmful bacteria. On the contrary, the exact opposite effect can occur. Washing chicken in the sink can in fact splash germs around the surrounding worktop, dishes or utensils. So perhaps it’s better not to wash raw chicken. (Click here to read more about the risk of food poisoning by washing raw chicken)
Freezing chicken to kill germs such as Campylobacter is also another common misbelief, and although this method can reduce the levels of bacteria, it does not eliminate it altogether. Instead, the safest and most effective way to kill Campylobacter is simply by ensuring chicken and other poultry is cooked thoroughly. Here are three tips to checking if you are cooking your chicken thoroughly and safely:
When cooking poultry, 1) cut into the middle (or the thickest part) to check that it is not pink and 2) the juices are no longer pink or red. Be sure that 3) the meat is also steaming hot throughout. The minimum temperature recommended when cooking poultry around 75℃ (foodsafety.gov).
Remember to also store hot food in the fridge within 90 minutes after cooling it at room temperature. Other easy ways to prevent the spread of bacteria includes washing your hands, cleaning after cooking/eating, storing leftovers in airtight containers (after chilling) and reheating food to steaming hot. Click here to read more about these tips.
Summer is just around the corner and infection most commonly occurs in the hottest months. Consumption of contaminated poultry is only one way to get food poisoning so be sure to learn how to prevent the spread of bacteria.
Visit https://www.foodsafety.gov/ for more information about food safety, infectious bacterias and food poisoning.
No comments:
Post a Comment