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Dr Lisa O’Connor, chief specialist in food science at the FSAI, said that about half of Irish chicken contains campylobacter – a bacteria that can cause severe food poisoning.
A recent study by the UK’s Food Standards Agency shows that 73% of fresh whole chickens in the UK are contaminated with campylobacter.
O’Connor said the level of contamination between Ireland and the UK differs because the FSAI study tested birds both with and without skin, rather than just whole birds.
Campylobacter is more typically found on a chicken’s skin.
O’Connor said if a person gets food poisoning from this type of bacteria the most common symptoms are diarrhoea and abdominal pain, adding that in the most severe cases the ill-effects can last for a week or ten days.
She noted that there can be a gap of two to five days in between when a person comes into contact with the bacteria and when they get sick.
More common than salmonella
Provisional figures from the HSE’s Health Protection Surveillance Centre show that 2,617 people contacted them about getting campylobacter in 2014, while 261 people sought advice after contracting salmonella.
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O’Connor said that due to the high prevalence of salmonella a few years ago, people are extra-cautious about cooking chicken thoroughly.
She said the thickest part of bird needs to reach 75 degrees to be fully cooked.
Meaning hopefully you’ll go from this:
Nick Ansell
Nick Ansell
To this*:
AP / Press Association Images
AP / Press Association Images / Press Association Images
*Veg is optional
However, campylobacter is not usually contracted due to undercooking, rather cross-contamination when preparing the meat.
DO carry raw chicken home from the shop in a separate, sealed bag to avoid it coming into contact with ready-to-eat food;
DON’T pre-wash your chicken – all bacteria will be removed once the meat is properly cooked;
DON’T take short cuts like just wiping your hands after you’ve touched raw chicken – wash them thoroughly in warm, soapy water;
DO put the utensils you used in a dishwasher straight away. Failing that, allow them to steep in warm, soapy water;
DON’T wash your utensils straight away as this increases the likelihood of bacteria splashing outside the sink;
DON’T recycle the plastic container your chicken comes in – even if you wash it first, it still contains harmful bacteria.
O’Connor said that “too much of the burden is falling on consumer” in relation to campylobacter, and the FSAI is working with farmers, processors and retailers to try and cut down on the risk of contamination.
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In the UK many supermarkets supply chicken sealed in a roasting bag – so it goes straight into the oven with out the cook having to come into contact with the raw chicken; once cooked it is moist and tender as all the juices are absorbed……………step up to the plate Irish supermarkets please!
Chicken is easy to cook. Putting it in a bag might make it easier but it also severely limits flavour options. The best roast chicken I’ve had recently was using Jamie Oliver’s Empire Roast Chicken recipe: http://www.jamieoliver.com/recipes/chicken-recipes/empire-roast-chicken/
Its a must for any curry fans and doesn’t take much effort.
I could wash my hands a few times while handling chicken. Be it curry, stir fry, roast, casserole and so on.
Cross contamination – raw chicken juices on hands transfered to handle of frying pan, spatula handle, nob of oven/ hob, cupboard door handle, taps, handle of knife, sideboard, spices jar and other things. Thats just from hands alone. So I often wash my hands while handling chicken.
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