
Doctors
believe this could be one of the reasons why notified cases of illness
from Campylobacter and Salmonella - bacterias associated with food
poisoning - have almost doubled over the last 20 years in Australia. But the zealousness of trying to rid chicken of bacteria isn’t entirely unfounded.
According
to the survey, 84% of raw chicken carcasses tested positive to
Campylobacter, and 22% to Salmonella. This is similar to the findings of
other surveys overseas.
However, all you really need to do to
make sure you don’t get sick from your chicken is cook it: “Cooking
poultry right through kills these bacteria, making it safe,” Dr Eyles
insists.
To reduce the risk of getting sick from poultry, one is
advised to not wash raw poultry before cooking as this will spread any
bacteria throughout your kitchen. Instead, mop up any excess moisture
with a paper towel.
Always wash and dry hands and clean surfaces after contact with raw poultry.
Be
careful not to let raw poultry juices contaminate other foods,
especially things like desserts or salads, which won’t be cooked again.
You are also advised to use clean plates and utensils, and wash and dry thoroughly between using for raw and cooked poultry.
Never place cooked food back on the same plate or cutting board that previously held raw poultry.
Cook
any poultry meat to 75°C and use a meat thermometer to check if juices
run clear and are no longer pink rather than popping a piece in your
mouth.
Make sure frozen poultry is defrosted right through to the
centre in the fridge or microwave in a sealed container before cooking.
Source:http://www.dnaindia.com
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