Avoid washing raw chicken as it splashes pathogens.
The figure
was based on the current infection rates of more than a quarter of a million
people a year, according to FSA.
The FSA
disclosed the figure to mark the start of 2015’s Food Safety Week. The move
also coincides with the launch of the FSA’s ‘Chicken Challenge’ – its call to
the whole food chain to halve the number of Campylobacter
cases by 2016.
Biggest cause of food poisoning
Campylobacter is most
frequently found on raw poultry and is the biggest cause of food poisoning in
the UK. An estimated 280,000 currently fall ill with Campylobacter food poisoning every year. That would save thousands
of people a year from falling prey to a painful form of food poisoning to
paralysis.
Chilled chickens
The FSA has
been leading the industry on reducing Campylobacter
contamination and is currently conducting a year-long survey looking at the
levels of Campylobacter on fresh
whole chilled retail chickens and their packaging.
In
partnership with farmers and producers, through to caterers and retailers, all
parts of the food chain have been working to meet the 2015 target.
‘Chicken Challenge’
The ‘Chicken
Challenge’ is urging consumers who eat chicken to promise to take the following
steps to protect themselves and their families:
- Store
raw chicken separately from other food, covered and chilled on the bottom
shelf of the fridge.
- Avoid
washing raw chicken as it splashes pathogens.
- Wash
everything that’s touched raw chicken in soap and hot water, including
hands and utensils.
- Check
chicken is cooked properly until it’s steaming hot throughout with no pink
meat and the juices run clear.
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