Campylobacter is still at large – so be prepared in BBQ season
Summer is here (well in theory) and the BBQs come out, but in the light of the recent findings that Campylobacter is still likely to be present in over 70% of raw chicken, what can we do to ensure that we are not serving up a dose of food poisoning to friends and family?
First of all, let’s think about how you can infect someone – bear in mind that Campylobacter is infectious in very small doses:
- If you contaminate your hands with raw chicken, and then make up a wrap with cooked chicken, you could be passing the organism on in the ready-to-eat food. Your friends may not realise it was you that did it – they may not be ill for a couple of days, and it is possible that one slip up only affected one person, so no-one would associate the BBQ with their illness.
- By putting raw chicken on a platter, cooking it and then putting it back on the original platter – you have caused classic cross-contamination – everyone could be ill!
- When chicken isn’t cooked all the way through – for example cooked too much on the outside and underdone in the middle – this is a recipe for disaster as bacteria could survive!
- Using the same utensils to put the raw chicken on the BBQ as to taking the cooked chicken off could give you more cross-contamination.