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Washing Chicken increases the 'Spread of Infection'

A recent survey by the FSA (Food Standards Agency) has found that 44% of people wash chicken before cooking it.

They have warned that this increases the spread of bacteria onto the washers hands, surrounding work surfaces, cloths and clothing as well as cooking equipment. This transfer of bacteria occurs through the slapshing of contaminated water drops.

This bacteria, Campylobacter, affects over 250,000 people in the UK each year and is the most common form of food posioning.

The majority of cases are caused from contaminated poultry.

Sympotons of Food Poisoning are diarrhoea, stomach pains, cramps, fever, and generally feeling poorily and unwell.

Chicken preparation advice 

  • Cover raw chicken with clingfilm and keep chilled
  • Store all raw chicken at the bottom of the fridge. This prevents the juices from dripping onto other foods
  • Do not wash raw chicken
  • Thoroughly wash all utensils, chopping boards and surfaces used after preparing raw chicken
  • Cook chicken thoroughly. There should never be any pink meat and juices should run clear

 

Cross Contamination and many other topics are covered in our Food Safety Level Two training. Click here to find out more.

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