Many are confused about the interpretation of some of the recommendations for safe handling of poultry meat, and just want to be sure that they aren’t going to do the wrong thing. The majority of calls from the public to the Australian Chicken Meat Federation office are from consumers who understand the fundamentals of safe handling and preparation of chicken, but are worried that they may have (or be about to!) mishandle the product. However, while cooking will make the chicken itself safe, its important to understand that raw poultry must also be handled carefully to prevent contamination of other cooked foods or foods that will be eaten raw for example salads. While bacteria (only some of which can potentially cause illness) can be found on any perishable food, particularly meat, the reason you need to be particularly careful with poultry is that, chicken and other poultry is processed (and often packed) with its skin on, and just like most people like the skin, so do bacteria! Fortunately, the bacteria of most concern in this respect in the case of poultry meat, Salmonella and Campylobacter, are easily killed by normal cooking temperatures. That’s because raw chicken meat can potentially carry certain species of bacteria which, if consumed, can cause illness. OK – lets get this one out of the way up front….hormones are not added to chicken feed or in any other way administered to chickens, so there is no food safety issue related to hormones and chicken meat nor is there any issue with unsafe levels of antibiotic residues in chicken meat…decades of testing conducted by the National Residue Survey shows that.Ĭhicken tartare, cappacio or sashimi, anyone? No? I think pretty much everyone understands that you don’t eat raw chicken…that you need to cook it thoroughly.
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