19 December 2022 – handling chicken safely
Don’t contaminate your plate this summer – be a Chicken Scene Investigator
Every summer, there is a rise in cases of foodborne illness and hospitalisations from people getting sick from food.
The most commonly reported illness is campylobacteriosis. This is caused by Campylobacter bacteria. The most common source of Campylobacter from food is raw or undercooked chicken.
So, to keep your whānau and friends healthy, make sure you handle raw chicken safely:
- cook it properly
- use separate utensils and chopping boards
- as with all food, don't leave it out in the heat of the day – both before cooking nor after you've finished eating.
To help you remember, New Zealand Food Safety has launched a campaign featuring Chicken Scene Investigators. Join them in spotting chicken-handling crimes.
Watch the Chicken Scene Investigators on YouTube
Media release: Don't contaminate your plate this summer – be a Chicken Scene Investigator
BBQ food safety tips
- Keep your food covered and chilled until you cook it - and cover and chill any leftovers as soon as possible too.
- Make sure your barbecue and cooking tools have been cleaned with soap and water before using.
- Have separate utensils, plates and other equipment for raw and cooked foods. If you only use one set, germs can spread from raw meats to cooked foods.
- Have separate utensils, plates and other equipment for raw and cooked foods. If you only use one set, germs can spread from raw meats to cooked foods.
- Make sure raw meat doesn’t touch cooked food or ready-to-eat foods (like salads).
- Barbecue meat until it is steaming hot (over 75°C) all the way through.
- Turn food often so that it cooks evenly.
- Marinate meat in a covered container in the fridge. Cook the marinade before pouring it over cooked foods.
Find out more
How to handle raw meat safely and avoid cross-contamination
Other food safety tips for the home
Who to contact
If you have questions about food safety at home, email info@mpi.govt.nz
