MPI has today launched a new summer food safety campaign that focuses on helping consumers from getting Campylobacter food poisoning at home by doing 3 simple things: Clean, cook, chill.
"Most people think that food poisoning is something they get from eating out and not something they get from home cooking, but every year around 100,000 cases of food poisoning happen in the home, with Campylobacter being the most common cause," says Roger Cook, MPI's manager for food risk assessment.
"Campylobacter bacteria naturally occur in the gut of animals and birds, especially chickens, and you can get food poisoning from it if good food safety practices aren't followed in the home.
"Campylobacter spreads easily from raw chicken onto your kitchen benches, chopping boards, and cleaning cloths. It can multiply to dangerous levels – especially on warm days – unless you stop it from growing.
"To help families avoid getting sick during the summer months, we want everyone's mantra in the kitchen to be the three Cs: clean, cook, chill."
Before you prepare food and after handling raw meat:
- wash hands, chopping boards, dishes, and utensils (like knives) in hot soapy water
- dry properly. Preferably air dry and not with a towel.
- Cook food (especially chicken and mince) thoroughly all the way through until the juices run clear.
- Reheat until hot. (Warm does not kill bacteria. Hot does.)
To stop bacteria growing in your food:
- cover and put it in the fridge
- keep cooked and raw food separate
- don't leave food out. Refrigerate within 2 hours or bin it. If in doubt – throw it out.
"There's nothing worse than getting the unwanted gift of food poisoning for Christmas, so if people follow these 3 simple steps they can keep their family and friends safe."
MPI's "Clean, Cook, Chill" campaign launches today with information on our website and social media channels. Radio and digital advertisements reminding people of the three C's will start this week. The campaign will run until April 2018.