tag:theconversation.com,2011:/id/topics/campylobacter-14034/articlesCampylobacter – The Conversation2024-02-22T17:26:22Ztag:theconversation.com,2011:article/2236222024-02-22T17:26:22Z2024-02-22T17:26:22ZMan eats raw chicken for 25 days – why isn’t he sick?<figure><img src="https://images.theconversation.com/files/577277/original/file-20240222-26-3nziwl.jpg?ixlib=rb-1.1.0&rect=37%2C47%2C6256%2C4152&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Don't try this at home.</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/meat-blender-on-table-494972962">Daria Miroshnikova/Shutterstock</a></span></figcaption></figure><p>John (surname withheld) is an influencer from Florida who has gained notoriety by eating raw chicken for at <a href="https://www.dailymail.co.uk/tvshowbiz/article-13076167/Man-eats-raw-chicken-25-days-straight-bizarre-dietary-experiment-arent-dead.html">least 25 days</a>.</p>
<p>He uses a blender to grind up the uncooked chicken (wing and breast) with flavourings, raw eggs and lettuce before drinking this chicken smoothie. Raw chicken and eggs have a significant infection risk from harmful bacteria such as <a href="https://www.cdc.gov/foodsafety/chicken.html#:%7E:text=If%20you%20eat%20undercooked%20chicken,sick%20from%20eating%20contaminated%20poultry">salmonella and campylobacter</a>, which can cause severe illness. </p>
<p>Symptoms of food poisoning include fever, nausea, vomiting, diarrhoea and blood infections that, even in healthy people, can lead to hospitalisation and death. So why has John not fallen sick with food poisoning from such an unconventional and potentially deadly diet?</p>
<p>John says that he has contacted doctors about the safety aspects of his raw chicken diet, which makes one wonder if prophylactic antibiotics were advised to protect him from infection. Even if not, John, like all humans, has innate protective mechanisms against food poisoning. The stomach has highly acidic fluids with a <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684463/">pH of 1.5 to 2</a>.</p>
<p>Food poisoning germs are sensitive to acid, which damages their DNA, and stomach acid can even kill them. In the stomach, germs also have to overcome other barriers such as digestive enzymes, entrapping mucus and immune system defences.</p>
<p>The stomach empties after <a href="https://journals.lww.com/jcge/abstract/2012/03000/gastric_emptying_scintigraphy__is_four_hours.7.aspx">about four hours</a> so there is a good amount of time for the stomach acid to sanitise John’s blended raw chicken, making chicken germs less able to establish an infection. </p>
<h2>You can’t always rely on innate defences</h2>
<p>However, even in healthy adults, if the number of bacteria is high, stomach acid and immune defences may not be enough to reduce their numbers to a safe level.</p>
<p>Our innate food poisoning defences <a href="https://www.cdc.gov/foodsafety/people-at-risk-food-poisoning.html">may work less effectively</a> in young children, the elderly, pregnant women and those with an underlying health condition or a weakened immune system. </p>
<p>Taking <a href="https://www.nature.com/articles/news010705-3">antacids regularly</a> also increases food poisoning risk by neutralising stomach acid. </p>
<p>John unusually blends his chicken, creating a wide surface area for stomach acid to attack. Also, the source of his chicken and food seasonings might help to protect him from infection.</p>
<p>John says that he gets his chicken from a particular farm, so it’s probably safe to assume the chicken is very fresh and from a flock that might have a lower incidence of salmonella and campylobacter than birds from a larger commercial source. </p>
<p>Freshness is important, as the number of harmful germs increases the older the meat is. If the chicken John is eating is very fresh and he’s not consuming a lot of it, the number of germs may be too low to reach an infectious dose. </p>
<p>However, whatever the pedigree of the chicken, the safety of raw meat is not possible to guarantee, and what looks and smells fresh can still be dangerously germ-laden.</p>
<h2>Seasonings</h2>
<p>John told his followers that he uses seasonings such as soy sauce and herbs to improve the lack of flavour of the raw chicken. It is known that soy sauce promotes digestion by enhancing stomach acid secretion in humans, which would help to kill any germs in the food. Soy sauce also possesses direct <a href="https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/antimicrobial-activity">antimicrobial activity</a> against bacteria such as <a href="https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/shigella-flexneri"><em>Shigella flexneri</em></a>, <a href="https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/staphylococcus-aureus"><em>Staphylococcus aureus</em></a>, <a href="https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/vibrio-cholerae"><em>Vibrio cholera</em></a>, <a href="https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/salmonella-enterica-serovar-enteritidis"><em>Salmonella enteritidis</em></a> and <a href="https://www.sciencedirect.com/science/article/abs/pii/S138917230570459X?via%3Dihub"><em>Escherichia coli</em></a>.</p>
<p>Chilli sauces also <a href="https://www.cabidigitallibrary.org/doi/pdf/10.5555/20153201654">inhibit food-poisoning bacteria</a>, and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562244/pdf/main.pdf">many herbs contain antimicrobial compounds</a> and have been used as preservatives for centuries.</p>
<p>Aromatic herbs, such as thyme, are <a href="https://www.sciencedirect.com/science/article/abs/pii/S016816051100078X">potent inhibitors</a> of germ growth, especially the kinds of germ found on poultry.</p>
<h2>How you should eat chicken</h2>
<p>We do not know what John is doing to protect his health while eating the raw chicken, but what is clear is that he is playing a game of food-poisoning roulette. </p>
<p>You cannot remove the bacteria in raw chicken or indeed any raw meat. The only way to make the meat safe to eat is by cooking it. Heat effectively kills harmful germs, and salmonella and campylobacter are neutralised at temperatures above 75°C. </p>
<p>Cooking chicken correctly is the only way you can safely eat chicken and not risk potentially deadly food poisoning.</p><img src="https://counter.theconversation.com/content/223622/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Primrose Freestone does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>Florida man eats blended raw chicken but evades food poisoning. A microbiologist explains why.Primrose Freestone, Senior Lecturer in Clinical Microbiology, University of LeicesterLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/2192932023-12-17T13:41:39Z2023-12-17T13:41:39ZEnsure a safe and delicious holiday feast: How to use a food thermometer to prevent foodborne illness<figure><img src="https://images.theconversation.com/files/565861/original/file-20231214-23-un4rke.jpg?ixlib=rb-1.1.0&rect=646%2C71%2C5209%2C3916&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Different foods have different target temperatures to eliminate pathogens, so use a reliable food safety chart and a digital food thermometer when cooking each dish, and whenever you reheat leftovers.</span> <span class="attribution"><span class="source">(Shutterstock)</span></span></figcaption></figure><iframe style="width: 100%; height: 100px; border: none; position: relative; z-index: 1;" allowtransparency="" allow="clipboard-read; clipboard-write" src="https://narrations.ad-auris.com/widget/the-conversation-canada/ensure-a-safe-and-delicious-holiday-feast-how-to-use-a-food-thermometer-to-prevent-foodborne-illness" width="100%" height="400"></iframe>
<p>Most holiday festivities include preparing and eating food. Addressing uninvited guests (pathogens) that lurk in the background is crucial amid the joy and celebration. </p>
<p>As food safety researchers, we study how to protect people from infections caused by <a href="https://www.canada.ca/content/dam/hc-sc/healthy-canadians/migration/publications/eating-nutrition/foodborne-illness-infographic-maladies-origine-alimentaire-infographie/alt/pub-eng.pdf">foodborne pathogens</a>. While you likely know to wash your hands and keep your raw meats separate from other foods, there’s another essential thing to do to avoid spending your holiday in the bathroom: probe your food. </p>
<p>Each year, <a href="https://www.canada.ca/en/public-health/services/food-borne-illness-canada/yearly-food-borne-illness-estimates-canada.html">four million Canadians get sick from the food they eat</a>. The most common cause is <a href="https://doi.org/10.1089/fpd.2012.1389">norovirus, which causes the most illnesses</a>. Other leading causes include the bacteria Listeria, Salmonella, Campylobacter and Shiga toxin-producing E. coli.</p>
<p>The impact is far-reaching, from mild cases causing discomfort to severe instances requiring <a href="https://doi.org/10.1017/S0950268810001883">hospitalization</a>. Each year, these infections cause millions of missed workdays, resulting in <a href="https://doi.org/10.1016/j.ijfoodmicro.2008.06.007">productivity losses</a> and costs of <a href="https://doi.org/10.4315/0362-028X-69.3.651">about $400 million</a>. </p>
<p>The <a href="https://www.who.int/groups/foodborne-disease-burden-epidemiology-reference-group-(ferg)">World Health Organization</a> is currently determining how much foodborne illness occurs globally each year, including the long-term complications that can occur, like <a href="https://doi.org/10.1371/journal.pmed.1001921">kidney disease and Guillain Barré syndrome</a>.</p>
<h2>Ensuring food is cooked correctly</h2>
<p>Many people may not know that a <a href="https://publications.gc.ca/Collection/A104-17-2003E.pdf">food thermometer</a> is the only way to know your food is cooked correctly. A food thermometer is your holiday feast’s unsung hero, ensuring that poultry, meats and other dishes — including those that are vegetable-based — reach the internal temperatures needed to eliminate harmful pathogens. </p>
<p>Proper food thermometer use not only safeguards against illness but also enhances the overall culinary experience by guaranteeing that your dishes are cooked to perfection.</p>
<p>But when should you <a href="https://blog.foodsafety.ca/how-use-and-calibrate-probe-thermometer">use a thermometer, and how</a>? You should <a href="https://doi.org/10.4315/0362-028X.JFP-18-245">use your food thermometer any time you cook meat</a> or other foods high in protein (like quiche, stir fry and plant-based “meats”), and whenever you <a href="https://www.canada.ca/en/health-canada/services/general-food-safety-tips/food-safety-tips-leftovers.html">reheat leftovers</a>. </p>
<p>Different foods have different target temperatures, so use a <a href="https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-internal-cooking-temperatures.html">reliable food safety chart</a> to determine the appropriate temperature for each dish. If you are pressed for time, the safest temperature for most foods (except whole birds) is <a href="https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-internal-cooking-temperatures.html">74 C (165 F)</a>. Health Canada recommends <a href="https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-internal-cooking-temperatures.html">82 C (180 F) for whole birds</a> like turkey and chicken. </p>
<p>You can even update your old recipes and cookbooks by changing “cook until the juices run clear” (or other instructions that are not very useful!) to “cook until it reaches 74 (or 82) degrees Celsius.”</p>
<h2>Choosing and using a food thermometer</h2>
<figure class="align-center ">
<img alt="Illustration of a variety of food thermometers" src="https://images.theconversation.com/files/565864/original/file-20231214-27-mflv4p.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/565864/original/file-20231214-27-mflv4p.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=225&fit=crop&dpr=1 600w, https://images.theconversation.com/files/565864/original/file-20231214-27-mflv4p.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=225&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/565864/original/file-20231214-27-mflv4p.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=225&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/565864/original/file-20231214-27-mflv4p.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=283&fit=crop&dpr=1 754w, https://images.theconversation.com/files/565864/original/file-20231214-27-mflv4p.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=283&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/565864/original/file-20231214-27-mflv4p.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=283&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Types of food thermometers include instant-read models for quick checks and oven-safe thermometers that you can leave in items while they’re cooking in the oven.</span>
<span class="attribution"><span class="source">(Shutterstock)</span></span>
</figcaption>
</figure>
<p>If you’re among the <a href="https://doi.org/10.4315/JFP-20-148">one-third of Canadians who don’t own a food thermometer</a>, your first step is <a href="https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/kitchen-thermometers">selecting the right one</a>. </p>
<p>Choose a reliable digital food thermometer designed for the specific type of food you’re preparing. <a href="https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/kitchen-thermometers">There are various types</a>, including instant-read thermometers for quick checks and oven-safe thermometers that you can leave in items while they’re cooking in the oven.</p>
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Read more:
<a href="https://theconversation.com/heres-how-much-your-holiday-dinner-will-cost-this-year-218786">Here's how much your holiday dinner will cost this year</a>
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<p>To <a href="https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/kitchen-thermometers">check the temperature</a>, insert the thermometer into the thickest part of the food, avoiding bones and fatty areas. For poultry, the thermometer should be inserted into the innermost part of the thigh and wing and the thickest part of the breast. </p>
<p>Make sure to wait until the temperature readout stops changing, to allow the thermometer sufficient time to provide an accurate reading. Finally, make sure you <a href="https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-internal-cooking-temperatures.html#s1">wash the thermometer</a> with warm soapy water after each use. </p>
<h2>Cooked to perfection</h2>
<figure class="align-center ">
<img alt="A roast on a carving board with a meat thermometer in it" src="https://images.theconversation.com/files/565863/original/file-20231214-19-sub7nr.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/565863/original/file-20231214-19-sub7nr.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/565863/original/file-20231214-19-sub7nr.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/565863/original/file-20231214-19-sub7nr.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/565863/original/file-20231214-19-sub7nr.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/565863/original/file-20231214-19-sub7nr.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/565863/original/file-20231214-19-sub7nr.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">If a friend cooks the roast beef to sawdust, giving them a meat thermometer can help them cook food to perfection without worrying about pathogens.</span>
<span class="attribution"><span class="source">(Shutterstock)</span></span>
</figcaption>
</figure>
<p>Besides making sure food gets hot enough to kill harmful pathogens, there’s other good news about food thermometer use. Does your best friend overcook the roast beef to sawdust level? Do you have a family member who cooks the taste out of chicken in the name of safety? Using a food thermometer <a href="https://blogs.ifas.ufl.edu/seminoleco/2018/02/02/want-your-food-to-taste-better-use-a-thermometer/">can help ensure a moist and delicious meal</a>, bringing friends and family together. </p>
<p>As food safety researchers, our goal is to make sure that “<a href="https://doi.org/10.1111/josh.12782">all Canadians…know how to use a food thermometer, and that it becomes…as much a part of their life as a toothbrush</a>.” On that note, food thermometers make great gifts!</p>
<h2>Handling leftovers</h2>
<p>In addition to using a food thermometer to check that your leftovers are reheated to 74 C before you eat them, there are other important tips for safely handling leftovers this holiday season. </p>
<p><a href="https://www.canada.ca/en/health-canada/services/seasonal-food-safety/holiday-food-safety.html">Refrigerate them promptly in ways that allow them to cool quickly</a>, such as in shallow containers, loosely covered until they are chilled. Either consume them in the next two to three days, or freeze them right away for later use.</p>
<p>Many people prepare unique dishes for the holidays, travel with food and prepared dishes, and host or attend holiday buffets and potlucks. <a href="https://www.canada.ca/en/health-canada/services/seasonal-food-safety/holiday-food-safety.html">Health Canada has specific tips</a> for ensuring your buffets, baked goods, ciders, eggnog, stuffing and more are safe to eat.</p>
<p>Finally, if you do happen to get sick this holiday season with nausea, vomiting, diarrhea or other digestive troubles, make sure you seek health care as needed. From a food safety perspective, the best option, if you can, is to stay out of the kitchen while you are ill and don’t prepare food for others. </p>
<p><em>This article was co-authored by Ken Diplock. He is a professor and program co-ordinator of the Bachelor of Environmental Public Health program at Conestoga College, and a member of the Canadian Institute of Public Health Inspectors.</em></p><img src="https://counter.theconversation.com/content/219293/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Shannon Majowicz has held or currently holds research grants and contracts to study food safety related issues from the Canadian Institutes of Health Research, Bill and Melinda Gates Foundation, World Health Organization, British Columbia Centre for Disease Control Foundation Open Award Program, Public Health Agency of Canada, and the Ontario Ministry of Agriculture, Food, and Rural Affairs' Food Safety Research Fund.</span></em></p>A food thermometer is your holiday feast’s unsung hero, ensuring that poultry, meats and other dishes, including vegetable-based, reach the internal temperatures needed to eliminate harmful pathogens.Shannon Majowicz, Associate Professor, School of Public Health Sciences, University of WaterlooLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/1531852021-07-21T12:05:03Z2021-07-21T12:05:03ZHow to avoid food-borne illness – a nutritionist explains<figure><img src="https://images.theconversation.com/files/403014/original/file-20210527-16-cagjpk.jpg?ixlib=rb-1.1.0&rect=15%2C23%2C5196%2C3446&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">After the meal, putting food away quickly is key to keeping it free from pathogens.</span> <span class="attribution"><a class="source" href="https://www.gettyimages.com/detail/photo/overhead-view-of-friends-dining-at-table-outdoors-royalty-free-image/126364029?adppopup=true">Getty Images / Thomas Barwick</a></span></figcaption></figure><p>Summer means cookouts, picnics and backyard barbecues. But a generous spread of food eaten outside raises some serious health questions. Nobody wants food poisoning – or to make their guests sick. But how do you know when you’ve kept the potato salad or fruit medley out too long? </p>
<p><a href="https://scholar.google.com/citations?user=vH4quSQAAAAJ&hl=en">As a professor and chair</a> of the Food Science and Human Nutrition program at Iowa State University, I’ll answer those questions by starting with the basics of food safety. </p>
<p>Two general classes of food-related microorganisms exist. Pathogenic organisms make you sick. Other types of organisms make food look, smell and taste bad – in other words, they make food spoil. </p>
<p>It’s usually pretty easy to tell if spoilage microorganisms have invaded your food. <a href="https://www.healthline.com/nutrition/is-moldy-food-dangerous#:%7E:text=Food%20spoilage%20is%20often%20caused,certain%20foods%2C%20including%20some%20cheeses">Molds and fuzzy growth</a> appear on solid foods. Liquids look cloudy or clumpy and often smell bad. Eating spoiled foods is never a good idea, and you’re smart to err on the side of caution. When in doubt, throw it out. </p>
<figure class="align-center ">
<img alt="A cook cutting vegetables on a cutting board." src="https://images.theconversation.com/files/403047/original/file-20210527-23-stugy8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/403047/original/file-20210527-23-stugy8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/403047/original/file-20210527-23-stugy8.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/403047/original/file-20210527-23-stugy8.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/403047/original/file-20210527-23-stugy8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/403047/original/file-20210527-23-stugy8.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/403047/original/file-20210527-23-stugy8.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Don’t use the same cutting board for meat and vegetables.</span>
<span class="attribution"><a class="source" href="https://www.gettyimages.com/detail/photo/preparing-julienned-vegetables-for-korean-pancakes-royalty-free-image/980099930?adppopup=true">Getty Images / Enrique Díaz / 7cero</a></span>
</figcaption>
</figure>
<h2>Cutting boards and kitchen thermometers</h2>
<p><a href="https://www.healthline.com/health/what-is-a-pathogen#types">Pathogenic microorganisms</a> in foods are much more stealthy. These microorganisms are the ones that cause cramps, vomiting, diarrhea, fever and chills – symptoms that people associate with the “stomach flu.” Viruses also cause food-borne illness. Typically, detecting pathogens in foods by smell or sight isn’t possible. So proper handling and storage, and knowing when to toss leftovers, is critical. </p>
<p>The first rule of food safety is to keep preparation areas clean. Developing a routine helps. Always wash your hands before handling food. Make sure you thaw meats in the refrigerator, not on the countertop. Otherwise, as the frozen meat sits at room temperature, its outer surfaces warm faster than the interior. This allows pathogens to multiply. </p>
<p>Don’t use the same cutting board for meat, fruits and vegetables. In my kitchen, a red cutting board is for meat; the green one for fruits and vegetables. Use different knives, plates and utensils for the raw meats, and always put cooked meats on a clean plate. </p>
<p>Never rinse off raw meat or chicken in the sink, because that practice spreads bacteria on kitchen surfaces. Actually, <a href="https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/washing-food-does-it-promote-food">there’s no need to rinse meat and chicken</a> before cooking. But, if you insist, sanitize the sink with an antibacterial cleaning after moving the food away. That’s “after” – be sure not to contaminate any foods with the cleaner. </p>
<p>Any pathogens will be destroyed by fully cooking the meat to the recommended temperatures. Invest in a good kitchen thermometer. <a href="https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart">Although recommendations can vary slightly</a>, you basically want an internal temperature of 160 F (71 C) for beef and pork, 165 F (74 C) for poultry, and 145 F (63 C) for fish and ham. Once food is cooked, keep hot foods at 140 F (60 C) or higher. When transporting or serving foods over a period of time, keep cold foods on ice or in a cooler, especially during the hot summer months.</p>
<figure class="align-center ">
<img alt="A man takes leftovers out of the refrigerator." src="https://images.theconversation.com/files/403049/original/file-20210527-19-1tfwn3b.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/403049/original/file-20210527-19-1tfwn3b.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/403049/original/file-20210527-19-1tfwn3b.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/403049/original/file-20210527-19-1tfwn3b.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/403049/original/file-20210527-19-1tfwn3b.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/403049/original/file-20210527-19-1tfwn3b.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/403049/original/file-20210527-19-1tfwn3b.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Don’t let leftovers stay in the refrigerator too long.</span>
<span class="attribution"><a class="source" href="https://www.gettyimages.com/detail/photo/man-looking-at-leftovers-in-refrigerator-royalty-free-image/85651072?adppopup=true">Getty Images / Jupiterimages</a></span>
</figcaption>
</figure>
<h2>Dealing with leftovers</h2>
<p>After the meal is over, don’t let the leftovers linger. Move them into the refrigerator quickly. </p>
<p>As a newlywed, I spent Thanksgiving at my in-laws’ home in northern Minnesota. After dinner, they took all the serving dishes – turkey, stuffing and mashed potatoes – and put them on the screened porch for storage. It was probably less than 20 F (-6 C) degrees outside – but still, that’s not a great idea because weather changes quickly and temperatures will fluctuate, leading to risk of pathogen growth. </p>
<p>My husband also believed foods should cool down on the counter before putting them in the fridge; he said it reduced stress on the refrigerator. This is not necessary and increases the risk for food pathogens. Modern refrigerators are fully capable of cooling warm foods quickly <a href="https://www.fda.gov/food/people-risk-foodborne-illness/tips-chill-food-food-safety-moms-be">while maintaining their internal temperatures</a>, so don’t hesitate to put away those leftovers as soon as possible.</p>
<p>Now, with the fridge full of leftovers, <a href="https://www.usda.gov/media/blog/2018/11/23/thanksgiving-leftovers-safe-keeping-weekend-grazing">how long are they good to eat</a>? Most cooked foods are safe to consume within three to four days. After that, contamination risk increases. If you have more leftovers than you can eat in that time frame, put them in the freezer. Be sure to cook leftovers to 165 F (74 C) before eating.</p>
<p>Baked goods like breads, cakes, pies and cookies made in your kitchen will have a shorter shelf life than store-purchased items because yours are <a href="https://www.fda.gov/food/food-ingredients-packaging/overview-food-ingredients-additives-colors">without preservatives</a>. They will become stale, lose their texture sooner and grow mold. Once you see that, toss the whole thing out rather than try to cut away the contaminated spots. While it’s unlikely to cause severe illness, <a href="https://www.who.int/news-room/fact-sheets/detail/mycotoxins">some bread molds produce toxins</a> that might cause problems, particularly for children or the elderly.</p>
<p>Foods with higher moisture content <a href="https://www.eatthis.com/foods-that-spoil-fastest/">spoil faster</a> because water gives bacteria a chance to grow. So carrot cakes or zucchini bread spoil within about five days. Refrigerate these items, and you’ll increase their shelf life. Pies should be stored in the refrigerator and eaten within three to four days. Cookies are typically low in moisture, except those containing fruit, jam or icing. Keep these types of cookies in the refrigerator and discard if they start to grow mold. </p>
<p>As you get ready for your summer get-togethers, keep in mind that reducing food waste is good for both the environment and your budget, so consider portion sizes and the quantity you’re making to better manage leftovers. And remember that proper handling as you prepare and then store your meals will make sure you and your family enjoy your cookouts, parties and reunions without a food-related illness. </p>
<p>[<em>Understand new developments in science, health and technology, each week.</em> <a href="https://theconversation.com/us/newsletters/science-editors-picks-71/?utm_source=TCUS&utm_medium=inline-link&utm_campaign=newsletter-text&utm_content=science-understand">Subscribe to The Conversation’s science newsletter</a>.]</p><img src="https://counter.theconversation.com/content/153185/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Ruth S. MacDonald does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>‘When in doubt, throw it out’ – and more tips to make sure your festive feast won’t make you sick.Ruth S. MacDonald, Associate Dean, College of Agriculture and Life Sciences, Iowa State UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/656092016-09-21T08:44:13Z2016-09-21T08:44:13ZBeware of undercooked chicken livers<figure><img src="https://images.theconversation.com/files/138275/original/image-20160919-11103-lhmvk9.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><a class="source" href="http://www.shutterstock.com/pic-422090983/stock-photo-fried-chicken-liver-with-onions-and-herbs-top-view.html?src=q1rSzM3n5BK9cV28G0-5Yg-1-0">Timolina/Shutterstock.com</a></span></figcaption></figure><p>An increasing number of <a href="http://www.ncbi.nlm.nih.gov/pubmed/20727250">food-poisoning outbreaks</a> in Britain are being caused by undercooked chicken livers. This increase has occurred at the same time as some celebrity chefs are advocating cooking livers for only a short period, recommending that the livers be served pink in the middle. But this trend to serve rare chicken livers is potentially exposing the public to the risk of food poisoning <a href="http://www.ncbi.nlm.nih.gov/pubmed/21708822">caused by <em>Campylobacter</em></a> bacteria. Each year, there are 250,000 cases, of which about 100 are fatal. </p>
<p>In <a href="http://wwwnc.cdc.gov/eid/article/22/7/15-1775_article">a study</a> carried out with colleagues from the universities of Bangor, Manchester and Liverpool, we presented 140 chefs from around the UK with a set of photos of cooked chicken livers and asked them to select the dish they would prefer to serve. The photos differed only in how pink the livers were.</p>
<p>More than half the chefs we surveyed preferred livers so rare that they would not have reached the 70°C required to kill the bacteria. However, chefs were generally able to identify the appropriate cooking time and the photos which would meet <a href="http://tna.europarchive.org/20130513091226/http://www.food.gov.uk/news-updates/news/2010/jul/livers">Food Standards Agency</a> recommended cooking times. This suggests that they were aware of the risk of undercooked chicken livers, yet preferred to serve them pink rather than adhering to safe cooking guidelines. Even recipes by celebrity chefs advocate cooking times that are insufficient to kill off the <em>Campylobacter</em>.</p>
<p>We also surveyed 1,030 members of the public. While there was a gap between what chefs wanted to serve and what they knew met safe cooking guidelines, we found the public were consistent in wanting to eat what they thought was safe. However, they weren’t good at identifying the safely cooked livers. Unfortunately, in restaurants – where chefs are the “experts” – the customer is likely to place their trust in a chef’s cooking decisions. </p>
<p>And chefs systematically over-predicted their customers’ preferences for pinkness. Chefs preferred livers rarer than their customers did and thought customers wanted chicken livers rarer than the customers themselves indicated. </p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/138276/original/image-20160919-11134-1o5ohfy.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/138276/original/image-20160919-11134-1o5ohfy.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=450&fit=crop&dpr=1 600w, https://images.theconversation.com/files/138276/original/image-20160919-11134-1o5ohfy.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=450&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/138276/original/image-20160919-11134-1o5ohfy.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=450&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/138276/original/image-20160919-11134-1o5ohfy.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=566&fit=crop&dpr=1 754w, https://images.theconversation.com/files/138276/original/image-20160919-11134-1o5ohfy.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=566&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/138276/original/image-20160919-11134-1o5ohfy.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=566&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Campylobacter.</span>
<span class="attribution"><a class="source" href="http://www.shutterstock.com/pic-296171624/stock-photo-medical-bacteria-illustration-of-the-campylobacter.html?src=HX4dvNRd58puOfwrHHXFog-1-0">Sebastian Kaulitzki/Shutterstock.com</a></span>
</figcaption>
</figure>
<p>Our study involved a laboratory experiment in which chicken livers were dosed with <em>Campylobacter</em>, cooked for times recommended by several celebrity chefs and tested for <em>Campylobacter</em> survival. Half (52%) of chefs surveyed preferred to serve livers that would not reach a core temperature of 70˚C and could have <em>Campylobacter</em> survival rates of between 48% and 98%. One fifth (19%) of the public also chose such livers. </p>
<p>Minute doses of <em>Campylobacter</em> have the potential to cause infection and illness and the presence of any of the bacteria in cooked livers is a health threat. Given the <em>Campylobacter</em> prevalence rates among raw chicken livers being sold in the UK (<a href="http://www.ncbi.nlm.nih.gov/pubmed/17083702/">81% to 100% externally, 90% internally</a>), these results raise concerns about food safety, as considerable trust is placed in the hands of chefs to cook chicken livers to the required food hygiene level. </p>
<p>The purported quality of the chef and restaurant were no guarantee of safe food, as chefs holding senior positions preferred to serve livers pinker than did their less experienced colleagues holding junior positions in the kitchen. Chefs’ preferences, rather than their ignorance of Food Standards Agency guidelines, seem to be driving their cooking behaviour. </p>
<p>The increasing preference to serve undercooked chicken livers is part of a broader trend towards rarer meats. The trend has extended from meats, such as steak, to beefburgers and chicken livers for which the food safety implications are very different. These findings have serious implications for public health.</p><img src="https://counter.theconversation.com/content/65609/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Paul Cross receives funding from the Medical Research Council, Natural Environment Research Council, Economic and Social Research Council, Biotechnology and Biosciences Research Council and Food Standards Agency. </span></em></p><p class="fine-print"><em><span>Dan Rigby receives funding from Medical Research Council, Natural Environment Research Council, Economic and Social Research Council, Biotechnology and Biosciences Research Council, Food Standards Agency. He is a Member of the Social Science Research Committee of the Food Standards Agency. </span></em></p><p class="fine-print"><em><span>Sarah O'Brien receives funding from the MRC, NERC, ESRC, BBSRC and the Food Standards Agency under the Environmental and Social Ecology of Human Infectious Diseases Initiative (ESEI). She chairs the Advisory Committee on the Microbiological Safety of Food.</span></em></p>Cooking chicken livers until they’re just pink may be on trend, but you’re playing Russian roulette with your health if you eat them.Paul Cross, Senior Lecturer in the Environment, Bangor UniversityDan Rigby, Professor, Environmental Economics, University of ManchesterSarah O'Brien, Professor of Infection Epidemiology and Zoonoses, University of LiverpoolLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/344832014-12-21T18:51:13Z2014-12-21T18:51:13ZHealth Check: how to avoid food poisoning at summer picnics<figure><img src="https://images.theconversation.com/files/67463/original/image-20141217-19725-bmclf.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Avoiding food poisoning could be as simple as using an esky to transport your food to the picnic. </span> <span class="attribution"><a class="source" href="http://www.shutterstock.com/cat.mhtml?lang=en&language=en&ref_site=photo&search_source=search_form&version=llv1&anyorall=all&safesearch=1&use_local_boost=1&searchterm=summer%20picnic&show_color_wheel=1&orient=&commercial_ok=&media_type=images&search_cat=&searchtermx=&photographer_name=&people_gender=&people_age=&people_ethnicity=&people_number=&color=&page=1&inline=156067106">oliveromg/Shutterstock</a></span></figcaption></figure><p>Warmer temperatures and eating outside go hand-in-hand, but picnics can sometimes lead to nasty surprises. Food poisoning is unsurprisingly more common in summer months.</p>
<p>Every Australian experiences food poisoning <a href="http://wwwnc.cdc.gov/eid/article/20/11/13-1315_article">about once every five years</a>. For most people, this “gastro” includes diarrhoea and vomiting and may be mild, but it can be more serious. </p>
<p>Children, older people, and those who have a compromised immune system are more likely to be hospitalised from food poisoning. Some more <a href="http://www.foodstandards.gov.au/publications/Pages/listeriabrochuretext.aspx">serious infections, such as <em>Listeria</em></a>, can affect certain groups such as pregnant women, leading to premature labour or stillbirth.</p>
<h2>Usual suspects</h2>
<p>Many foods can cause food poisoning, but some are more likely to make people ill than others. Meat, in particular, is commonly contaminated by bacteria, such as Salmonella and <a href="https://theconversation.com/health-check-how-to-avoid-getting-ill-from-chicken-34795">Campylobacter</a>. It needs to be kept separate from foods that don’t require cooking. </p>
<p>Utensils used for preparing raw meat should also be separate and not used for other foods. For picnics and meals outdoors, meats need to be kept refrigerated or in a portable insulated container, such as an esky, with ice before they are cooked.</p>
<p>If you are using an esky or portable fridge, it is important to make sure that you change the ice regularly. Definitely don’t let meats and their juices come into contact with other foods that are eaten without cooking.</p>
<p>Barbecues are a summer tradition. To avoid illness, meats should be cooked thoroughly. Ideally, use a thermometer to check the temperature of sausages, hamburgers and poultry, which should be about 75°C in the centre. </p>
<p>It’s important to use a clean tray for cooked meat, and not the one that previously held raw meat, as the tray can allow bacteria to transfer onto the cooked meat.</p>
<h2>Other culprits</h2>
<p>Some other foods that can cause illness include dishes made with <a href="http://www.foodauthority.nsw.gov.au/retail/safe-use-of-raw-egg-products">raw or undercooked eggs</a>, soft cheeses, and fresh produce. To prevent foodborne illness as a result of outdoor summer eating, it’s best to avoid dishes containing raw eggs, such as aioli and mayonnaise.</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/67464/original/image-20141217-16559-pt8v7r.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/67464/original/image-20141217-16559-pt8v7r.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/67464/original/image-20141217-16559-pt8v7r.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/67464/original/image-20141217-16559-pt8v7r.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/67464/original/image-20141217-16559-pt8v7r.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/67464/original/image-20141217-16559-pt8v7r.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/67464/original/image-20141217-16559-pt8v7r.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Always use a clean tray for cooked meat - not the one that has been used to hold raw meat.</span>
<span class="attribution"><a class="source" href="http://www.shutterstock.com/cat.mhtml?lang=en&language=en&ref_site=photo&search_source=search_form&version=llv1&anyorall=all&safesearch=1&use_local_boost=1&search_tracking_id=sZ2nAdfLBkiNQbJn_UC7VA&searchterm=bbq&show_color_wheel=1&orient=&commercial_ok=&media_type=images&search_cat=&searchtermx=&photographer_name=&people_gender=&people_age=&people_ethnicity=&people_number=&color=&page=1&inline=208554478">Andrew Barker/Shutterstock</a></span>
</figcaption>
</figure>
<p>Fresh produce, such as fruits and salad vegetables, need to be washed before eating, as they may be contaminated with bacteria or viruses. It’s also important to refrigerate foods you intend to eat outdoors, as bacteria can grow to dangerous levels in warmer temperatures. </p>
<p>Another way to reduce the chances of illness while on picnics, eating outdoors, or camping is for people to wash their hands before eating; ideally with soap and running water. Soap and water is the most effective way to clean your hands, especially if they have visible dirt on them. </p>
<p>If they aren’t available, an alcohol gel or hand sanitiser will do. It’s also particularly important that people don’t prepare food for others if they have gastro themselves, as they could contaminate food with bacteria or viruses.</p>
<p>Most people think that the last thing they ate before becoming ill made them sick. Unfortunately, this can be difficult to tell, as most illness can take days to develop after eating contaminated food. And it is rare that there are leftover foods to undergo microbiological testing. </p>
<p>The exception is when several people are affected. We call this an outbreak, and <a href="http://www.health.nsw.gov.au/Infectious/controlguideline/Pages/foodborne_illness.aspx">health departments can investigate</a> affected people to determine the likely cause. Foods eaten by most of the affected people – and few of the unaffected people – are likely culprits. And poor food handling often plays a central role. </p>
<p>Keeping food refrigerated, washing fresh produce, cooking meat thoroughly, and keeping raw and cooked meat separate can all help to prevent outbreaks. You can find more tips for safe eating at barbecues and picnics <a href="http://www.foodsafety.asn.au/resources/eating-outdoors-bbqs-and-picnics/">here</a>.</p><img src="https://counter.theconversation.com/content/34483/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Martyn Kirk receives funding from Commonwealth Department of Health, Food Standards Australia New Zealand, the New South Wales Food Safety Authority, and the Australian Research Council.</span></em></p><p class="fine-print"><em><span>Kathryn Glass receives funding from the Commonwealth Department of Health, Food Standards Australia New Zealand, the New South Wales Food Authority, and the Australian Research Council.</span></em></p><p class="fine-print"><em><span>Emily Fearnley does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>Warmer temperatures and eating outside go hand-in-hand, but picnics can sometimes lead to nasty surprises. Food poisoning is unsurprisingly more common in summer months. Every Australian experiences food…Martyn Kirk, Convener, Master of Philosophy in Applied Epidemiology, Australian National UniversityEmily Fearnley, Research fellow, Australian National UniversityKathryn Glass, Fellow, Australian National UniversityLicensed as Creative Commons – attribution, no derivatives.tag:theconversation.com,2011:article/347952014-12-15T03:24:05Z2014-12-15T03:24:05ZHealth Check: how to avoid getting ill from chicken<figure><img src="https://images.theconversation.com/files/67073/original/image-20141212-6036-1o44imt.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Avoiding undercooked chicken meat or liver will help prevent infection.</span> <span class="attribution"><a class="source" href="https://www.flickr.com/photos/lexnger/11424241954">Alexa Clark/Flickr</a>, <a class="license" href="http://creativecommons.org/licenses/by-nc/4.0/">CC BY-NC</a></span></figcaption></figure><p>Chicken meat is an extremely <a href="http://www.chicken.org.au/page.php?id=4#Consumption">popular and affordable</a> source of animal protein, and each Australian now consumes <a href="http://www.agriculture.gov.au/abares/publications/display?url=http://143.188.17.20/anrdl/DAFFService/display.php?fid=pb_agcstd9abcc0022013_11a.xml">approximately 43 kilograms of it every year</a>. But chicken is also uniquely prone to making people ill, due to contamination with bacteria.</p>
<p>Most people would know chicken meat can cause <em>Salmonella</em> infections, but there is a lesser known yet more common bacteria that also loves chicken meat and can make you ill. </p>
<p><em>Campylobacter</em> actually causes very similar clinical illness to <em>Salmonella</em>, but is less likely to cause outbreaks (defined as two or more people infected after eating a common food or meal) so gets less publicity than the outbreak-prone <em>Salmonella</em>. </p>
<h2>Making you ill</h2>
<p><em>Campylobacter</em> recently <a href="https://www.food.gov.uk/news-updates/campaigns/campylobacter/actnow">caused a stir in the United Kingdom</a>, after a survey found eight out of ten portions of poultry meat sold in supermarkets there were contaminated. The <a href="http://www.foodstandards.gov.au/publications/documents/Poultry%20survey%20rept%20March%202010.pdf">situation in Australia</a> is likely to be similar although limited recent data have been published. </p>
<p><a href="http://www.cdc.gov/nczved/divisions/dfbmd/diseases/campylobacter/"><em>Campylobacter</em></a> is, in fact, one of the leading causes of gastroenteritis from food around the world. Infection with this bacteria results in diarrhoea, abdominal cramping, and fever lasting up to a week. And while it’s rarely fatal, it can also result in chronic illnesses, such as reactive arthritis, irritable bowel syndrome, and Guillain–Barré syndrome.</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/67184/original/image-20141215-6027-1op4vem.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/67184/original/image-20141215-6027-1op4vem.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=353&fit=crop&dpr=1 600w, https://images.theconversation.com/files/67184/original/image-20141215-6027-1op4vem.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=353&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/67184/original/image-20141215-6027-1op4vem.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=353&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/67184/original/image-20141215-6027-1op4vem.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=444&fit=crop&dpr=1 754w, https://images.theconversation.com/files/67184/original/image-20141215-6027-1op4vem.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=444&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/67184/original/image-20141215-6027-1op4vem.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=444&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption"><em>Campylobacter</em> is commonly found in the intestinal tracts of birds, but may not make them sick.</span>
<span class="attribution"><a class="source" href="https://www.flickr.com/photos/26279436@N02/7010917319">Matt Davis/Flickr</a>, <a class="license" href="http://creativecommons.org/licenses/by/4.0/">CC BY</a></span>
</figcaption>
</figure>
<p>You can become ill from <em>Campylobacter</em> after eating contaminated foods, having close contact with infected animals or people, or by drinking contaminated water or unpasteurised milk. The link between contaminated chicken meat and <em>Campylobacter</em> infections in humans is not new, but it is possible to reduce the risk.</p>
<p>Consider the case of New Zealand. In the mid-2000s, that country had among the highest rates of <em>Campylobacter</em> infection in the world. <a href="http://www.eurosurveillance.org/images/dynamic/EE/V18N03/art20365.pdf">Studies examining the causes</a> of infection highlighted contaminated chicken meat as the main source. </p>
<p>In 2006, advocacy by New Zealand public health professionals <a href="http://wwwnc.cdc.gov/eid/article/17/6/10-1272_article">led to improved controls</a>, including interventions by the chicken meat industry and government, resulting in dramatic declines in infection. Since that time, New Zealand has <a href="http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20365">conducted surveillance of molecular strains</a> of <em>Campylobacter</em> to understand the sources of infections and monitor interventions in the food supply.</p>
<p>Australia has had consistently lower rates of <em>Campylobacter</em> infections than New Zealand, but higher incidence than countries <a href="http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=6418296&fileId=S0950268809990161">such as the United States</a>.
State-based health departments in Australia have actually reported a steady increase in cases in recent decades, although there has been a decline in the last couple of years as shown by the figure below. </p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/66838/original/image-20141210-6051-1lax597.png?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/66838/original/image-20141210-6051-1lax597.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/66838/original/image-20141210-6051-1lax597.png?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=529&fit=crop&dpr=1 600w, https://images.theconversation.com/files/66838/original/image-20141210-6051-1lax597.png?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=529&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/66838/original/image-20141210-6051-1lax597.png?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=529&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/66838/original/image-20141210-6051-1lax597.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=665&fit=crop&dpr=1 754w, https://images.theconversation.com/files/66838/original/image-20141210-6051-1lax597.png?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=665&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/66838/original/image-20141210-6051-1lax597.png?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=665&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption"></span>
</figcaption>
</figure>
<p>But these numbers don’t provide the whole picture. Many people who become infected don’t go to a doctor or get tested, meaning their illness is never reported. There are probably as <a href="http://wwwnc.cdc.gov/eid/article/20/11/13-1315_article">many as 179,000 cases</a> of foodborne <em>Campylobacter</em> infection in Australia annually.</p>
<p><a href="http://wwwnc.cdc.gov/eid/article/14/6/07-1008_article">A 2008 Australian study</a> on the sources of such infection in 2001-2, found 29% were likely to be due to chicken meat, 2% due to offal, 3% due to contact with puppies and 2% due to chickens less than six months old. But the majority of the infection sources were unable to be identified.</p>
<h2>Protecting against infection</h2>
<p><em>Campylobacter</em> is commonly found in the intestinal tracts of birds, but may not make them sick. Meat as well as the processing environment can become contaminated during the slaughter and processing of chickens, particularly <a href="http://www.fao.org/docrep/013/al742e/al742e00.pdf">when removing the feathers and intestines</a>.</p>
<p>Recent declines in <em>Campylobacter</em> infection in Australia are encouraging and have occurred despite increasing consumption of chicken meat. Nevertheless, consumers need to be on their game when it comes to handling and cooking meat from chickens and other types of poultry.</p>
<p>There are steps you can take to minimise your risk of infection. First, when storing chicken meat in the fridge, ensure it doesn’t touch food that will be eaten without cooking. It’s also important not to cut chicken meat up on a board that’s used for ready-to-eat foods, such as salads. </p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/67074/original/image-20141212-6060-17ge379.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/67074/original/image-20141212-6060-17ge379.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=450&fit=crop&dpr=1 600w, https://images.theconversation.com/files/67074/original/image-20141212-6060-17ge379.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=450&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/67074/original/image-20141212-6060-17ge379.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=450&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/67074/original/image-20141212-6060-17ge379.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=566&fit=crop&dpr=1 754w, https://images.theconversation.com/files/67074/original/image-20141212-6060-17ge379.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=566&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/67074/original/image-20141212-6060-17ge379.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=566&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Thoroughly wash all chopping boards and utensils used for raw chicken meat, as well as your hands.</span>
<span class="attribution"><a class="source" href="https://www.flickr.com/photos/suanie/5594125057">suanie/Flickr</a>, <a class="license" href="http://creativecommons.org/licenses/by-nc-sa/4.0/">CC BY-NC-SA</a></span>
</figcaption>
</figure>
<p>Even the juices from chicken meat and packaging can be contaminated with <em>Camplyobacter</em>. Avoid washing poultry prior to cooking to not contaminate your kitchen sink and benches. Make sure juices can’t drip on other foods in the fridge. And thoroughly wash all chopping boards and utensils used for raw chicken meat, as well as your hands; hot soapy water is vital. </p>
<p>Finally, cook poultry meat to an internal temperature of 75° Celsius (using a thermometer) and <a href="http://www.health.gov.au/internet/main/publishing.nsf/Content/cda-cdi3504e.htm">don’t eat undercooked meat or liver</a>.</p>
<p>One reason we don’t see many foodborne <em>Campylobacter</em> outbreaks is because the bacteria doesn’t grow well on food, having a narrow growth range of between 37°to 42°C. The bacteria is, in fact, quite fragile, and can be killed by drying, exposure to oxygen-rich environments, and highs and lows in temperature, such as that achieved by cooking or freezing. </p>
<p>But lowering rates of contamination of chickens with <em>Campylobacter</em> requires government, industry, retailers, and consumers to work together, which is <a href="https://www.food.gov.uk/news-updates/campaigns/campylobacter/actnow">what the UK is doing</a> to resolve its poultry crisis. In 2012, the Australian government and industry developed <a href="http://www.foodstandards.gov.au/code/primaryproduction/poultry/pages/default.aspx">primary production and processing standards</a>. It may be some time before their effects can be assessed. </p>
<p>In the meantime, people cooking with raw chicken meat should be fastidious about food safety in the kitchen.</p><img src="https://counter.theconversation.com/content/34795/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Martyn Kirk receives funding from the Australian Research Council, the Commonwealth Department of Health, Food Standards Australia New Zealand, and NSW Food Authority.</span></em></p><p class="fine-print"><em><span>Cameron Moffatt receives funding from the National Health and Medical Research Council. Mr Moffatt works part time for the ACT Government Health Directorate. The views expressed in this article do not reflect those of his employer.</span></em></p>Chicken meat is an extremely popular and affordable source of animal protein, and each Australian now consumes approximately 43 kilograms of it every year. But chicken is also uniquely prone to making…Martyn Kirk, Convener, Master of Philosophy in Applied Epidemiology, Australian National UniversityCameron Moffatt, PhD candidate, Australian National UniversityLicensed as Creative Commons – attribution, no derivatives.