A research by Which? has shown that an estimated 75% of consumers wash the whole chickens after purchasing. This results in potential spread of bacteria up to a radius of 3 ft on to the work surface. Food Standards Agency reveals that 65% of raw chicken purchased from butchers’ shop is contaminated with campylobacter.

The campylobacter is notorious for being the most common identified reason for food poisoning in England and Wales resulting in more than 300,000 cases per year of which 15,000 require hospitalization. Bur surprisingly, not many are aware of campylobacter. The survey revealed that 56% of individuals consider salmonella as the major cause of food poisoning and only 2% identified campylobacter.

The Food Standards Agency is carrying out investigations to find ways to bring down the infection levels in the production chain. It is even considering disinfecting chickens by subjecting them to an antimicrobial wash before they are brought for sale by butchers or supermarkets. However, this requires an approval from the EU authorities and it hasn’t been granted yet.

The study reveals that it is not necessary to wash raw poultry. Doing it is a common kitchen mistake as tap water is not sufficient enough for getting rid of the germs that are responsible for food poisoning. These germs can be killed only by thorough cooking. Consumers are in fact risking the spread of germs by washing the raw bird instead of getting rid of them.

The chief executive of Which?, Peter Vicary-Smith, says “It shouldn’t be up to consumers to clean up problems made earlier in the food chain, but if you are planning on cooking a whole chicken be aware that if it’s infected, washing it actually increases the risk of food poisoning. So, better stay safe by cutting out the cleaning and cooking it through thoroughly.”

Source:

The Telegraph