Every year around 200,000 Kiwis get food poisoning, with Campylobacter being the most common cause. Around half of all food-poisoning cases occur in the home, but you can keep your family safe by following the three Cs: clean, cook, chill.
What is Campylobacter?
Campylobacter bacteria naturally occurs in the guts of animals and birds, especially chickens. You and your family can get sick from Campylobacter if you don’t follow good food safety practices when preparing raw chicken at home.
Campylobacter bacteria can quickly multiply to levels that will make you sick unless you stop them from growing.
Symptoms of Campylobacter poisoning include:
Headaches and fever
Diarrhoea
Abdominal cramps or pain
Muscle pain
If you or your family is suffering from these symptoms, you must see your doctor.
How to prevent Campylobacter food poisoning
CLEAN
Before you prepare food and after handling raw meat:
Wash hands, chopping boards, dishes and utensils such as knives in hot, soapy water.
Dry properly, preferably in the open air and not with a tea towel.
COOK
Cook food thoroughly all the way through until the juices run clear:
Especially chicken and mince.
Reheat until steaming hot – warm does not kill bacteria, only hot does.
CHILL
To stop bacteria growing in your food:
Cover and put in the fridge.
Keep cooked and raw food separate.
Don’t leave food out. Refrigerate within two hours or bin it.
If in doubt, throw it out!
Clean, cook, chill will help stop your family from becoming sick from Campylobacter food poisoning.
Head to https://www.mpi.govt.nz/ to find out more
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