The NZ Ministry for Primary Industries warns that campylobacteriosis symptoms include diarrhoea, fever, headache, muscle aches, abdominal pain, and vomiting and may develop into more severe illness such as Guillain-Barré Syndrome, a disorder in which the body’s immune system attacks its nerves, sometimes resulting in permanent paralysis.
They offer these tips to keep your whānau and friends safe:
Keep your raw chicken separate from ready-to-eat and fresh foods, using separate chopping boards, plates, and utensils. Alternatively, wash them properly with hot soapy water before using for other foods.
Don’t wash the chicken. Rinsing it will just spread the bacteria to other surfaces. Pat it dry with a paper towel instead, if needed.
Wash your hands in warm soapy water after handling raw chicken.
Make sure the chicken is fully cooked before serving – it can’t be pink and the juices should run clear. Or use a meat thermometer, if you have one, to ensure the chicken is steaming hot (over 75°C) all the way through.
Use a different plate for raw and cooked chicken.
If in doubt, clean surfaces and utensils some more, cook your chicken some more.
