Food Safety

Food Poisioning - Campylobacter

Campylobacter 

Campylobacter is the most common cause of food poisoning in the UK. It can’t be seen, smelt or even tasted on food, but can cause fever, vomiting and diarrhoea.

One of the most common places it is found is in raw chicken. “Thorough cooking kills it, however splashing water by washing raw chicken can spread Campylobacter all over your kitchen surfaces. Campylobacter can be spread easily and just a few bacteria could cause illness. Campylobacter infections typically cause abdominal pain and diarrhoea for between two and five days.

Research by the Food Standards Agency in 2012 indicates that more than a third of consumers always wash raw poultry (including chicken and turkey). 

'Don't wash raw chicken' 

The following four tips should help you avoid food poisoning.

1. Cover and chill raw poultry
2. Don't wash raw poultry
3. Wash used utensils
4. Cook poultry thoroughly

Further advice can be found at www.food.gov.uk

Page last updated: 30/05/2017