Did you know that 3 out of 4 store chickens are contaminated with the bacteria campylobacter? The bacteria can cause diarrhea, vomiting, fever and abdominal pain, and is the most common cause of food poisoning!
Symptoms from campylobacter usually improve in a week, but in 20% of cases it can last longer, and even cause more serious complications. E.coli and salmonella are also among the list of bacteria commonly found on store bought chicken.
Good hygiene is the most important thing to remember when handling chicken. This starts the moment that you pick it up from the store shelf, to the moment you cook it. In around 7% of cases, the outside packaging is also contaminated with campylobacter bacteria, so make sure you store it in a bag and away from any food that would not be washed before eating.
If you use an eco friendly shopping bag, make sure you wash it regularly and save one just for raw meats, as other foods may be cross contaminated by the bacteria.
Raw meat should be take straight from the shop, home to the refrigerator or the freezer. The general rule of thumb is that raw meat should be back in the fridge within 1 hour of being purchased.