New Zealand Food Safety's Chicken Scene Investigators are making a return this summer to promote healthy practices during the festive season. Vincent Arbuckle, deputy director-general of New Zealand Food Safety, emphasised the need to handle raw chicken safely, especially during outdoor food preparation, to prevent foodborne illnesses.
Arbuckle warns that campylobacteriosis is the most commonly reported foodborne illness, primarily caused by Campylobacter bacteria present in raw or undercooked chicken. The Chicken Scene Investigators provide practical tips, including avoiding washing raw chicken before preparation, thorough handwashing after handling, preventing cross-contamination with ready-to-eat foods, and ensuring proper cooking.
The Chicken Scene Investigators showcase their insights on YouTube, addressing issues such as using tongs, tea towels, and knives in handling chicken. Campylobacteriosis symptoms, which can be severe, include diarrhea, fever, headache, muscle aches, abdominal pain, and vomiting, with potential complications like reactive arthritis or Guillain-Barré Syndrome.
Arbuckle urges all experiencing symptoms to contact Healthline or consult with medical professionals. To prevent contamination, the key message is to maintain safe chicken-handling practices during gatherings, whether at BBQs, beach parties, or festive meals.
Tips from the Chicken Scene Investigators for safe handling include avoiding washing chicken before preparation, washing hands thoroughly, keeping raw chicken separate from other foods, especially ready-to-eat items, using separate utensils, turning chicken evenly on the BBQ, ensuring thorough cooking, and using separate plates for raw and cooked chicken.
