Raw poultry such as chicken or turkey are common carriers of the kind of bacteria that cause food poisoning. It’s for this reason that we always cook chicken thoroughly and avoid cross contamination on surfaces like chopping boards and knives when working with raw meats.
Any raw product will carry a number of bacteria and other pathogens, which are mostly harmless after being cooked at high temperatures for a considerable time. According to the United Kingdom National Health Service, food poisoning caused by Campylobacter is most commonly associated with raw poultry, with Campylobacter pathogens being the most common cause of food poisoning in the UK.
When you rinse raw meat under running water, the splashing water can in fact spread bacteria all over your kitchen – around the sink, the floor, and even onto other clean dishes close to the washing-up area. Tiny water droplets can spread much further than you may realise, possibly creating a cloud of bacteria in your kitchen.
Next time you’re preparing chicken, place it directly in the roasting dish and be sure to cook the chicken to at least 75°C. A meat thermometer is a great tool to help you cook accurately and safely without drying out your roast too much.
Any items such as cloths, knives or chopping boards that come into contact with raw chicken or juices should be thoroughly washed with soap and hot water. This is especially true for your hands! The Centers for Disease Control and Prevention also recommends that you “Never place cooked food or fresh produce on a plate, cutting board, or other surface that previously held raw chicken.”
Now that you’re ready to get your roast on safely, here are some of our best recipes:
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