What came first, the chicken or the bacteria?

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The Food Standards Agency issued a warning yesterday, to stop washing raw chicken. In the hope it will reduce the risk of contracting campylobacter, a dangerous form of food poisoning. Figures show that 44% of people wash chicken before cooking it. This practice can increase the risk of spreading campylobacter bacteria onto hands, clothes, work surfaces and cooking equipment.

Affecting an estimated 280,000 people a year, campylobacter is the most common form of food poisoning in the UK. At worst, it can kill. Although in most cases it can lead to abdominal pain, severe diarrhoea and vomiting. Those most at risk are older people, and children under five.

To prevent yourself from contracting campylobacter, not only should you stop washing your chicken before you cook it, but also make sure you regularly wash your hands with anti-bacterial soap, and all utensils and surfaces that have come in to contact with it.

As an added precaution, have a look at Western Industrials anti-bacterial coated products to keep your colleagues, friends and family safe from campylobacter.

Article compiled by: Laura Pay-Savage

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