For home and professional cooks alike, meats offer an excellent combination of nutrition, texture, and depth of flavour. However, it is crucial to remember that raw meats, particularly poultry, can harbour harmful bacteria like Campylobacter and Salmonella.These invisible threats can easily spread if proper hygiene and handling practices aren’t followed, leading to serious foodborne illnesses. Additionally, research has suggested that even the exterior of the packaging used to store and sell raw meat products can harbour potentially infectious levels of bacteria, making hygiene unquestionably essential.

This blog post will explore the potential hazards associated with handling raw chicken and provide essential tips to minimise your risk of contamination.

The consequences of underestimating the risk

While Salmonella might be a household name when it comes to bacteria associated with food, Campylobacter is a serious concern. The most recent statistics from 2022 show 54,461 reported Campylobacter cases in the UK over the course of the year, while the number of reported Salmonella cases was 8,125 over the same period.

The impact of this widespread contamination extends beyond individual illness. The economic burden on the healthcare system and the disruption to daily life for those affected are significant.

Preventing cross-contamination

While many of us are diligent about cooking chicken thoroughly, the risk of cross-contamination often lies in seemingly innocuous actions. For example, touching a potentially contaminated package and then consuming or serving food without washing your hands can easily introduce these bacteria into yours or a guest’s system.

To minimise these risks, prioritise the following hygienic practices:

Thorough handwashing: This is the single most effective way to prevent the spread of bacteria. Wash your hands thoroughly with soap and warm water for at least 20 seconds after handling raw chicken, chicken packaging, or any surfaces that may have come into contact with it.

Safe handling practices:

• Avoid rinsing raw chicken before cooking. This can spread bacteria throughout your sink
• Use separate cutting boards and utensils for raw chicken and other foods
• Clean and disinfect all surfaces and utensils that have come into contact with raw chicken

Proper storage: Store raw chicken in leak-proof containers or bags on the lowest shelf of your refrigerator to prevent juices from dripping onto other foods.

How NWR Hygiene can help

By incorporating these simple yet effective hygiene practices into your cooking routine, you can significantly reduce your risk of foodborne illness and protect yourself, your loved ones, or your customers. Remember, clean hands are the first line of defence against the spread of germs.

NWR Hygiene can help you maintain the highest standards of hand hygiene in your workplace. Our range of hand hygiene products, including soap dispensers, hand sanitiser stations, and pedestal-operated sanitisers, provide convenient and effective solutions for keeping hands clean and reducing the risk of infection.

Contact NWR Hygiene today to learn more about our products and how we can help you create a healthier and safer environment for everyone.