Chicken -contaminated with campylobacte.

ak22 said:
Why does the U.K not have better food safety?
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1. Because the british public are too tight to pay for quality ingredients what makes you think they'll pay extra for safer chicken?

2. Because it's not exactly a hidden fact that raw chicken is dangerous, if you eat raw chicken you sort of deserve what you get.

People are too scared of food poisoning, to be honest I think half of food poisoning is caused by being too clean. All these antibacterial gels and sprays it's bloody stupid.
 
Colonic irrigation, people paying through the nose for a service that could be provided by eating a poorly prepared KFC.

Bacteria are everywhere, we could do more to completely eradicate bacteria on chicken but it's a toss up between being bothered to cook your sunday roast or having your cold, raw chicken tasting faintly of Mr Muscle oven cleaner.

After a brief risk assessment I've identified a solution, most bacteria is killed during cooking, therefore cook your chicken before eating. Cooking provides the added benefit of turning a cold, unappetising animal carcass into a delicious, crispy skinned delight.
 
JBuk said:
I got campylobacter poisoning about 2 years ago, I was off work for nearly 2 weeks and spent most of that time running to the loo, I had no idea it was possible to crap so much :eek:

I suspect I got it from eating a duck breast which was supposed to have been cooked rare but was borderline raw lol
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I had an acute capylobacter infection this time last year which hospitalised me for 11 days. Nasty nasty infection.
 
Xordium said:
He probably just means keeping different utensils and surfaces for preparing uncooked meat and other things.
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Here is a question then. When shallow frying chicken, do you have utensils for before cooking (as in, unsticking it from the pan when it first goes in), during cooking (as in, not cooked but not raw) and then to get the chicken out of the pan at the end once cooked?
 
It's something I've wondered before. What does common sense dictate?

Personally I just leave the spatula in the oil so that it should kill whatever is there. Not convinced it would get me a hygeine certificate though.

Out of interest, do you never cook chicken curry/sweet n sour/risotto?
 
Very very rarely I tend to avoid chicken. I tend to live on salad and Bavarian ham/fish and cous cous these days and the only curry type thing I would make would be lamb or mainly vegetable and fruit based.

I think the common sense approach would be to say that the goal is to remove the potentiality of infection from the bacteria. So anything that has the potential to have been in contact with the bacteria would have to be removed from the serving of the end product. I should say I guess that the whole this thing is dirty this thing is clean is kind of ingrained in me though. :)
 
Most raw meats are contaminated by pathogens of a lesser or greater nature in some form, always have been and always will be (Hopefully :mad:) as the whole growing, killing and eating animals is an organic process and not yet a laboratory one.

https://www.gov.uk/government/news/dangers-of-eating-undercooked-chicken

Useful info in Notes to editors at the bottom of that link

Anyway the more of you that get an enteric infection, the more I get to keep my job :p
 
~>Dg<~ said:
never wash a chicken !

just cook it.
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This. It is a ridiculous notion that washing the chicken makes it any safer - furthermore it potentially spreads bacteria further.


I was offered chicken sashimi once, I declined, but apparently it's quite a delicacy. I'm brave but not that brave! But then again I eat food that's fallen on the floor, and eat raw meat and fish and eggs...
 
Xordium said:
Please don't tell me you are genuinely this stupid? :confused:
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How is it stupid, people nowadays have crap immune systems because they're always so worried buying all these antibacterial sprays and things and using antibiotics. It's like they have no concept of developing natural immunity to things and they wonder why they get sick!

Most I use is a bit of soap and I don't worry too much, I cook my pork slightly pink, defrost things in hot water from time to time, not exactly Mr. "I must use all these seperate chopping boards". Never been sick from food, rarely sick at all for that matter.

Freefaller said:
I was offered chicken sashimi once, I declined, but apparently it's quite a delicacy.
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I've tried it but I was drunk and I sort of accepted "Well if I get sick, I get sick"

It was crap if I'm being honest, serious disappointment.
 
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Washing fruit and veg I understand especially if you eat them raw. Meat on the other hand? Passing water over it means it's more likely to drip everywhere, and spread the bacteria. I often trim a steak and eat it there and then rather than throw it away and I've never had so much as a cold in my life. I think because whilst I take care, I don't make an excessive fuss on the food. Then again I've eaten street food in Malaysia and South America and lived to see another day.

Whilst it is important to take care - I think an excessively fastidious borderline OCD behaviour on food prep (unless of course you're in a professional kitchen) is just OTT. That's just a personal opinion though.
 
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