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How to handle chicken to avoid campylobacter

Food 12/09/2018

Chicken is a great and affordable source of protein, but when it is stored or cooked incorrectly, it can be hazardous. Campylobacteriosis – a gastrointestinal infection caused by bacteria called campylobacter is the most common bacterial infection in New Zealand, and raw chicken is the leading cause of this infection.

The Ministry of health has released alarming statistics that around 200,000 kiwis get campylobacter caused by chicken a year. So it is essential to have a look at these tips on the best ways to handle chicken.


This sounds self-explanatory, but it is extra important when dealing with chicken. Make sure all your chopping boards, knives and anything that touches the chicken gets a thorough clean. Also, make sure once you've cleaned them let them air dry rather than using a tea towel.


Make sure that is cooked perfectly. A great test to measure this is when you cut the chicken the juices should run clear. Also, you need to reheat food till it is hot, not just warm, as this is when the bacteria will thrive. To ensure you kill all the bacteria poultry should be cooked to 75 degrees, which can be measured with a temperature.


There is a temperature zone which is dangerous, which is between hot and cold. Room temperature chicken should be avoided as this is a hazardous zone, as well as 10 degrees undercooked. This is why its key to refrigerate chicken as soon as you're finished with it or it could go wrong.