Page 7 - National Poultry Newspaper
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Final word on washing raw chicken meat
AUSTRALIA’S leading chicken meat and food safety experts are call- ing on Australians to stop washing raw chicken.
are cleaned and dried thor- oughly before you start preparing your food and ensure you clean any tools with hot soapy water after use
• Chicken has the lowest environmental footprint of all meats
• Rates of washing raw whole chicken have re- duced from 60 percent to 49 percent since similar research was conducted in 2011
The Australian Chicken Meat Federation and the Food Safety Information Council are concerned by new research that found nearly 49 percent of Aus- tralian cooks were washing raw whole chicken before cooking it, despite the food safety risk that it presents.
• Chicken meat is an ex-
ACMF executive direc- tor Dr Vivien Kite said, “We are still seeing reci- pes advising cooks to wash raw chicken as part of food preparation and we want this to stop.”
• Cook chicken meat thoroughly – right through – with all parts of the meat to reach at least 75C.
• Cooked chicken deliv- ers more protein in fewer kilojoules than cooked legumes, pulses, nuts and seeds.
• 78 percent of respond- ents said they cook whole chicken
“Some bacteria, such as salmonella, are part of the normal microflora of the chicken gut but can cause illness in humans if food is not handled correctly.
“The Australian chicken meat industry has been working incredibly hard to ensure there will be a solid supply of chicken.
For more information, visit chicken.org.au
Australians, stop washing raw chicken.
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“Washing raw chicken before cooking it is likely to splash raw meat juic- es – and any bacteria that may be present – around the kitchen sink, bench top, utensils and other raw foods, increasing the chances that you may get sick,” Dr Kite said.
“Summer is the most popular time of the year for Australians to enjoy chicken, and we don’t want holidays to be ruined by a food safety slip-up.
Top tips for handling raw chicken safely:
“Whether you like it hot, cold, in a roast or on a sandwich, there are plenty of reasons for Australians to enjoy chicken, but please handle it safely,” Dr Kite said.
• Don’t wash raw chicken
• Keep raw chicken sepa- rate from other cooked or raw foods
Did you know:
• More than 99 percent of chicken meat consumed in Australia is grown here
for chicken meat
• Ensure your tools, uten- sils and chopping boards
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1. Reece, D. Create a “low- y” zone. Pig & Poulty Marketing, 2014; Sping:18-19. TM TM
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National Poultry Newspaper, January 2022 – Page 7
• Store raw chicken in the fridge for one to two days after bringing it home, pref- erably towards the back of the fridge and on the lower shelves
cellent source of protein • Cooked chicken is source of essential nutri-
• Cooks who wash raw chicken pieces with skin on has reduced from 52 percent to 43 percent
• Wash and dry hands thoroughly after handing raw chicken
ents including vitamins B6, B12 and niacin, and minerals magnesium, se- lenium and zinc
• Cooks who wash skin- less pieces has reduced from 41 percent to 40 percent
Dr Kite said, “Chicken is the nation’s favourite meat, with Australians consum- ing approximately 47kg per person each year.”
Reaching more than 8 million Australians, the collaborative ACMF and FSIC food-safety myth- busting campaign also found that:
• 83 percent cook chick- en pieces with skin on
• Chicken is versatile and inexpensive
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• 88 percent cook skin- less pieces.
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