Salmonella and E-coli Risk While Washing Poultry at Home

November 19, 2012

The Food Safety Information Council has found that food-poisoning due to campylobacter has increased phenomenally in the last 20 years.

This has also occurred due to unnecessary washing of the meat before it is cooked, according to the council.

A survey across the nation found that nearly 50% of the people washed uncooked poultry in a manner which increases the spread of bacteria. Washing chicken under a tap with all the water splashing out can be a potential source of infection as the bacteria spreads everywhere. Not many people may know that even a small amount of contamination such as from the remnants on a used knife is enough to cause infection.

The risks of Salmonella and e-coli loom large while handling home-cooked poultry.

Source: Med India

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Category: Features, Wellness and Complementary Therapies

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