McVin­nie’s tips

The Timaru Herald - - CATALYST -

Chef Ray McVin­nie has some ad­vice for Ki­wis on how to pre­pare and cook chicken.

Put chicken in a sep­a­rate, leakproof bag at the su­per­mar­ket. Store, cov­ered, at the bot­tom of the fridge, well-sep­a­rated from other foods.

Be aware that raw chicken, and es­pe­cially the juices, may con­tam­i­nate any­thing they touch. Do not wash the chicken.

Wash ev­ery­thing af­ter prepa­ra­tion – benches, knives, boards, and wash your hands thor­oughly with soap and warm water. Ster­ilise any dish cloth you use.

Use dif­fer­ent uten­sils and boards for pre­par­ing raw and cooked meats.

Cook it thor­oughly, which means the juices should run clear.

Stick a knife or skewer deep into the thigh joint.

If the chicken has been frozen, make sure it is com­pletely thawed so it cooks evenly. De­frost in your fridge overnight.

Campy­lobac­ter in­fec­tions spike in sum­mer, prob­a­bly be­cause of the in­crease in bar­be­cue cook­ing.

Bar­be­cue chefs: the same rules ap­ply. Keep the raw chicken sep­a­rate from other meats and food and don’t use the same tongs to turn the chicken and the sausages. will con­tinue to work with gov­ern­ment, in­dus­try, and col­leagues here and over­seas, to mon­i­tor and re­duce con­tam­i­na­tion lev­els. We’re also keep­ing a close watch on the evo­lu­tion of this per­sis­tent bac­terium and the re­sis­tance of some to an­tibi­otics. For more in­for­ma­tion, visit food-safety/food-safety-for­con­sumers/tips-for-food-safety/

Pro­fes­sor Nigel French is di­rec­tor of the NZ Food Safety Sci­ence & Re­search Cen­tre and Glenda Lewis is a com­mu­ni­ca­tions ad­viser to the cen­tre.


New Zealand has one of the high­est rates of campy­lobac­ter in­fec­tions among OECD coun­tries and much of this is food-borne.

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