Chicken not for licking

It’s the country’s most popular meat, but almost all fresh chicken sold is contaminated with campylobacter – and it’s making us sick. New Zealand has one of the world’s highest rates of campylobacteriosis, a gastrointestinal infection caused by the campylobacter bacteria.

Between 6000 and 7000 people fall sick each year and 500 are admitted to hospital with the illness, which causes diarrhoea, stomach cramps and vomiting for up to a week. It is estimated that a further 25,000 cases a year go unreported.

In severe cases, campylobacteriosis can lead to Guillain-Barre syndrome, a disorder in which the body’s immune system attacks its nerves, sometimes resulting in paralysis.

About half of all cases are linked to chickens, which carry the bug in their gut and faeces.

Although 60 to 90 per cent of fresh chicken sold in New Zealand was contaminated with campylobacter, researchers from Otago University found just 15 per cent of consumers were aware of the risk.

Professor Michael Baker said the mechanical nature of chicken processing was efficient, but spread chicken faeces over many of the carcasses.

The birds were processed at high speed and faeces could get into the holes in the skin left when feathers were plucked.

Although chicken processing involved putting carcasses in a vat of chilled, chlorinated water, that would only kill the bacteria if there was contact – the water didn’t get into the holes left when the feathers were removed, he said.

In the past most chicken was sold deep frozen, which killed the bug, and the current problem was entirely created by modern food production methods, Baker said.

The high rate of infection and low consumer awareness sparked calls for fresh chicken to carry tobacco-style warning labels.

Baker said New Zealand tolerated too much campylobacter in the food chain.

‘‘We know how to turn the tap off but we’re not doing it.’’

Better warnings on fresh chicken products would make it clear almost all fresh chicken with the skin still on would be infected with campylobacter, he said.

‘‘It’s the most hazardous thing you can take into your kitchen.’’

However, Food Safety New Zealand (FSNZ) – a unit of the Ministry for Primary Industries (MPI) – had no plans to reduce the acceptable limit of campylobacter in fresh poultry or introduce labelling, a spokesman said.

‘‘As long as chicken is safely cooked and prepared, and cross-contamination is avoided, consumers do not face any additional risks of getting sick from campylobacter in poultry as opposed to other possible sources.’’

Cross-contamination from raw chicken meat, including juices from the meat, could occur when the poultry came into contact with other food, utensils, food contact surfaces and the hands and clothing of cooks.

Freezing the meat would reduce the campylobacter present, but wouldn’t guarantee elimination of the bug in the thawed product. Drips from thawed raw chicken could be contaminated with campylobacter.

Beat the bug

To prevent the spread of campylobacter, MPI says:

Wash and dry hands every time raw chicken is handled.

Properly wrap raw chicken and parts including thawed meat to prevent drip contamination.

Store raw chicken and parts below ready-to-eat food in the refrigerator.

Ensure any frozen chicken and parts are thoroughly defrosted before cooking.

Use a separate chopping board and utensils for raw chicken and another set for cooked food. Pre-cook chicken before barbecuing.

Cook chicken meat and chicken livers thoroughly to one of the following temperature/time combinations at the thickest part – 65 degrees Celsius for 10 minutes, 70C for 2 minutes, or 75C for 15 seconds.

Do not wash raw chicken carcasses or parts as it helps spread campylobacter to other items such as hands, clothes, other food, and contact surfaces.