URGENT UPDATE: The Food Safety Information Council has just announced a concerning rise in food poisoning risks among Australians due to the common practice of washing raw chicken before cooking. With Australian Food Safety Week underway from November 1-7, 2023, authorities are urging the public to cease this habit immediately.
The Council highlights that washing raw chicken does not eliminate harmful bacteria; instead, it can spread contaminants to kitchen surfaces, increasing the likelihood of foodborne illness. Recent statistics reveal that one in six Australians may experience food poisoning each year, with raw chicken being a significant contributor.
Food Safety Information Council spokesperson, Julia O’Connor, emphasizes the urgency of the situation:
“Washing raw chicken can lead to serious health risks. We need to educate the public on proper cooking methods to prevent food poisoning.”
This warning comes at a critical time as families prepare meals for the upcoming holiday season. The Council’s campaign aims to inform Australians about safe food handling practices, particularly as the numbers of foodborne illness cases continue to rise.
To combat this issue, experts recommend cooking chicken to an internal temperature of at least 75°C (165°F) and avoiding rinsing it under water. These practices can significantly reduce the risk of bacteria like Salmonella and Campylobacter, which are commonly associated with raw poultry.
What’s Next: As more people prepare for festive gatherings, the Council urges everyone to share this message widely to protect family and friends from potential health hazards. The ongoing campaign will include social media outreach and community workshops throughout November.
The message is clear: cooking chicken properly is essential to safeguarding public health. Stay informed and share this urgent update to help prevent food poisoning in your community.
