The risk of potential poisoning from chicken in supermarket

Chicken sold in supermarkets is a potential risk of food poisoning for consumers.

The above information has just been quoted by the Telegraph news agency as saying by British health officials.

Tests in the past nine months in the UK show that 73% of chicken in supermarkets contain Campylobacter bacteria (bacteria that cause diarrhea), making 280,000 people sick each year and even causing the risk of death.

On average, one-fifth of chicken products in supermarkets contain a large number of dangerous bacteria. In which 7% of bacteria are found on packaging.

More than 70% of chicken in the supermarket contains poisoning bacteria

In a recent report by the UK National Statistics Office, the authorities concluded that all chicken, regardless of whether they were sold at supermarkets or retail stores, were potentially causing food poisoning.

The officials also issued a warning, advising housewives to be careful in handling and processing chicken dishes at home.

The Food Standards Organization (FSA), the responsible organization and the voice in protecting people from food poisoning, has also given heavy criticism to supermarkets for not taking it seriously. Sterilization and chicken cleaning process.
The risk of potential poisoning from chicken in supermarket

Statistics table of indicators of bacterial infection in chicken at supermarkets

"We know that there are many positive ways to reduce Campylobacter, it is important that they are interested in this.

The case of Marks & Spencer supermarket is a good example, they even reward chicken owners who can remove Campylobacter bacteria from chickens. No reason a retailer can do this but other retailers can't do it, "said FSA Director Steve Warne.

The latest data from the European Food Hygiene and Safety Agency recently warned that Campylobacter is resistant to antibiotics.

This is an issue of concern because once the level of resistance to Campylobacter is higher, it means fewer treatments for severe infections. according to the representative of European Food Safety Agency.

It is known that Campylobacter bacteria are often present in the intestines of cattle and poultry species. It can be said that Campylobacter food poisoning is the most common diarrhea.

Symptoms of the disease are found after eating for 2 to 5 days, and often abdominal pain, vomiting and diarrhea may have blood. The disease will stop after 1 week.

How to protect yourself from "dirty chicken"

Chicken meat is safe when housewives follow the following cooking steps, according to the following Food Standards Organization (FSA) guidelines:

- For frozen raw chicken: Carefully wrap chicken around carefully and place them at the bottom of the freezer, avoid contact with other foods, including drinks.

- Do not wash raw chicken: Cooking will kill any bacteria today, including Campylobacter, while washing raw chicken carelessly can spread germs.

- Thoroughly clean utensils: Clean cooking utensils thoroughly, especially a cutting board used to chop chicken. Also wash your hands thoroughly with soap and warm water after handling raw chicken. This helps prevent the spread of Campylobacter bacteria.

- Thoroughly cook chicken meat: When cooking chicken, make sure the meat is thoroughly cooked before preparing the dish on the table. You can cut the test into the thickest part of the chicken to see if the meat is fully cooked.