Warning over risk from undercooked chicken
People in the Forth Valley are being urged to take steps in the kitchen to avoid food poisoning.
Food Standards Scotland have issued tips on cooking chicken, to mark World Food Safety Day.
Their Head of Food Protection, Dr Jacqui McElhiney, has this advice:
“Food Standards Scotland is supporting the first World Food Safety Day which aims to raise awareness of the risks of food poisoning, and the ways people can avoid it. Our latest research shows that there’s a real need in Scotland for everyone who cooks for themselves and other people to make sure they’re following good food safety practices.
“Campylobacter is the biggest cause of food poisoning in Scotland and cooking chicken properly is very important to make sure you don’t get this really nasty type of food poisoning. If you’re barbecuing chicken you should ensure there’s no pink meat and the juices run clear. To be totally sure, we’d recommend always checking it’s cooked to 75°C by using a food thermometer, as that’s the temperature that’s needed to kill any food poisoning bacteria that may be present.
“Campylobacter can give you much more than an upset stomach. It can be really serious – especially for the very young, older people and people with existing health conditions.”
Campylobacter is responsible for an estimated 54,000 annual cases of illness across Scotland.