Health Check – How to avoid becoming ill after eating chicken

Campylobacter has recently caused controversy in the United Kingdom after a study found that eight out of 10 portions of chicken meat sold there were contaminated. The scenario in Australia will likely be similar, although only limited data has been published.

Campylobacter is one of the most common causes of gastroenteritis in the world. This bacteria can cause diarrhea and abdominal cramps, as well as a fever that lasts up to one week. It is rarely fatal but can cause chronic illnesses such as reactive arthritis and irritable bowel syndrome.

You can get Campylobacter from eating contaminated food, coming into contact with animals or humans who are infected, or drinking unpasteurized or contaminated milk. It is not a discovery that contaminated chicken meat can cause Campylobacter infection in humans. However, the risk can be reduced.

Take the example of New Zealand. In the mid-2000s, New Zealand had one of the highest rates in the world for Campylobacter infections. In examining the causes, studies found that contaminated poultry meat was the primary source.

In 2006, New Zealand public health professionals advocated for improved controls. This included interventions by the poultry meat industry and government. The result was a dramatic decrease in infections. Since then, New Zealand has been conducting surveillance of molecular Campylobacter strains in order to understand the source of infection and monitor interventions within the food supply.

Australia consistently has lower rates of Campylobacter than New Zealand but higher incidences than countries like the United States. The Australian state-based health departments have reported an increase in cases over the past few decades. However, there has been a decrease in recent years.

These numbers do not give the full picture. Infected people are often reluctant to go to the doctor or have their symptoms tested. This means that they never report an illness. In Australia, there are likely to be as many as 179,000 cases of foodborne Campylobacter infections per year.

An Australian study in 2008 found that 29% of the infections were probably caused by chicken meat. 2% was due to offal. 3% was due to puppy contact, and 2% was due to chickens younger than six months. The majority of infection sources could not be identified.

Protection against infection

Campylobacter can be found in the intestinal tracts, but it may not cause illness. The meat and the environment of the processing facility can be contaminated during the slaughtering and processing process.

The recent decline in Campylobacter infections in Australia is encouraging. This has occurred despite the increased consumption of chicken. Consumers must be vigilant when it comes to handling and cooking meat from chickens or other poultry.

You can reduce your risk of getting infected by taking certain steps. When storing the chicken meat in your fridge, make sure it does not touch any food that is going to be consumed without being cooked. You should also avoid cutting up chicken meat on a board used to prepare ready-to-eat food, like salads.

Wash your hands and all cutting boards, utensils, and other items used to prepare raw chicken. Duane/Flickr, CC BY-NC-SA

Campylobacter can also be found in the juices of chicken meat, packaging, and even on the surface of the heart. To avoid contaminating your sink and kitchen benches:

Do not wash poultry before cooking.

Be sure that juices don’t drip onto other food in the refrigerator.

Wash your hands and all other utensils, including chopping boards, that you use to prepare raw chicken meat.

Cook poultry meat until it reaches 75 degrees Celsius.

The bacteria do not grow well in food. It has a limited growth range between 37degC and 42degC. It is a fragile bacteria that can be killed through drying, oxygen-rich environments, and extremes of temperature.

The UK has been working with the government, industry, and retailers to reduce the rate of contamination in chickens. The Australian government and the sector created standards for primary production and processing in 2012. Their effects may take some time to be evaluated.