With Christmas fast approaching, many of us will be stocking up ready for a festive feast – the centrepiece of which is usually a nice plump goose or turkey. But this year, alongside preparations to ensure your bird is moist and mouthwatering, it’s important to also keep in mind the dangers associated with putting your turkey under the tap!
Raw poultry provides a home for Campylobacter and Salmonella – the most common causes of food poisoning in the UK. In fact, in 2014 it was found that approximately 7 in 10 chickens sold in British supermarkets were contaminated by Campylobacter. But don’t fret, as a rule, good kitchen hygiene and thorough cooking are usually enough to avoid infection.
However, there is one important aspect of kitchen hygiene which seems to be regularly overlooked, this being the importance of not washing your bird before cooking. Placing a turkey under the tap causes an invisible storm of bacteria to spray from your meat, settling on anything within range (from clean utensils to previously sterile working surfaces). This cross contamination significantly increases the risk of infection to yourself and your family.
Last year almost 900 people took part in a national survey carried out by researchers at the Universities of Manchester and Liverpool which found that around 50% of participants always or usually washed their turkeys under the tap before cooking. This means that, despite warnings from the food standards agency, the message is still not getting across.
This year the Brain Bank wants to add our voice to this campaign and keep our readers healthy over the festive period. So, this Christmas make sure to treat your favorite bird correctly and remember – Wash your hands not your turkey!
Wishing wish you all a happy and healthy holiday!
Post by: Sarah Fox