Campylobacter infection: symptoms and advice

We see the top of a pin board, and a sign that reads ‘CHICKEN SCENE INVESTIGATORS’.

There is a red cord wrapped around various yellow pins that are holding photos, newspaper clippings, and post-it notes in place.

We hear an investigator's voice say "Kiwis are falling ill all over the country … nausea, stomach cramps, diarrhoea, vomiting, it’s all connected… but how?" As he is speaking, we follow the red cord around the pin board.

We see close up images of: someone holding their stomach, a post-it note reading VOMITING, CRAMPING, DIARRHOEA, an image of some cooked and uncooked chicken sitting side-by-side on a BBQ, a used knife resting against uncooked chicken on a chopping board, and a post-it note with ‘WHY?’ written on it all linked together by the red cord.

The investigator's voice says "What do we know?"

Then we see the whole pin board, with all the red cords leading to a picture of Campylobacter positioned directly in the middle. The investigator's voice says, "Oh wow… that’s it!”

The hand points to a photo of someone washing raw chicken, as we hear the investigator's voice say "Washing raw chicken".

The hand then points to a photo of a pair of hands being held over a sink, with water running from the tap, as we hear the investigator's voice say "rinsing not washing hands".

The hand then points to a photo of undercooked chicken on the pinboard, as we hear the voice say “eating undercooked chicken,”

The camera zooms in on the centre of the pin board where all the red cords join together. In the very middle is an image of Campylobacter, as the investigator's voice exclaims, "it's all here! That's what's causing the illness! Campylobacter."

We hear the investigator's voice say, "Agent Jones, we have to stop it. Here's the plan".

We then look across from the pin board, and see a whiteboard with photos and writing all pointing towards another picture of the Campylobacter image but this time with a big orange cross marked over the top of it to indicate how to stop it.

We see a picture on the whiteboard of chicken being patted by a paper towel, and zoom in closer as we hear the investigator's voice say "Don't wash your chicken, pat it dry then throw out the paper towel".

We see 2 pictures on the whiteboard of hands being washed properly under running water over a kitchen sink and another of hands being dried carefully with a hand towel, whilst we hear the investigator's voice say "Hands washed thoroughly with warm water and soap, then dried with a clean towel".

Then we see a picture on the whiteboard of well cooked chicken being tested with a knife and tongs revealing clear juices, we zoom in closer whilst we hear the investigator's voice say "and cooking the chicken until the juices run clear".

Finally, we zoom into the main picture of the Campylobacter with a big orange cross through it to indicate it's been stopped, as we hear the investigator's voice say "if we can adopt these habits, we can stop Campylobacter! Let’s roll!" 

New Zealand Food Safety logo appears alongside the words "Don't contaminate your plate this summer."

[End of transcript]

Two men dressed as plain-clothes detectives appear next to a BBQ that is taped off like a crime scene. Sirens can be heard in the background.  

Both investigators are looking at a bowl of salad with dirty tongs in it.

Investigator 2, a man with short hair and sunglasses, lifts his glasses and says: “Another BBQ. Another crime!”

Three snapshots quickly flash on the screen: the salad and tongs, raw chicken touching cooked chicken on a BBQ, and dirty cutlery on a chopping board.

Investigator 2 turns to Investigator 1, a man with a bun and glasses, and says: “The tongs used to cook the raw chicken are now serving salad!”

Both investigators take off their glasses and inspect the salad.

Investigator 2 tips out the bowl of salad into a rubbish bin. Investigator 1 folds his arms and nods approvingly.

Narrator: "Don’t contaminate your plate this summer. For more info, search Chicken Scene Investigators." The New Zealand Food Safety logo appears on screen.

[End of transcript]

Two men dressed as plain-clothes detectives appear in a kitchen taped off like a crime scene. Sirens can be heard in the background. A plate of raw chicken, a knife and a dirty tea towel sit on the counter.

Investigator 1, a man with a bun and glasses, turns to Investigator 2, a man with short hair and sunglasses, and says: “Another crime has taken place. Can you guess it”?

Three snapshots quickly flash on the screen: raw chicken on a chopping board, raw chicken next to a tea towel, and a dirty pan and tongs.

Investigator 1, wearing a plastic glove, holds up the tea towel to inspect it more closely. Investigator 2, pulls down his sunglasses and says: “The tea towel wasn’t replaced after handling raw chicken.” Investigator 1 drops the tea towel.

Investigator 2 clears away the dirty tea towel and wipes the bench with a clean cloth, while Investigator 1 looks through the window and nods approvingly.

Narrator: “Don’t contaminate your plate this summer. For more info, search Chicken Scene Investigators.” The New Zealand Food Safety logo appears on screen.

[End of transcript]

Two men dressed as plain-clothes detectives are examining a kitchen taped off like a crime scene. Investigator 1, a man with a bun and glasses, is inspecting food on a dirty kitchen bench in the foreground while Investigator 2, a man with short hair and sunglasses, is looking into an open fridge while. Sirens can be heard in the background.  

Investigator 2 walks over to the crime scene, takes off his sunglasses and says: “A crime has been committed.”

Investigator 1 asks: “Can you guess it?”

Three snapshots quickly flash on the screen: a knife, raw chicken and spinach on a chopping board; raw chicken in packaging, partially coved by a tea towel; and a dirty pan and tongs.

Both investigators look closely at the kitchen bench. Investigator 2 says, “The chicken knife remains on the bench.” The investigators look at each other and simultaneously say: “Unwashed.”

Investigator 2 washes the knife with soap and hot water. Investigator 1 smiles and raises an approving eyebrow.

Narrator: “Don’t contaminate your plate this summer. For more info, search Chicken Scene Investigators.” The New Zealand Food Safety logo appears on screen.

[End of transcript]

[Chef Martin Bosley smiling with his kitchen in background. Fun, vibrant music in background]

[Title of video ‘Food Safety Tips with Chef Martin Bosley’ appears]

[Subject ‘Chicken’ appears]

Martin gives a head nod to the audience, blue reusable shopping bag on his kitchen counter in front of him. Martin removes a pack of raw chicken thighs from the blue reusable shopping bag.

Martin: Keep raw chicken covered, separate from other food in the bottom shelf in the fridge and this will keep the juices from leaking and dripping onto other foods.

Martin demonstrates by placing the raw chicken pack on a plate and placing it onto the bottom shelf of his refrigerator.

Image of Martin’s sink with the unwrapped pack of raw chicken on the counter next to it.

Martin: PLEASE…don’t wash the chicken before cooking. Washing will splash the germs all around the kitchen.

Martin cuts the chicken legs into thighs and drumsticks.

Martin: Ideally, use separate chopping boards for raw chicken. If you only have one, mark sure you wash it with soap and hot water after you’ve used it.

Martin washes wooden chopping board in sink with detergent.

Martin: Wash your hands with soap and water after handling raw chicken. 20 seconds of lathering and 20 seconds of rinsing.

Martin washes his hands with soap and running water.

Martin: Keep kitchen utensils and surfaces clean after handling raw chicken.

Martin wipes down soapy kitchen counters with paper towels.

Martin cooks chicken thighs and drumsticks in cast iron skillet. The chicken is browned and sizzling in the pan.

Martin: Check to see if the chicken is thoroughly cooked. Now if you have a meat thermometer you can take the temperature at middle of the thickest part of the meat.

The thermometer should read about 75 degrees Celsius.

Martin takes the chicken in the cast iron pan out of the oven and places on the stove. He takes a thigh out of the pan and places onto a clean, wooden chopping board.

He grabs a thermometer and shows the audience. He places it back onto the counter and then cuts into the chicken thigh to show clear juices running out of the chicken thigh meat.

Martin: If you don’t have a thermometer, then the juices should run clear when poked with a knife.

Image of Martin smiling at audience.

[End title: Food safety tips with Chef Martin Bosley]

[End of transcript]