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Summer food safety
Bacteria on food can multiply much faster in warmer weather. Here are some food safety tips for your next summer barbecue – and how you can keep your whānau safe from Campylobacter this summer.
Handling chicken safely
Every summer, there is a rise in cases of foodborne illness and hospitalisations from people getting sick from food.
The most commonly reported illness is campylobacteriosis. This is caused by Campylobacter bacteria. The most common source of Campylobacter from food is raw or undercooked chicken.
To keep your whānau and friends healthy, follow these simple tips:
- Don't wash your chicken before preparing it. Water doesn't kill bacteria, so rinsing the chicken will just spread the bacteria to other surfaces. If you want to remove raw chicken juices, just pat the chicken dry with a paper towel instead.
- Wash your hands in warm soapy water for at least 20 seconds after handling raw chicken – and dry them on a clean towel. This is so any bacteria from the chicken won't spread from your hands to other food.
- Keep your raw chicken separate from ready-to-eat and fresh foods, using separate chopping boards, plates, and utensils. Alternatively, wash them properly with hot soapy water before using them for other foods.
- Use a different plate for raw and cooked chicken.
- Make sure the chicken is fully cooked before serving – the juices should run clear. If you have one, use a meat thermometer to ensure the chicken is steaming hot (more than 75°C) all the way through.
- If you're cooking chicken on a BBQ, turn the chicken often so it cooks evenly
- As with all food, don't leave chicken out in the heat of the day – neither before cooking nor after you've finished eating.
BBQ food safety tips
- Keep your food covered and chilled until you cook it – and cover and chill any leftovers as soon as possible, too.
- Make sure your barbecue and cooking tools have been cleaned with soap and water before using.
- Have separate utensils, plates, and other equipment for raw and cooked foods. If you only use one set, germs can spread from raw meats to cooked foods.
- Make sure raw meat doesn’t touch cooked food or ready-to-eat foods (like salads).
- Barbecue meat until it is steaming hot (over 75°C) all the way through.
- Turn food often so that it cooks evenly.
- Marinate meat in a covered container in the fridge. Cook the marinade before pouring it over cooked foods.
Find out more about preparing and storing food safely at home
Who to contact
If you have questions about food safety at home, email info@mpi.govt.nz
