Chicken campylobacter, a bacteria found in improperly cooked chicken, has affected 280,000 people in the UK and killed 100 people yearly. It is Britain's leading cause of food poisoning.
The bacteria was present in 3 out of 4 chickens sold in supermarkets.
This bacteria causes food poisoning, severe diarrhea, stomach pain and vomiting. It is especially harmful to babies and people with weakened immune systems.
Contamination usually occurs when eating raw or undercooked poultry meat or consume cross-contiminated items.
The infection rate of campylobacter is expected to exceed that of salmonella, according to research done by the University of Pretoria researcher Antje Bartkowiak-Higgo.
How to know if your chicken is cooked?
For whole chickens: Make sure a meat thermometer inserted into the thickest part of the thigh (but not near bone or fat) should register 180 to 185 degrees Fahrenheit before removing it from the oven.
For stuffed whole chicken: Insert the thermometer into the center of the body cavity. When the stuffing registers 160 degrees Fahrenheit, the chicken should be done. (Note: Chicken should only be stuffed just before roasting. Never stuff a chicken ahead of time.)
For roasted whole chicken breasts, the meat thermometer should register 170 degrees Fahrenheit.
To test bone-in chicken pieces: Insert a fork in the chicken. It should go in with ease and the juices should run clear. However, the meat and juices nearest the bones might still be a little pink even though the chicken is cooked thoroughly.
Boneless chicken pieces are done when the centers are no longer pink: You can determine this by simply cutting into the chicken with a knife.
The New Paper