A report on the results of a survey on the contamination of raw poultry packaging was published by the Royal Environmental Health Institute of Scotland (REHIS) on 9 December. The report discovered that about 10% of samples were found to be contaminated with Campylobacter on the external packaging. It is for this reason that consumers are advised to make sure they keep raw poultry separate from ready-to-eat food at purchase, in storage and during preparation. Consumers should carry raw poultry home in separate bags and should store raw poultry at the bottom of their refrigerator away from ready-to-eat foods. During preparation they should wash hands thoroughly after handling raw poultry or other raw foods, and take all steps to avoid cross contamination through utensils or surfaces including cleaning and disinfecting food contact surfaces which are used to prepare raw poultry. Consumers should always cook food thoroughly to kill any bacteria that may be present.
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