Fresh chicken still high on shopping lists despite bugs

Shoppers say the poultry industry needs to ensure the safety of its product.

As debate about the safety of fresh chicken heats up, shoppers say the argument will at least raise awareness of the dangers of raw chicken, and may cut food poisoning.

A study from University of Otago School of Medicine and Health has revealed that New Zealand's campylobacter rates are the highest in the world.

There were more than 15,550 reported cases of the illness in New Zealand in the year to May, with 871 resulting in hospitalisation.

Including unreported cases, it is estimated that up to 100,000 people a year get sick from infection.

But the Poultry Industry Association has rejected some of lead researcher Dr Michael Baker's findings, including his suggestion that up to 90 per cent of fresh, raw chicken was contaminated when sold to consumers.

Association president Michael Brooks said based on its own studies and international surveys, contamination rates were more like 30 or 40 per cent.

Yesterday the Herald spoke to shoppers outside a busy supermarket. They agreed that better awareness was needed about the pitfalls of mishandling or undercooking the meat.

However, they also said the industry needed to ensure its product was as safe as possible.

Supermarket shopper Doug Blackford said he, his wife, and his daughter all had first-hand experience of campylobacter, which he attributed to chicken.

"You don't want to get it. Talk about a ring of fire, it's a dreadful bloody thing," he said.

Cooking chicken in his household had never been a problem, but things got complicated when he had to trust others.

He blamed his family's bouts of illness on a local takeaway outlet, which they now avoided.

"It's bad when they're really busy, they are under a lot of pressure and they don't cook the chicken properly."

The survey findings were worrying, but he would continue to buy fresh chicken "from time to time".

The meat was a popular dinner option because of its price, and there was no way to avoid it completely, Mr Blackford said.

"If people are using it from the frozen state, and it's not being thoroughly cooked, it could be problem."

Another shopper, mother-to-be Tracey Ayson, said she had not given much thought to the issue, but said the survey findings were useful. Cross-contamination was her biggest worry.

"Tegel now has leak-proof packaging, so that is the only way I buy [fresh chicken]," she said. "Without that you can pick up seeping meat juices on your fingers, then later you can have a cheese scone and become infected just like that."

Another shopper, who did not want to give her name, said she never bought fresh chicken because she had no idea how long the deli had been holding it.

"How fresh is fresh? They [supermarkets] don't tell you when they bought it."

Human campylobacter infection and its link with poultry meat has divided opinion among industry experts and politicians.

Dr Baker, singled out the poultry processing industry as the leading culprit and called for a ban on the sale of fresh chicken meat.

At the weekend Food Safety Minister Annette King said a ban was one of the options available.

However, principal microbiologist for the Food Safety Authority, Roger Cook, yesterday poured cold water on the idea of a ban.

That was not the solution, he said, as there was no guarantee the disease was killed by freezing. Once chicken was thawed, campylobacter could be present.


WHAT CAN YOU DO TO AVOID CAMPYLOBACTER?

* When buying chicken, ensure the packaging is airtight and not leaking juices.

* Ask supermarket assistants to double-bag your meat.

* Before and after handling raw chicken, wash hands thoroughly.

* If storing poultry in the fridge, put it on the bottom shelf to ensure leaking juices do not infect other food. Cover it.

* Use one chopping board exclusively for poultry. Scrub it with hot water and detergent after use.

* Cook chicken thoroughly. Do not eat the meat if there is any sign of redness or undercooking.

(New Zealanders ate more than 37kg of chicken each last year).