More than 80% of people in Northern Ireland don't know the name of the bug that is the most common cause of food poisoning here, says a new survey by the Food Standards Agency in Northern Ireland.
The UK-wide research, launched today to mark the start of Food Safety Week, (June 16-22) shows that while 90% of people in Northern Ireland are familiar with the names of other bacteria like salmonella and E.coli, only 19% had ever heard of campylobacter (cam-pie-lo-bac-tor), which is commonly found in raw chicken.
To raise awareness, the Food Standards Agency in Northern Ireland and safefood are urging people to stop washing raw chicken to reduce the risk of contracting campylobacter, which can lead to a potentially dangerous form of food poisoning.
Dr Michael McBride, the Chief Medical Officer for Northern Ireland, who is supporting the call said: 'New figures also show that over a third of people here always wash chicken before cooking it – a practice that can spread campylobacter bacteria onto hands, work surfaces, clothing and cooking equipment through the splashing of water droplets.
'Campylobacter is a spiral-shaped bacterium that is the most common cause of food poisoning in the UK. Those most at risk from campylobacter are children under five and older people -because their immune systems are weaker.
'Public Health Agency figures for Northern Ireland show that campylobacter poisoning has been on the increase here since 2008. Last year an estimated 1,355 people were affected - that’s up from 1,211 cases in 2012.
'The FSA believes that around four in five of these cases come from contaminated poultry. The resulting illness can cause abdominal pain, as well as severe diarrhoea and vomiting. In certain cases, it can lead to irritable bowel syndrome, reactive arthritis and Guillain-Barré syndrome, a serious condition of the nervous system. At its worst, in very rare cases, it can kill.
'I would recommend that the public follow the advice being given by the FSA in NI and safefood this week and I have also written to GPs across Northern Ireland, reminding them of the potentially serious effects of campylobacter food poisoning and key symptoms to look out for.'
Maria Jennings, Director of the Food Standards Agency in NI said: 'Although people tend to follow recommended practice when handling poultry, such as washing hands after touching raw chicken and making sure it is thoroughly cooked, our research has found that washing raw chicken is also common. That’s why we’re calling on people to stop washing raw chicken and raising awareness of the risks of contracting campylobacter as a result of cross-contamination.
'Campylobacter is a serious issue. You can’t see it, smell it or even taste it on food, but if it affects you, you really won’t forget it! Not only can it cause severe illness and death, but it affects the Northern Ireland economy as a result of sickness absence and there is an added burden on the NHS because of the more serious cases that require hospital treatment. Telling the public about the risks and how to avoid them is just one part of our plan to tackle campylobacter.
'We are leading a campaign that brings together the whole food chain, which includes working with farmers and producers to reduce rates of campylobacter in flocks of broiler chickens and ensuring that slaughterhouses and processors are taking steps to minimise the levels of contamination in birds. We are committed to acting on campylobacter and providing safer food for the nation.'
A UK-wide survey, commissioned by the FSA, found that levels of awareness of campylobacter are well below that of other forms of food poisoning.
More than 90% of the Northern Ireland public have heard of salmonella and E.coli, but only 19% of people know about campylobacter. And of those who have heard of campylobacter, only 19% of them know that poultry is the main source of the bacteria.
The most cited reasons people gave for washing chicken were the removal of dirt (40%) getting rid of germs (37%) or because a parent or relative did/does so (31%).
Dr Linda Gordon, safefood’s Chief Specialist in Food Science said: 'To avoid campylobacter poisoning, we recommend covering raw chicken and storing it at the bottom of the fridge so juices cannot drip on to other foods and contaminate them.
'Don’t wash raw chicken! This is the key message for Food Safety Week. Thorough cooking kills any bacteria present in chicken, whereas washing it can spread germs around the kitchen by splashing water droplets.
'Make sure you also wash the utensils, chopping boards and surfaces used to prepare raw chicken - and wash your hands with soap and warm water after handling. Make sure chicken is steaming hot all the way through before you eat it - with no pink meat and check that the juices run clear.'
For more information on the campaign, and for guidance on the safest way to handle chicken, visit food.gov.uk/chicken or safefood.eu
For more information on the FSA’s strategy to tackle campylobacter, visit food.gov.uk/actnow
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